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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!
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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
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 (:
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.
It is delicious! My family enjoyed it. Thank you for the recipe.
Hi Carla,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan
Who doesn’t love spring rolls – even better in a bowl! WOW, my family loved it, raved, and we’ll definitely make it again. Thank you HBH
Hey Julie,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan
Fabulous. Light, refreshing and satisfying. We were hungry and used Trader Joe’s Spicy Peanut Dressing instead of making the sauce and it worked well. We had no peanuts in the house, so we substituted pistachios and they worked fine. We’ll definitely make this again
Hey Carol,
Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT
The was worth all of the tedious chopping and prep! The sauce is incredible. Fantastic spring and summer meal. Can’t wait to eat it again for lunch tomorrow!
Hey there,
Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT
This was absolutely delicious!!! There’s lots of chopping involved, but it’s all worth it. I feel like shrimp would be good on it too! Thank you!
Hi Amy,
Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT
This was so delicious and wonderfully easy. The sauce was ridiculously good. I was a little nervous when I realized we did not have sesame oil on hand, but I substituted avocado oil, and all was well. Thanks for another great weeknight dinner recipe!
Hey Kristyn,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! xTieghan
New family favorite! Wonderful combination of ingredients and super flavorful peanut sauce. Very filling yet so light at the same time!
Hi Deborah,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! xTieghan
Family hit! I left the littles dinners deconstructed so they could make their own bowls and it was a success! I warmed a shredded Whole Foods rotisserie chicken up with a little tamari and fish sauce! Can’t wait to make it again!
Hey Linds,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! xTieghan
Another hit from HBH! Tasted just like a spring roll!! Super easy and family loved it. No changes necessary.
Hey Jenn,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! xTieghan
Literally one of the best recipes I’ve made! 10/10, love the spice level! Could you store the dressing for extra salad or noodles? If so how long? Thank you for this yumminess!
Hey Megan,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! Totally, I would say up to 2 weeks in the fridge. xTieghan
I made this tonight for dinner it was absolutely delicious!
Hey Mary,
Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT
Making this for our Easter dinner but waiting for my daughter to get off work at the hospital! Stay tuned!!!
I hope you love the recipe Mary!!
This was amazing! I added thinly sliced radishes as I had a few bunches hanging around- Easy recipe to add or subtract to depending on what you have-delicious!
Hey Mary Beth,
Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT
Hi Tieghan’
Meant to give this 5 stars and above the 1st time! Everybody loves it ??
Thanks again Mary Beth!!
I made this for dinner last night and it was fabulous! I’m planning to use the leftovers today to make spring rolls for lunch. The peanut sauce – so so good!
Hey Tricia,
Happy Sunday!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! xx
I used to order spring rolls for my shift meal every day and it became a running joke among my coworkers. I made this with prawns and I think I found a new every day dish. So fresh, delicious and somewhat healthy. The peanut sauce is the stuff dreams are made of. Can’t wait to check out your new cookbook, ? you and your awesome family.
Hey Gail,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xx