Shrimp Spring Roll in a Bowl has all the fresh flavors of spring rolls—shrimp, vermicelli noodles, lettuce, carrots, and avocado—without the work. Top it with a creamy peanut-coconut sauce for an easy lunch or light dinner.

shrimp spring roll in a pink bowl on a table. - 1

Easy Shrimp Spring Roll Bowl

My family can’t get enough of these spring roll bowls—they’re quick to make and always a hit at the table. Inspired by traditional Vietnamese spring rolls, this shrimp spring roll bowl has all the fresh, bright flavors you love—without the fuss of wrapping. With juicy shrimp, vermicelli noodles, crisp veggies, and a creamy peanut sauce, it’s an easy weeknight dinner that tastes restaurant-worthy.

If you’re craving more fresh shrimp recipes, try my Shrimp Avocado Salad with Corn and Lime , another light and easy meal idea that’s perfect for busy nights.

shrimp roll bowl with chop sticks on table. - 2

Tips for Spring Roll in a Bowl

After making these many times, I’ve learned a few things that might help.

  • Cook vermicelli noodles just right — Follow package instructions closely and rinse noodles in cold water immediately after cooking to stop the cooking process and keep them from getting mushy.
  • Cook shrimp properly — Whether boiling, steaming, or sautéing, shrimp cook quickly — usually 2-3 minutes. I love pan frying our shrimp with a sprinkle of salt and pepper. Overcooking makes them tough, so watch closely.
  • Make-Ahead Prep: Save time by prepping your veggies and sauce in advance. Julienne the carrots and chop the lettuce a day ahead, storing them in airtight containers to keep them fresh and crisp. You can also make the peanut sauce a few hours—or even a day—before serving to let the flavors blend and deepen. This way, when it’s time to assemble your spring roll bowls, everything comes together quickly and effortlessly!
ingredients in bowl on table. - 3

How to Make Shrimp Spring Rolls in a Bowl

Cook the vermicelli noodles following the package directions. Once cooked, rinse them under cold water to halt the cooking process.

vermicelli noodles in strainer. - 4

Drain well, then divide the noodles evenly among 4 bowls.

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Top each bowl with cooked shrimp (I like to pan fry our shrimp), chopped lettuce, julienned carrots, diced avocado, and fresh mint leaves, distributing everything evenly.

ingredients in bowls with shrimp, avocado, lettuce and carrots. - 6

In a small bowl, whisk together the peanut butter, coconut milk, hoisin sauce, lime juice, and chopped peanuts until smooth.

peanut sauce being made in small bowl. - 7

Serve the peanut sauce on the side, letting everyone spoon a little over their bowls. Enjoy!

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Ingredient Substitutions & Variations

This shrimp spring roll bowl is easy to customize! Swap the shrimp for chicken, tofu, tempeh, or edamame. Use romaine, green leaf, or spinach instead of butter lettuce. No hoisin? Mix soy sauce with a little honey or molasses for a similar flavor.

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Pin for later:

This Shrimp Spring Roll In a Bowl is everything you love about fresh, crunchy spring rolls — but way easier to make. Packed with cooked shrimp, tender vermicelli noodles, butter lettuce, crunchy carrots and creamy avocado this bowl is a perfect quick lunch or light dinner. Serve the creamy peanut-coconut sauce on the side so everyone can add just the right amount of flavor! - 10
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Ingredients

For The Spring Roll Bowl:

  • ▢ 4 ounces vermicelli noodles
  • ▢ 1 pound shrimp peeled, deveined, and cooked
  • ▢ 1 head butterhead lettuce chopped
  • ▢ 2 carrots peeled and julienned
  • ▢ 1 avocado diced
  • ▢ 1/4 cup mint leaves

Peanut Sauce:

  • ▢ 1/4 cup creamy peanut butter
  • ▢ 1/4 cup unsweetened coconut milk
  • ▢ 2 tablespoons hoisin sauce
  • ▢ 1 tablespoon lime juice
  • ▢ 2 tablespoons chopped roasted peanuts

Instructions

  • Cook noodles according to package instructions, running them under cold water so they stop cooking. Drain and then divide into 4 bowls.
  • Add shrimp, lettuce, carrots, avocado and mint leaves into the 4 bowls, dividing them equally.
  • In a small bowl mix together peanut butter, coconut milk, hoisin sauce, lime juice and chopped peanuts, mixing well.
  • Serve peanut butter sauce alongside spring roll bowls, adding a little bit on top. Enjoy!
Shrimp Spring Roll In A Bowl - 11

Easy Fresh Shrimp Spring Roll Bowl

Ingredients

For The Spring Roll Bowl:

  • 4 ounces vermicelli noodles
  • 1 pound shrimp peeled, deveined, and cooked
  • 1 head butterhead lettuce chopped
  • 2 carrots peeled and julienned
  • 1 avocado diced
  • 1/4 cup mint leaves

Peanut Sauce:

  • 1/4 cup creamy peanut butter
  • 1/4 cup unsweetened coconut milk
  • 2 tablespoons hoisin sauce
  • 1 tablespoon lime juice
  • 2 tablespoons chopped roasted peanuts

Instructions

  • Cook noodles according to package instructions, running them under cold water so they stop cooking. Drain and then divide into 4 bowls.
  • Add shrimp, lettuce, carrots, avocado and mint leaves into the 4 bowls, dividing them equally.
  • In a small bowl mix together peanut butter, coconut milk, hoisin sauce, lime juice and chopped peanuts, mixing well.
  • Serve peanut butter sauce alongside spring roll bowls, adding a little bit on top. Enjoy!

Recipe Created by Pamela Reed for brooklynfarmgirl.com