Spring Roll Bowls Recipe

Start by slicing, shredding, and chopping all your veggies. This is where you can channel your inner food stylist—cut them into thin strips or bite-sized pieces to make the bowls easy to eat.

Boil them according to the package instructions (usually just a few minutes) and rinse them under cold water to prevent sticking. I’ve forgotten to rinse them before, and let me tell you, clumpy noodles aren’t fun.

Whisk together the peanut butter, lime juice, honey, soy sauce, sriracha, fish sauce (if using), ginger, garlic, and hot water. Add the water a tablespoon at a time until it’s smooth and pourable. Taste as you go—this sauce is all about balance. Too tangy? Add a touch more honey. Not enough kick? A little extra sriracha will do the trick.

Heat a splash of olive oil in a skillet over medium-high heat. Pat the shrimp dry (this helps them sear nicely) and season with salt and pepper. Cook them for 1-2 minutes on each side until they’re opaque and slightly curled. Don’t overcook them—they’ll get rubbery fast!

Divide the rice noodles between bowls and layer on the veggies and shrimp. Drizzle the peanut sauce generously over everything. Garnish with fresh cilantro, lime wedges, and a few slices of jalapeño if you’re feeling spicy.