Spring Roll Shrimp Bowls are just as yummy but a lot less work.
After several failed attempts of making those gorgeous spring rolls, you know the ones stuffed with colorful veggies in rice paper.
Yeah…mine turned out delicious, but not so much on the gorgeous side.
So this is my lazy version of spring rolls made with rice noodles instead of rice paper.
How to Make Spring Roll Shrimp Bowls
Cook 8 ounces of rice noodles according to the package directions to start.
This is the brand I used, but only half of the package.
It said to boil them for 5 minutes, so that’s just what I did and then drained and rinsed them with cold water.
While the rice noodles boil, make the sauce for these spring roll bowls.
Put hoisin sauce, peanut butter, soy sauce, and sriracha in a bowl.
Then whisk until it comes together.
It does take a minute due to the thickness of the peanut butter.
But well worth it!
For the shrimp part of this dish, you could certainly used already cooked shrimp.
But mine needed to be cooked, which can be done in the oven, skillet, or even boiling them.
But if you know me, you know I used my air fryer.
It only took 8 minutes at 400 degrees.
Once you are ready to assemble these bowls, start by tossing half of the sauce with the rice noodles.
Then divide the rice noodles between 4 bowls or containers.
These Spring Roll Shrimp Bowls are Stunning!
Add the shrimp over the noodles and some grated carrot, avocado, cilantro, lime, and peanuts.
Serve with the rest of the hoisin peanut sauce and enjoy!
These are perfect for meal prepping, minus the avocado because it would turn brown.
Pack the peanuts on the side so they stay good and crunchy and serve cold or warmed slightly.
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Spring Roll Shrimp Bowls
Spring Roll Shrimp Bowls is everything yummy about a spring roll but served with rice noodles instead of rolled in rice paper so it's simple to make
- 8 oz rice noodles
- 1/2 cup hoisin sauce
- 1/4 cup peanut butter
- 2 to 3 Tbsps Sriracha
- 1 Tbsp soy sauce
- 1 pound cooked jumbo shrimp
- 1 avocado sliced
- 2 carrots grated
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- Optional: lime wedges
Cook the rice noodles according to the package directions and let them cool slightly.
Add the hoisin sauce, peanut butter, Sriracha, and soy sauce to a bowl and whisk until combined. Toss the rice noodles with half of the sauce and divide the noodles between 4 bowls.
Top the noodles with the cooked shrimp, avocado slices, grated carrots, cilantro, and peanuts.
Serve with the remaining sauce drizzled over top and lime wedges if desired.