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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, it’s a spring roll made easier for busy weeknights!
It’s not a secret that the thing I’m 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.
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 “bangin” as my cousin Abby would say. But the rolling process wasn’t going so well for them. And let’s be honest, we all know that the rolling process can take some time.
Regardless, I wanted to make spring rolls the second I saw their videos.
I wanted to make spring rolls…but I didn’t want to put in all the effort. I’ve 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.
Details
If you have everything precooked this is one of my easier, quicker recipes. It calls for already cooked shredded chicken and rice noodles.
If you don’t have shredded chicken on hand, not a big deal. I’ll often roast up chicken breasts with tamari, honey, and sesame oil until they’re cooked, then shred the chicken. This gives you a little more flavor on the chicken itself.
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.
All the chopped veggies get tossed up in a bowl with fresh diced mango (don’t skip!) and the peanut dressing.
For the dressing, it’s 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 it’s easier and quicker to just throw everything into the food processor and blend until smooth.
Assemble
There’s 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.
Here’s my little tip, I like to cut the noodles up into the bowls using scissors. You might think that’s odd, but trust me, it works so well. And if you have kids, they’ll think it’s pretty cool.
The noodles, the salad, and then most importantly, the dressing. Together they create that “something special” combination that makes this fresh spring recipe so good.
The dressing is spicy, tangy, and very peanutty – so all of my favorite things. Honestly, it’s addicting and can be used in many other recipes. The added bonus is that everything in this salad bowl keeps really well. It’s great for meal prep and leftover lunch the following day.
Looking for other fresh recipes? Here are my favorites:
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, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Peanut Chicken Spring Roll Bowl
Servings: 6
Calories Per Serving: 435 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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 jalapeños, 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
Instructions
- 1. In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapeños, 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 (:
I made this last night and it was delicious. A few changes because of what I had on hand. Used skinless-boneless breasts that I marinated for a few hours in her recommended marinade but added red pepper flakes. I like things spicy. I chose to grill my chicken on the barbecue. I used romaine, cilantro, and added yellow pepper. Yummy. Thanks for the great recipe! p.s. I bought your new cookbook and put it in my grown daughters Easter Basket. I can’t wait to give it to her.
Hey Valerie,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xx
Loved it. When we go out for lunch to a Vietnamese resteraunt, my go to dish is a deluxe vermicelli bowl. I just need to add a chopped spring roll to your dish and it will be exactly the same. So delicious!
Hey Margaret,
Happy Friday!! I love to hear that this recipe was a winner, thanks a lot for trying it out! ☀️xx
This was delicious. The dressing is divine – seriously – I could drink it. Definite keeper. Thank you ?❤️
Hey Lisa,
Happy Friday!! I love to hear that this recipe was a winner, thanks a lot for trying it out! ☀️xx
I made this for my family and even the teenage boys LOVED it.
Hey Amber,
Happy Friday!! I love to hear that this recipe was a winner, thanks a lot for trying it out! ☀️xx
This is soooo good! It definitely feels special because it’s so different than your average dinner. It tastes fresh and the sauce brings it all together. This is the perfect summer dinner!!! Will be making over and over. Thank you!!
Hi Shea,
Happy Friday!! I love to hear that this recipe was a winner, thanks a lot for trying it out! ☀️xx
Amazing?? my pickiest of kiddos even loved it ????
Hey Laura,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
This was so good! It took me a little longer than 25 minutes to pull together, but it was worth every minute. The sauce is *chef’s kiss* and I loved that I could make this dish more filling than a regular spring roll by loading up with a big bowl of veggies.
Hey Jenna,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
I made this tonight and oh my goodness. I think I could drink this dressing it is that good. The veggies are crisp and the flavors work so well together! Definitely will be adding this to my recipe rotation.
Hey Madalyn,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
So delicious!!
Hey Sue,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
This recipe is going into my regular dinner rotation. The peanut sauce is amazing! I am so glad there was plenty of it.
Hey Julia,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
I made this recipe this week and the family loved it! I left out the jalapeno and added in a thinly sliced red bell pepper for some extra sweetness and crunch. It was delicious – very fresh and light while also being packed with flavor. Next time I make this (I’m definitely saving this recipe) I am going to try swapping out the peanut butter for almond butter since that is what I usually have on hand and I like the flavor.
Hey Jennifer,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
how did it calculate the calories? I entered everything manually through my fitness pal and used your stuff exactly and it is higher in calories than you posted
Hi Emi,
We use an online calculator that uses all of the ingredients provided:) Please let me know if you have any other questions! xT
So fresh and delicious. We marinated chicken over night then grilled it to top this super yummy salad. We will be sticking it in to our rotation!
Hey Julie,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
This dish is a keeper! Delicious, fresh and so easy to make. It was the perfect recipe for a quick weeknight meal.
Hey Annette,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan
Super tasty and will definitely make again. I used raw jalapeños instead of pickled and instead of mixing the dressing in, it was drizzled on top so everything looked nice and pretty! Also used the velveting/stir-fry method of cooking chicken instead of shredding it. Loved loved the peanut sauce. Very fresh and filling meal
Hey Danielle,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan