Rice Paper Roll Bowl (Print Version)

Deconstructed spring roll bowl with rice paper, vegetables, protein, and peanut sauce

# What You'll Need:

→ Rice Paper & Base

01 - 8 sheets rice paper
02 - 2 cups cooked jasmine rice or vermicelli noodles, optional

→ Protein

03 - 14 oz grilled chicken breast, sliced, or 14 oz firm tofu pressed and cubed, or 14 oz cooked shrimp peeled and deveined

→ Vegetables

04 - 1 large carrot, julienned
05 - 1 cucumber, deseeded and julienned
06 - 1 red bell pepper, thinly sliced
07 - 1 cup shredded red cabbage
08 - 2 cups mixed salad greens
09 - 0.5 cup fresh mint leaves
10 - 0.5 cup fresh cilantro leaves

→ Peanut Sauce

11 - 0.33 cup creamy peanut butter
12 - 2 tablespoons soy sauce or tamari for gluten-free
13 - 1 tablespoon hoisin sauce
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon fresh lime juice
16 - 1 to 2 teaspoons sriracha, optional
17 - 2 to 4 tablespoons warm water

→ Toppings

18 - 0.25 cup roasted peanuts, chopped
19 - 2 tablespoons fried shallots, optional
20 - Lime wedges for serving

# How to Make It:

01 - Fill a large shallow dish with warm water. Submerge each rice paper sheet for 5 to 10 seconds until just softened, then place on a clean towel. Stack 2 to 3 sheets at a time and cut into rough strips or squares. Set aside.
02 - Grill, pan-fry, or bake your chosen protein until fully cooked. Slice or cube as appropriate and set aside.
03 - Wash, peel, and slice all vegetables according to specifications. Keep prepared vegetables in separate containers.
04 - In a medium bowl, whisk together peanut butter, soy sauce, hoisin, rice vinegar, lime juice, and sriracha. Gradually add warm water until the sauce reaches smooth, pourable consistency.
05 - Divide cooked rice or noodles among four bowls. Top each with rice paper pieces, prepared vegetables, salad greens, fresh herbs, and your chosen protein.
06 - Drizzle each bowl generously with peanut sauce. Sprinkle with chopped peanuts and fried shallots if using. Serve immediately with lime wedges on the side.

# Additional Tips::

01 -
  • It comes together in under 30 minutes, so you can feed yourself or guests without spending your entire evening in the kitchen.
  • The textural contrast between crispy rice paper, tender greens, and silky peanut sauce keeps every bite interesting.
  • Endlessly adaptable whether you're cooking for meat eaters, vegetarians, or people with allergies.
02 -
  • Don't over-soak the rice paper or it becomes mushy and falls apart; those 5 to 10 seconds feel too quick but they're exactly right.
  • The peanut sauce thickens as it cools, so make it slightly thinner than you think is perfect; you can always add more peanut butter later but water takes forever to cook out.
03 -
  • Buy pre-julienned vegetables from the grocery store if you're short on time; the dish is about flavor and fun, not proving your knife skills.
  • Toast your peanuts yourself if you have five minutes; the smell will make everyone in your home impossibly hungry and the flavor difference is noticeable.
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