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Vietnamese 'Spring Roll in a Bowl' w/ peanut sauce

This Vietnamese ‘Spring Roll in a Bowl’ with peanut sauce is SO refreshing with all the fresh vegetables and herbs. These bowls are easy to make, and are a perfect lunch or light dinner.
Prep Time35 mins
Cook Time3 mins
Servings: 4 bowls


  • 6 oz rice vermicelli noodles
  • 1 lb shrimp (optional)

Veggies - (use as much/little as you want)

  • Romaine
  • Cucumber, seeded
  • Carrots

Herbs & Aromatics - (use as much/little as you want)

  • Mint
  • Thai basil
  • Cilantro
  • Green onion
  • Lime

For the peanut sauce

  • 6 packets RX Peanut Butter (or 1 cup PB)
  • 1.5 tbsp Hoisin sauce
  • 2 tbsp Lime juice
  • 1 tsp Toasted sesame oil
  • 1 tsp Ginger, diced
  • 1 tsp Mirin (rice wine)


  • Cook the rice noodles: soak in warm water for 5-10 minutes. Bring a large pot of water to a boil, boil noodles for 1 minute. Drain and rinse, set aside to cool.
  • Cook the shrimp (if using). Bring a large pot of water to boil. Boil shrimp for 2 minutes. Drain and set aside to cool.
  • Make the peanut sauce: put the peanut butter in a bowl. Add warm water, 1-2 tbsp at a time, until desired consistency. (I add 6-7tbsp) Add hoisin, lime, sesame, ginger, and mirin. Stir to combine well.
  • Chop veggies - I like to use romaine, cucumber, and carrot.
  • Chop/tear herbs - I like to use mint, Thai basil and cilantro. Try to use all 3 if you can!
  • Serve spring roll bowls with noodles, veggies, herbs, and top with peanut sauce!