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Vietnamese Shrimp Spring Roll Bowl With Sweet Chili Mango Sauce | halfbakedharvest.com #spring #summer #recipes #healthy #shrimp
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4.23 from 48 votes

Vietnamese Shrimp Spring Roll Bowl With Sweet Chili Mango Sauce

Ditching the spring roll wrappers, adding in rice noodles, and then tossing everything together into a bowl...the much simpler approach to spring rolls!
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Main Course
Cuisine: Vietnamese
Servings: 4 bowls
Calories: 659kcal


Sweet Mango Chili Sauce

Shrimp Spring Roll Bowl

  • 8 ounces rice noodles
  • 1 pound cooked shrimp
  • 4 carrots, shredded
  • 2 radishes, thinly sliced
  • 2 Persian cucumbers, sliced
  • 1 bell pepper, chopped
  • 1 avocado, sliced
  • 1 large handful fresh basil and cilantro
  • 1 large handful fresh basil
  • chopped peanuts for serving


Sweet Mango Chili Sauce

  • 1. Combine all ingredients in a bowl or glass jar. Keep stored in the fridge for up to 1 week. 

Shrimp Spring Roll Bowl

  • 1. Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain.
    2. Add the noodles to a large bowl and add the shrimp, carrots, radishes, bell peppers, and cucumbers. Add 1/2 the sauce and toss to combine. Divide among bowls and top with avocado, basil, and cilantro. Sprinkle with peanuts. Serve with remaining sauce. 


Calories: 659kcal | Carbohydrates: 81g | Protein: 29g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 285mg | Sodium: 1441mg | Potassium: 930mg | Fiber: 8g | Sugar: 23g | Vitamin A: 11845IU | Vitamin C: 70.1mg | Calcium: 230mg | Iron: 4mg