Rainbow Spring Roll Bowls Shrimp or Chicken and Peanut Sauce

Rainbow Spring Roll Bowls with Shrimp or Chicken

Atop rice noodles are layered lots of fresh herbs, red bell peppers, carrots, ripe avocados, cucumbers and thinly shaved crisp red cabbage. Then you add optional shrimp or chicken for protein, and finally load them up with plenty of creamy peanut sauce. Such a delicious recipe! 

Course: Main Course
Cuisine: Thai
Keyword: Spring Rolls, Summer Rolls
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Calories: 689 kcal
Author: Jaclyn


  • 1 1/4 lbs large shrimp, peeled and deveined or 1 lb chicken, diced into 1-inch cubes
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped fresh mint or basil
  • 1/3 cup chopped green onions
  • 1 red bell pepper, cored and julienned
  • 1 large carrot, peeled and julienned
  • 1 large avocado, sliced
  • 1/3 english cucumber, halved and thinly sliced
  • 1 cup very thinly sliced red cabbage
  • 8 - 10 oz. medium thick white or brown rice noodles* cooked according to package instructions

Peanut sauce

  • 1/2 cup creamy low-sodium peanut butter
  • 2 tsp finely peeled and minced fresh ginger
  • 1 tsp minced garlic
  • 1 1/2 Tbsp fresh lime juice
  • 1 1/2 Tbsp low-sodium soy sauce (or regular)
  • 2 tsp sriracha
  • 1 1/2 Tbsp packed light-brown sugar
  • 1 1/2 Tbsp honey
  • 1 tsp fish sauce (optional)
  • 4 - 6 Tbsp hot water


  1. In a mixing bowl whisk together all of the peanut sauce ingredients while adding in enough water to create a runny sauce. Set aside.

  2. Heat 1 Tbsp olive oil to a 12-inch non-stick skillet over medium heat. Add shrimp, season lightly with salt and cook through, about 1 1/2 - 2 minutes per side. 

  3. If using chicken cook on medium-high heat about 7 minutes, turning once halfway through, until 165 in center.
  4. Meanwhile bring lightly salted water to a boil in a large pot. Cook noodles according to package instructions after you've prepped all of the ingredients so noodles don't stick together. Drain and rinse.

  5. Divide noodles among 4 plates. Sprinkle with cilantro, mint and green onions. 

  6. Top with bell pepper, carrot, avocado, cucumber, cabbage and shrimp.

  7. Drizzle each serving with peanut sauce. 

  8. *Pictured in the ingredient photo are actually wide rice noodles but I actually preferred the medium ones here, which is what is pictured in the bowls.

    You want to have the noodles ready at the very end so they don't get sticky.

  9. Recipe source: inspired by Pinch of Yum