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Simple Peanut Chicken Spring Roll Bowls with extra peanut dressing. This loaded spring vegetable-filled salad bowl is a mix of greens, carrots, cucumbers, rice noodles, and chicken. Add some heat with our favorite spicy peanut dressing. Essentially, itโs a spring roll made easier for busy weeknights!
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Itโs not a secret that the thing Iโm most thankful for in life is my family. Of course, for all the obvious reasons, but also for the inspiration they provide me every day. The fact that my family is so large means that even on my least creative days, someone is always there to inspire a new recipe. Always. It could be a brother, mom, dad, cousin, aunt, or uncle, but the family is always there for me and the ideas are endless.ย
A couple of weeks ago my cousin Matt and his wife, Caroline, sent me videos of the spring rolls they were making for dinner. The rolls looked โbanginโ as my cousin Abby would say. But the rolling process wasnโt going so well for them. And letโs be honest, we all know that the rolling process can take some time.ย
Regardless, I wanted to make spring rolls the second I saw their videos.ย
I wanted to make spring rollsโฆbut I didnโt want to put in all the effort. Iโve been very into my bowl-style recipes lately, so I decided to make a spring roll salad. Every element of spring packed into a bowl and served with extra dressing.ย
Details
If you have everything precooked this is one of my easier, quicker recipes. It calls for already cooked shredded chicken and rice noodles.ย
If you donโt have shredded chicken on hand, not a big deal. Iโll often roast up chicken breasts with tamari, honey, and sesame oil until theyโre cooked, then shred the chicken. This gives you a little more flavor on the chicken itself.ย
For the noodles, vermicelli rice noodles work best. They take just minutes to cook in boiling water and work wonderfully with the mix of freshly chopped ingredients in this salad bowl.ย
All the chopped veggies get tossed up in a bowl with fresh diced mango (donโt skip!) and the peanut dressing.ย
For the dressing, itโs peanut butter (I use natural, no added sugars or oils), tamari, sesame oil (use toasted sesame oil for the very best flavor), vinegar, chili sauce, honey, and lime. You could mix this all in a bowl, but I think itโs easier and quicker to just throw everything into the food processor and blend until smooth.ย
Assemble
Thereโs nothing fancy to this. The salad goes into bowls, then I add the noodles and chicken and finish with avocado. I then add lots of extra dressing over top.ย
Hereโs my little tip, I like to cut the noodles up into the bowls using scissors. You might think thatโs odd, but trust me, it works so well. And if you have kids, theyโll think itโs pretty cool.ย
The noodles, the salad, and then most importantly, the dressing. Together they create that โsomething specialโ combination that makes this fresh spring recipe so good.ย
The dressing is spicy, tangy, and very peanutty โ so all of my favorite things. Honestly, itโs addicting and can be used in many other recipes. The added bonus is that everything in this salad bowl keeps really well. Itโs great for meal prep and leftover lunch the following day.ย
Looking for other fresh recipes?ย Here are my favorites:ย
Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce
Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette
Weeknight Peanut Chicken with Spicy Lime Mango
Lastly, if you make these Peanut Chicken Spring Roll Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Peanut Chicken Spring Roll Bowl
Ingredientsย
- 4 cups shredded romaine or cabbage
- 4 carrots, shredded
- 4 green onions, chopped
- 1/2 cup fresh cilantro or Thai basil, chopped
- 1/2 cup diced mango
- 2 Persian cucumbers, thinly sliced
- 1/3 cup pickled jalapeรฑos, chopped
- 1/3 cup peanuts, chopped
- 4 ounces vermicelli rice noodles, cooked
- 1-2 cups cooked shredded chicken
- 1 avocado, chopped
Peanut dressing
- 1/2 cup creamy peanut butter
- 1/3 cup tamari or soy sauce
- 1/4 cup toasted sesame oil
- 1/4 cup rice vinegar
- 2-3 tablespoons chili sauce (sambal oelek)
- 2 tablespoons honey
- 3 tablespoons lime juice
- 1 tablespoon fresh grated ginger
Instructionsย
- 1. In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapeรฑos, and peanuts. 2. To make the dressing. Combine all ingredients in a food processor and blend until smooth. Add water, as needed to thin. 3. Pour 1/2 the dressing over the salad and toss to combine. Divide the salad between bowls. Top each with noodles, chicken, and avocado. Drizzle over more dressing. Tip: I take scissors and cut the noodles up, then toss everything together with the dressing. Then eat (:
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Delicious and colorful with the great variety of ingredients. Didnโt have pickled jalapeรฑos but fresh jalapeรฑos worked nicely. Thanks Tieghan! Will be making againโฆ
Hey Ayumi,
Happy Friday!! Thanks a lot for making this recipe and your feedback, I’m so glad it was a hit! xx
Delicious! Have made it several times and it never disappoints! LOVE.
Hi Heather,
Happy Friday!! I appreciate you trying this recipe and your feedback, love to hear it turned out well! xx
Delicious! I originally made mine with chicken but used sautรฉed shrimp the next time and I think it’s better. The mango adds a nice balance to the spicy peanut sauce. Great for lunch meal prep!
Hey Heather,
Thank you so much for trying this recipe and sharing your feedback, so glad to hear it was enjoyed! xT
So tasty and good for meal prepped lunches – I couldnโt get Thai basil and am not huge on cilantro so used mint instead, and substituted the chicken for a quick baked soy sesame tofu ๐
Hey Nixie,
Happy Sunday! Thanks so much for trying this recipe and your feedback, so glad it was enjoyed! xT
I think Iโve made this about 10 times now. So good! I marinate chicken In sesame oil, soy sauce, garlic and brown sugar and then cook it and put on top. It takes it next level!
Hey Regan,
Happy Sunday!! Thanks so much for making this recipe so often:) Love to hear that it is always enjoyed! xT
I wasn’t sure about the mango and pickled jalepeno but decided to be adventurous and it was amazing. Really brought the flavor and rounded everything out. 10/10 for taste and I like that it’s healthy and light. Adding it to the rotation.
Hey Skyler,
Thanks so much for trying this recipe and your feedback! Glad to hear it was enjoyed:) xT
Made spring roll bowls tonight by setting out a variety of toppings and letting everyone make their own. Made a batch of the peanut sauce to top them off and it was amazing! Everyone loved it, and I made sure I didnโt leave a drop in my bowl! Will definitely be making it again!
Thank you so much for trying out the recipe! Have an awesome weekend! xT
One of my all time favourite meals. I’ve made it multiple times and its great to make if its too hot to turn on the oven. A bonus that it’s a great toddler meal, I just omit the peanuts and serve it all separately on a plate and he loves it!
Hey there! Sooo glad you enjoyed the recipe! Thanks for trying it out! xT
This salad is a Blue Ribbon WINNER!! I’ve made it several times – and always get rave reviews and requests for the recipe. I follow the recipe exactly – and it’s perfect. Easy to prep everything ahead and serve when guests arrive. You won’t regret making this!
Hi Cynthia,
Love to hear this!! Thanks so much for making this recipe and your feedback! Have a great day! xT
This is such a good salad! Definitely one that we will do again. Good way to use up lettuce from the garden.
Hi Kara,
Happy Sunday!!๐๐ I am thrilled to hear that this recipe turned out well for you, thank you so much for making it! xT