Fresh Roll Bowls with Homemade Peanut Sauce
One thing we are always ordering when we get thai, is fresh rolls. They are the perfect little appetizer. Typically our order goes, crispy garlic chicken, pad thai and fresh rolls and it hits every single time.
This recipe is the perfect, easy way to get all the flavor and all the vibes of a delicious fresh roll, without the extra work.
I threw this together on a night where I wanted something fresh but still satisfying, and it ended up being one of those meals that feels way more put together than the effort it actually takes. You’ve got soft vermicelli noodles, juicy shrimp, crisp veggies, tons of herbs, and the best part… a creamy, salty-sweet peanut sauce that pulls everything together.
It’s the kind of meal that you can prep quickly, customize however you want, and honestly feels like something you’d order out. Perfect for a weeknight, but also really good for hosting because everyone can build their own bowl.
Why You’ll Love This
- Fresh, light, and packed with texture
- Comes together fast (especially if your shrimp is pre-cooked)
- Tastes like a deconstructed spring roll
- Easily customizable
What’s in These Spring Roll Bowls
This is your classic fresh roll lineup, just in bowl form:
- Vermicelli noodles
- Shrimp
- Julienned carrots
- Sliced cucumber
- Bean sprouts
- Chopped romaine
- Fresh cilantro
- Chopped peanuts
- Homemade peanut sauce
How to Build the Perfect Bowl
Start with your vermicelli noodles as the base, then layer everything on top—shrimp, veggies, herbs. Drizzle generously with peanut sauce and finish with chopped peanuts for that crunch.
Pro tip: a squeeze of lime and a little chili oil on top takes this to another level.
Fresh Roll in a Bowl with Homemade Peanut Sauce
Ingredients
- 6 oz vermicelli noodles
- 1 lb shrimp cooked, peeled and deveined
- 1 carrot julienned
- 1/2 english cucumber julienned
- 1 cup bean sprouts
- 1 cup chopped romaine
- 1/4 cup cilantro chopped
- 1/4 cup peanuts chopped
Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 1-2 tsp sesame oil
- 1 tbsp sriracha or chili paste for heat
- 2 cloves garlic minced
- 1-2 tbsp warm water to thin
Instructions
- Cook vermicelli noodles according to package instructions. Drain and rinse with cold water, then set aside.
- In a bowl, whisk together all peanut sauce ingredients until smooth. Add warm water a little at a time until the sauce reaches your desired consistency.
- Prep all your toppings: cook shrimp if needed, slice veggies, chop cilantro and peanuts.I season my shrimp with salt, pepper and paprika and pan sear with olive oil until pink
- Assemble bowls by adding vermicelli noodles as the base. Top with shrimp, carrots, cucumber, bean sprouts, romaine, and cilantro.
- Drizzle generously with peanut sauce and finish with chopped peanuts.
- Serve immediately and enjoy!