Summer Roll Bowls Recipe
If you’re craving a fresh, vibrant meal that bursts with flavor and texture, these Summer Roll Bowls are exactly what you need. Inspired by classic Vietnamese summer rolls, this bowl version transforms all those bright, crunchy ingredients into an easy-to-eat, colorful dish that’s perfect for warm days or anytime you want a light but satisfying meal. Layers of crisp veggies, tender shrimp, cooling herbs, and rice noodles come together, all drizzled with tangy nước chấm and creamy peanut sauce. It’s a feast for your eyes and tastebuds that’s totally doable on a weeknight.
Ingredients You’ll Need
Getting the ingredients just right is key to nailing these Summer Roll Bowls: every component adds an essential pop of flavor, color, or texture. Don’t sweat the list—it’s simple, and each ingredient plays a starring role.
- Granulated sugar: Sweetens and balances the tangy, spicy sauces perfectly.
- Bird’s eye chile: Adds a kick of heat; adjust to your spice preference.
- Fresh lime juice: Brings brightness and acidity that lifts every bite.
- Fish sauce: Essential umami that gives the nước chấm its authentic flair.
- Hoisin sauce: Adds sweet, savory depth to the peanut sauce.
- All-natural creamy peanut butter: Gives the peanut sauce its rich, luscious creaminess.
- Unseasoned rice vinegar: Offers gentle acidity to balance the sauces and shrimp poaching liquid.
- Chili garlic paste: Infuses spicy, garlicky heat into the peanut sauce.
- Kosher salt: Used to season shrimp and noodles perfectly.
- Medium shrimp (peeled, deveined): Provides tender protein and quick-cooking convenience.
- Straight-cut rice noodles: Light and chewy, they soak up the delicious sauces beautifully.
- Romaine lettuce: Adds a refreshing crunch throughout the bowl.
- Carrot: Thin batons for a sweet, crisp texture contrast.
- Persian cucumber: Offers a cool, mild crunch complimenting the other veggies.
- Avocado: Creamy slices that balance the spicy and tangy notes with buttery softness.
- Mixed fresh mint, cilantro, and Thai basil leaves: Herbaceous magic that elevates the whole bowl.
- Unsalted roasted peanuts: Crunchy topping that adds texture and nuttiness.
How to Make Summer Roll Bowls
Step 1: Prepare the Nước Chấm Sauce
Start by whisking granulated sugar into half a cup of hot water until dissolved. Then stir in thinly sliced bird’s eye chile, fresh lime juice, and fish sauce. This classic Vietnamese dipping sauce is bright, spicy, and salty all at once—a perfect balance for the bowl. You can make it a few days ahead and refrigerate, which lets the flavors deepen.
Step 2: Whisk Up the Vietnamese Peanut Sauce
In a separate bowl, combine hoisin sauce, creamy peanut butter, rice vinegar, and chili garlic paste. Whisk until smooth and glossy. This rich sauce contrasts the tangy nước chấm and adds a luscious, indulgent layer of flavor. Like the nước chấm, it can be made ahead and stored for convenience.
Step 3: Poach the Shrimp
In a medium pot over medium heat, mix sugar, vinegar, salt, and water, stirring until the sugar dissolves. Add the peeled shrimp and bring to a gentle simmer. Keep stirring as they cook for just two to three minutes, until the shrimp turns pink and curls up. This quick poaching keeps them tender and flavorful without fuss.
Step 4: Cook the Rice Noodles
After wiping out your pot, refill it halfway with water seasoned with kosher salt and bring to a boil. Cook the rice noodles according to package instructions, checking a bit early to ensure they stay perfectly tender, not mushy. Drain and rinse under cold water to stop cooking and keep them moist.
Step 5: Toss Noodles and Vegetables with Nước Chấm
Transfer the noodles to a bowl and toss with six tablespoons of the nước chấm. This step infuses the noodles with bright, savory flavor. In a separate large bowl, toss the romaine lettuce, carrot batons, and cucumber with half a cup of nước chấm for a refreshing, well-seasoned salad mix.
Step 6: Assemble the Summer Roll Bowls
Divide the noodle mixture among individual bowls, then nestle the dressed vegetable salad alongside. Top each bowl with the poached shrimp, sliced avocado, and a generous handful of the fresh herb mix. Finish by sprinkling roasted peanuts on top and serve the peanut sauce on the side for dipping or drizzling.
How to Serve Summer Roll Bowls
Garnishes
To elevate your Summer Roll Bowls, fresh herbs like Thai basil, mint, and cilantro are a must—they add an aromatic freshness that brightens every mouthful. The crunch from roasted peanuts creates a delightful textural contrast against soft avocado and tender shrimp. If you like a little extra spice, adding extra sliced chiles on top is a wonderful option.
Side Dishes
These bowls are flavorful and filling on their own, but a light side like fresh spring rolls, steamed edamame, or a simple papaya salad pairs beautifully for a more rounded meal. Crisp vegetable crudités with a tangy dip also offer supplementary texture and refreshment without overwhelming the delicate flavors of the bowl.
Creative Ways to Present
For a fun twist, try serving the Summer Roll Bowls in large lettuce leaves for a handheld wrap experience or layer each element in a glass jar for an attractive, grab-and-go lunch. Adding edible flowers or a drizzle of toasted sesame oil on top can make the dish look restaurant-level impressive without extra effort.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp and noodles keep well in airtight containers in the refrigerator for up to two days. Store the dressing sauces separately to keep everything fresh and vibrant. When ready to eat, simply reassemble your bowls with fresh herbs and veggies for the best texture.
Freezing
While shrimp can be frozen raw if desired, it’s best not to freeze the assembled Summer Roll Bowls as fresh herbs, avocado, and raw veggies don’t freeze well. Sauces can be frozen in small portions for up to a month and thawed when needed, maintaining their delicious flavors.
Reheating
Gently reheat shrimp and noodles together in a skillet or microwave just until warm—avoid overheating to keep shrimp tender. It’s best to add avocado, herbs, and peanuts fresh after reheating, preserving their texture and flavor.
FAQs
Can I make Summer Roll Bowls vegetarian?
Absolutely! Swap the shrimp for tofu or tempeh to keep things plant-based. Marinating and pan-searing the tofu before adding it to the bowl will ensure plenty of flavor and texture.
How spicy are Summer Roll Bowls?
The spice level can be easily adjusted by controlling the amount of bird’s eye chile and chili garlic paste used. The sauces provide a balanced heat that complements the fresh ingredients without overwhelming them.
What noodles work best in Summer Roll Bowls?
Straight-cut rice noodles are ideal due to their light texture and ability to soak up sauces well. However, you can substitute with thin rice vermicelli or even glass noodles if you prefer.
Can I prepare the components in advance?
Yes! Both the nước chấm and peanut sauces can be made up to three days ahead and refrigerated. Shrimp and noodles can be cooked and stored for two days, making this a great meal for busy schedules.
What if I don’t have fish sauce?
For a vegetarian version or if you don’t have fish sauce, substitute with soy sauce or tamari. While it alters the flavor slightly, it still contributes salty umami to the nước chấm.
Final Thoughts
Summer Roll Bowls are a joyful celebration of fresh, bold flavors and contrasting textures that come together effortlessly. Whether you’re new to Vietnamese-inspired cooking or looking for a go-to warm-weather meal, this dish ticks all the boxes for bright, healthy, and satisfying food. Dive in, personalize it to your taste, and enjoy every delicious bite—it’s a new favorite waiting to happen.
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Summer Roll Bowls Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A vibrant and refreshing Summer Roll Bowl featuring tender shrimp, fresh vegetables, and aromatic herbs, served with tangy nước chấm and creamy Vietnamese peanut sauces. This dish offers all the flavors of traditional summer rolls in an easy, deconstructed bowl perfect for a light, healthy meal.
Ingredients
Nước Chấm (Vietnamese Dipping Sauce)
- 3 tbsp granulated sugar
- 1/2 bird’s eye chile, thinly sliced
- 1/4 cup fresh lime juice
- 2 tbsp fish sauce
Vietnamese Peanut Sauce
- 6 tbsp hoisin sauce
- 3 tbsp all-natural creamy peanut butter
- 2 tbsp unseasoned rice vinegar
- 2 tsp chili garlic paste
Shrimp and Noodles
- 1 tbsp granulated sugar
- 1 tbsp unseasoned rice vinegar
- 1 tbsp plus 1/2 tsp kosher salt, divided
- 8 oz medium shrimp, peeled and deveined
- 8 oz straight-cut rice noodles
Vegetables and Garnishes
- 2 cups thinly sliced romaine lettuce
- 1 large carrot, thinly sliced into long batons
- 1 Persian cucumber, thinly sliced into long batons
- 1/2 avocado, thinly sliced
- 1/2 cup packed mixed fresh mint, cilantro, and Thai basil leaves
- 1/4 cup unsalted roasted peanuts
Instructions
- Prepare Nước Chấm Sauce: In a medium bowl, whisk together 3 tablespoons sugar and 1/2 cup hot water until the sugar dissolves. Add the thinly sliced bird’s eye chile, fresh lime juice, and fish sauce. Whisk until combined. This sauce can be made up to 3 days in advance and stored in the refrigerator in an airtight container.
- Make Vietnamese Peanut Sauce: In another medium bowl, thoroughly whisk hoisin sauce, creamy peanut butter, unseasoned rice vinegar, and chili garlic paste until smooth. Refrigerate in an airtight container and it can be prepared up to 3 days ahead of serving.
- Cook Shrimp: In a medium pot over medium heat, combine 1 tablespoon sugar, 1 tablespoon rice vinegar, 1/2 teaspoon kosher salt, and 2 tablespoons water. Whisk frequently until sugar dissolves, about 2 minutes. Add the peeled, deveined shrimp and bring the mixture to a simmer. Cook while stirring constantly until the shrimp turn pink and curl, about 2-3 minutes. Transfer the shrimp mixture to a small bowl and set aside.
- Prepare Rice Noodles: Wipe out the pot used for shrimp, fill it halfway with water, and season with the remaining 1 tablespoon kosher salt. Bring to a boil, then add rice noodles. Cook according to package instructions, stirring occasionally, but check about 2 minutes earlier to avoid overcooking. Drain the noodles and rinse under cold water to stop cooking.
- Toss Noodles with Nước Chấm: Transfer the drained noodles to a medium bowl. Add 6 tablespoons of the prepared nước chấm sauce and toss gently to coat evenly.
- Prepare Salad: In a large bowl, combine the thinly sliced romaine lettuce, carrot batons, and cucumber batons. Toss with 1/2 cup of nước chấm sauce to dress the salad lightly.
- Assemble Bowls: Divide the tossed noodles among serving bowls. Arrange the dressed salad mixture alongside the noodles. Top each bowl with cooked shrimp, slices of avocado, a handful of the mixed fresh herbs (mint, cilantro, and Thai basil), and sprinkle with roasted peanuts.
- Serve with Peanut Sauce: Serve the peanut sauce on the side for dipping or drizzling over the bowls as desired.
- Make Ahead Tips: Shrimp and noodles can be cooked up to 2 days ahead and stored separately in airtight containers in the refrigerator to save time on the day of serving.
Notes
- Nước chấm and peanut sauces can be prepared up to 3 days in advance and refrigerated.
- Shrimp and noodles can be cooked up to 2 days ahead, stored separately refrigerated.
- Bird’s eye chile adds heat—adjust quantity according to your spice preference.
- Use fresh herbs for best flavor impact: mint, cilantro, and Thai basil are essential.
- To keep noodles from sticking after cooking, rinse under cold water thoroughly.
- For a vegetarian version, substitute shrimp with marinated tofu and replace fish sauce with soy sauce or tamari.
- Roasted unsalted peanuts add crunch and authenticity, but can be omitted for nut allergies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering, boiling, assembling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl (about 1 cup noodles, 3 oz shrimp, vegetables, and sauce)
- Calories: 420
- Sugar: 10g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 145mg
Keywords: summer roll bowl, Vietnamese summer rolls, shrimp bowl, Vietnamese peanut sauce, nước chấm, fresh herbs, rice noodles, healthy summer meal
