Spring Roll in a Bowl

Spring roll in a bowl with rice noodles, crunchy veggies, chicken, basil and mint drizzled with peanut sauce is a quick, high-protein meal prep fave!

I’m totally obsessed with these spring roll bowls! They turned out beautifully and taste even better than they look. It’s absolutely going in the meal prep rotation and I’m so excited for you to try it.

Why you’ll love this recipe

• Fresh & flavourful: Crunchy veggies, fresh herbs and creamy peanut sauce in every bite.
• High-protein meal prep: This healthy chicken bowl is filling, satisfying and perfect for lunches all week.
• Better than takeout: All the flavours of fresh spring rolls in a quick and easy weeknight dinner.

Ingredients and substitutions

• Rice vermicelli noodles – Thin rice noodles, brown rice noodles or soba noodles.
• Cucumber – English or mini cucumbers both work.
• Red cabbage – Green cabbage or coleslaw mix for convenience.
• Carrots – Matchstick carrots are perfect, but you can try a bell pepper.
• Basil – Thai basil can be used instead.
• Mint – Leave out or substitute with extra cilantro.
• Cilantro – Extra basil or green onions.
• Peanuts – Cashews or leave them out for a nut-free option.

Sesame ginger chicken

• Boneless skinless chicken thighs – Chicken breasts, shrimp, tofu or ground chicken.
• Soy sauce – Tamari or coconut aminos work for a gluten-free option.
• Sesame oil – Adds a rich, nutty flavour; swap for olive oil or avocado oil.
• Honey – Maple syrup can be used instead.
• Gingerroot – Dried ground ginger can be used in a pinch.
• Garlic – Jarred minced garlic works too or garlic powder in a pinch.

Peanut dressing

• Peanut butter – Sunflower seed butter or almond butter.
• Soy sauce – Tamari or coconut aminos for a gluten-free option
• Honey – Maple syrup can be used instead.
• Rice vinegar – White wine vinegar or apple cider, just use a little less.
• Lime juice – Fresh or bottled work or try with lemon if that’s what you have.
• Sesame oil – Adds a rich, nutty flavour; swap for olive oil or avocado oil.
• Dried ginger – Try with some fresh grated ginger.

How to make a spring roll in a bowl

Step 1: Marinate the chicken

Mix the marinade ingredients and let the chicken marinate while you prep.

Step 2: Prep the toppings

Slice the veggies and gather all the toppings.

Step 3: Make the dressing

Mix the dressing ingredients and set aside.

Step 4: Cook the chicken

Cook the chicken in a skillet until cooked through then slice.

Step 5: Cook the noodles

cook the noodles in boiling water and set aside.

Step 6: Assemble and finish

Assemble your bowls, serve and enjoy!

Frequently asked questions

Can I meal prep spring roll in a bowl?

Yes! This is a great meal prep option for healthy, grab-and-go lunches. Just portion it into containers and you’ve got a fresh, high-protein meal ready to enjoy.

Can I make this spring roll bowl gluten-free?

Absolutely! Just make sure to use gluten-free soy sauce, tamari or coconut aminos in both the chicken marinade and the dressing. Everything else in the recipe is naturally gluten-free.

What noodles are best for spring roll bowls?

Rice vermicelli noodles are the best option since they’re light, soft and soak up the peanut sauce really well. You can also use brown rice noodles or gluten-free soba noodles (look for 100% buckwheat).

Storing and reheating

Make ahead: Meal prep these into grab-and-go lunch portions for the week, or store the chicken, noodles, veggies and dressing separately and assemble when ready to eat for the freshest texture.

Storing: Store leftovers in airtight containers in the fridge for up to 4 days. For best results, keep the dressing separate until serving.

Reheating: Enjoy cold or microwave the chicken and noodles for 1-2 minutes, then add the fresh veggies and dressing after reheating.

Freezing: The cooked chicken can be frozen for up to 3 months. Thaw in the fridge overnight and reheat when needed. The fresh veggies and noodles are best made fresh.