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Rainbow Spring Roll Bowls Shrimp or Chicken and Peanut Sauce
5 from 3 votes

Rainbow Spring Roll Bowls Shrimp or Chicken and Peanut Sauce

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! 

Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Course: Main Course
Cuisine: Thai

Ingredients

  • 1 1/4 lbs Shrimp large, peeled and deveined; or 1 lb chicken diced into 1-inch cubes
  • 1/3 cup cilantro chopped, fresh
  • 1/3 cup mint chopped fresh, or basil
  • 1/3 cup green onion chopped
  • 1 red bell pepper cored and julienned
  • 1 large carrot peeled and julienned
  • 1 large avocado sliced
  • 1/3 cucumber halved and thinly sliced, English variety
  • 1 cup red cabbage very thinly sliced
  • 8 - 10 oz. rice noodles cooked according to package instructions, medium thick; white or brown
Peanut sauce
  • 1/2 cup peanut butter creamy; low-sodium
  • 2 tsp fresh ginger finely peeled and minced
  • 1 tsp garlic minced
  • 1 1/2 Tbsp lime juice fresh
  • 1 1/2 Tbsp soy sauce low-sodium or regular
  • 2 tsp sriracha
  • 1 1/2 Tbsp light brown sugar packed
  • 1 1/2 Tbsp honey
  • 1 tsp fish sauce (optional)
  • 4 - 6 Tbsp water hot

Instructions

    Cup of Yum
  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