Spring Roll Bowls Recipe

Prep the veggies Start by chopping and slicing all your vegetables. Having everything prepped ahead of time makes assembly a breeze. Pro tip: Slice the veggies thinly for the best texture in each bite.

Cook the rice noodles Boil the noodles according to the package instructions, then rinse them under cold water to stop the cooking and keep them from sticking. Drizzle with a touch of oil if you’re worried about clumping.

Make the peanut sauce In a small bowl, whisk together the peanut butter, lime juice, honey, soy sauce, sriracha, fish sauce (if using), ginger, and garlic. Add 3-4 tablespoons of hot water, one tablespoon at a time, until the sauce reaches a pourable consistency. Taste and adjust as needed—maybe a little more lime for tang or sriracha for heat.

Cook the shrimp Heat a little olive oil in a large skillet over medium-high heat. Pat the shrimp dry and season with salt and pepper. Add them to the skillet in a single layer and cook for 1-2 minutes per side until they’re pink and opaque. Don’t overcook—shrimp go from perfect to rubbery in seconds!

Assemble the bowls Divide the rice noodles into serving bowls. Arrange the veggies and shrimp on top, like a colorful mosaic. Drizzle generously with the peanut sauce and garnish with fresh cilantro if you like. Serve with a lime wedge for that extra zing.