We enjoyed these gorgeously prismatic Rainbow Spring Roll Bowls for dinner recently and, amidst all of the slurping and crunching, they were met with much enthusiasm across the table. My family frequents a fantastic Vietnamese restaurant here in Indianapolis where we live; they know us by name now as well as what our order is going to be (that kind of thing). Part of our dining ritual at Saigon always involves hand rolls of some sort. Sometimes we opt for the grilled pork variety, sometimes the more greasy, splurgy, shatteringly crunchy egg rolls, and sometimes the bright and fresh shrimp and noodle spring rolls.
Recipes like this, ones that are light, fresh, and supremely healthy – yet very satisfying all the same – are the kind that act as true fuel. They don’t weigh you down, leave you with guilt of any sort, and they almost never contribute to the dreaded “food coma” that often follows meal of the heavier variety. No, this is a recipe that will serve you in many ways, and I love it so much for that. Lucas, my husband, actually used to steal away to Saigon to do his studying. He’d lug his formidable surgery textbooks and post up in a booth, friendly Peter greeting him by name, knowing without having to be told what Lucas’ order would be: a steaming hot bowl of pho and an order of shrimp spring rolls. This fresh, bright fare was his chosen fuel and it seems to have served him well over the years.
My recipe today is a nod to the spring rolls, as it perfectly captures the essence and flavors of those sweet and savory handheld appetizers, turning them into a full-blown meal that hits just about every flavor note. My husband declared these bowls “unbelievably good” and I appreciated the easy (and beautiful) way that these bowls helped me get a bunch of fresh veggies in my crew. That is always and forever a hard win.
As for the peanut sauce, this is just about the fastest, simplest way to get a peanut sauce on the table. Peanut sauce can get a bit more involved than this, requiring some cooking and use of the food processor and/or blender, but I find that on a busy weeknight, this lightning-fast version absolutely gets the job done. Please feel free to adjust any of the sauce ingredients until the flavor is to your liking.
Speaking of adjustments, you should also play around with the add-ins here! I make these Rainbow Spring Roll Bowls with sprouts sometimes, and shredded cabbage as well. Sometimes I sneak in some pan-fried tofu or I make a soy and ginger marinated pork tenderloin and slice it thin, piling it all up on top of the sweet chili noodles (just like they do at Saigon). However you choose to build your bowls, I think you’ll find this change-of-pace type of recipe so very satisfying, in almost every way.
Vietnamese Rainbow Spring Roll Bowls
Bright, fresh, crunchy and loaded with so much goodness, these bowls are a great addition to your weeknight meal rotation. You can change up your add-ins too, if you like, and I recommend giving sprouts and shredded cabbage a try, and swapping pan-fried tofu in for the roasted shrimp. This peanut sauce takes all of 60 seconds to whip up, and is just so tasty. It’s great in a pinch and a wonderful back-pocket sauce to have up your sleeve.
Ingredients
- 16– oz raw peeled and deveined shrimp (any size you like; thawed if frozen)
- 2 Tbsp olive oil
- Salt and pepper to taste
- 16– oz rice noodles this is typically 2 boxes of “pad Thai noodles” for me
- Store-bought sweet chili sauce
- 2 large carrots shaved into strands (I use a veggie peeler)
- 1 large watermelon radish thinly sliced
- 1 cucumber thinly sliced
- 2 avocados sliced
- Chopped peanuts for sprinkling (optional)
- Chopped scallions for sprinkling (optional)
For the Quick Peanut Sauce
- 1 cup peanut butter
- 3 Tbsp soy sauce
- 1 heaping tsp sugar
- 1 tsp garlic powder or 2 cloves grated fresh garlic
Instructions
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Preheat your oven to 350 degrees F. Put the shrimp on a baking sheet and toss with about 1 to 2 Tbsp of the oil; season with salt and pepper. Roast for 5 to 6 minutes (depending on the size of your shrimp). They cook really fast – you’ll know they’re done when they begin to curl up and turn pink.
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Meanwhile, in a large pot, cook your noodles according to package directions. Drain and return to the pot. Add some sweet chili sauce to the noodles (the amount is totally up to you) and toss to coat. I usually do about ¼ to 1/3 cup.
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In each of four large serving bowls, pile some sweet chili noodles, and top with some of the roasted shrimp. Add some shaved carrots to each bowl, along with some radish, cucumber slices, and sliced avocados. Sprinkle with chopped peanuts and scallions, if using, and serve right away, with extra soy sauce and the quick peanut sauce (below) on the side.
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Make the quick peanut sauce: In a small bowl, whisk/stir together the peanut butter, soy sauce, sugar, garlic powder, and 1 TBSP water. Heat in the microwave for about 15 seconds and stir. Alternatively, you can do this in a small saucepan set over med-low heat. Taste your sauce and adjust any of the components to suit your taste (more soy sauce, sugar, water if it’s too thick, etc.). A little ground ginger is also nice …
