July 30, 2019

Fresh Shrimp Spring Roll Bowls

Name: Fresh Shrimp Spring Roll Bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 cup Hot water; 2 tbsp Sugar; 1/4 teaspoon salt; 1 tbsp Fresh Lime Juice; 1.5 tsp White Vinegar; 1.5 tsp Fish Sauce (omit for vegan version); 1 large Garlic Clove (minced); 1 tsp Fresh Ginger; 1/4 cup finely chopped roasted peanuts; 4 oz. Rice noodles (I used brown rice noodles); 1 Head Romaine Lettuce (roughly chopped); 1 cup Bean Sprouts; 1 cup Shredded Carrots; ¼ cup Fresh Mint (roughly chopped); ¼ cup Fresh Basil (roughly chopped); 1 Cucumber (skin peeled & quartered); 1 lb. Cooked Shrimp ((omit for vegan/vegetarian version)); 1/2 cup finely chopped roasted peanuts

This post may contain affiliate links, which means I may receive a small commission (to support my tea drinking habit) if you click a link and buy something. Please check out my full DISCLOSURE POLICY for more details.

Jump to Recipe Print Recipe

Yummly

Facebook

Twitter

Healthy & fresh shrimp spring roll bowls are topped with peanut dressing for an easy deconstructed version of a Vietnamese classic.

A large glass bowl of spring roll salad. There's a smaller bowl in the front with rice noodles, carrots, bean sprouts, cucumber, fresh mint and basil. It's topped with shrimp and crushed peanuts. Next to the bowls is a smaller bowl with peanut dressing with a small spoon in it.

You know those cold appetizer spring rolls you get at a Vietnamese/Asian restaurant? They’re wrapped in this stretchy, translucent rice paper and filled with fresh crunchy ingredients and you get that amazing peanut dressing with crushed peanuts in it?

These fresh shrimp spring roll bowls are exactly like those delicious appetizers except they’re a deconstructed version that’s served in a nice big bowl instead of wrapped in the rice paper.

Here in Rhode Island I know a lot of restaurants call them Nime Chow on the menu, but I think they’re more commonly known as Spring or Summer rolls.

Either way, they’re crunchy, light, and delicious and this version is perfect for a healthy lunch or dinner!

A brown speckles bowl with rice noodles, chopped lettuce, shredded carrots, cucumber, bean sprouts, basil and mint. It's topped with shrimp and a wedge of lime.

What’s in Vietnamese spring rolls?

Thin Rice noodles also known as Vermicelli (I like to use brown rice noodles, they’re gluten free and you can buy them in a pack of 6 here)
Shrimp (or you can omit for a vegan/vegetarian version)
Fresh Mint & Basil
Bean Sprouts
Chopped Romaine Lettuce
Shredded Carrots
Diced Cucumber

The summer roll bowls get topped with a delicious peanut dressing that’s a little sweet with a great umami flavor from the fish sauce.

The peanut dressing for our fresh summer roll bowls is made with:

Water
Sugar
Lime Juice
White Vinegar
Fish Sauce (can substitute Soy sauce for vegetarian/vegan version)
Ginger
Garlic
Chopped Peanuts

These spring roll salad bowls can be made ahead for a healthy lunch meal prep recipe or served for a light summer dinner.

No guilt here if you end up eating half the bowl; it’s made with all fresh, raw, good-for-you ingredients.

Not only are they healthy, but they’re literally made in under 30 minutes, and the only “cooking” you have to do is boiling your noodles and shrimp.

You can easily omit the shrimp and substitute chicken or you can leave it out all together for a vegan/vegetarian version.

The noodles are also gluten free, just double check your packaging as some brands may vary.

A large glass bowl of fresh shrimp spring salad. It's topped with a wedge of lime and crushed peanuts. There's a small white bowl of peanut dressing in the background.

We go to this little BYOB restaurant that’s got a variety of Vietnamese, Cambodian and Thai on their menu. Everything is made from scratch and so delicious!

Every time we go, I get an order of the “nime chow” and it never disappoints. It’s just so fresh and crunchy, which I like after devouring some crab Rangoon’s ;).

My mom and I have actually replicated the nime chow rolls at home, and while I do love picking them up and biting into them, they are tedious to hand roll each one, which is why this bowl version is so great.

Quick, no fuss, and easily eaten…just how I like it.

For more delicious and easy healthy salad recipes try:

Arugula Melon Summer Salad with Prosciutto
Farro Spinach Salad with Apples & Honey Dijon
Crunchy Asian Salad with Orange Sesame Peanut Dressing

Print Pin

5 from 1 vote