Save The kitchen window was cracked open one humid afternoon, and I was staring at a pile of wilted herbs I'd forgotten to use. I'd bought rice paper weeks before with every intention of rolling perfect spring rolls, but the idea of meticulously wrapping each one felt impossibly tedious. So I tore the sheets into shards, tossed everything into a bowl, and realized I'd stumbled onto something better. This deconstructed version kept all the flavor and none of the fuss, and it's been my go-to ever since.
I made this for a friend who was skeptical about rice paper outside of a roll. She took one bite, paused, and asked if I'd been holding out on her. We ended up eating straight from the mixing bowl, standing at the counter, adding more lime and peanuts as we went. It's the kind of meal that invites tinkering and tastes better when you're not trying too hard.
Ingredients
- Rice paper sheets: They soften into delicate, chewy ribbons that soak up the sauce beautifully. Don't over-soak them or they'll turn to mush.
- Jasmine rice or vermicelli noodles: Optional, but they add a comforting base that makes the bowl more filling without weighing it down.
- Grilled chicken, tofu, or shrimp: Pick whatever sounds good. I've done all three, and they each bring their own vibe to the bowl.
- Carrot, cucumber, bell pepper, and red cabbage: The crunch factor is non-negotiable here. Julienne them as thin as you can manage for the best texture.
- Mixed salad greens, mint, and cilantro: Fresh herbs are the soul of this dish. Don't skip them or it'll taste flat.
- Creamy peanut butter: The backbone of the sauce. I've tried natural peanut butter, but the stabilized kind blends smoother.
- Soy sauce and hoisin: They add that salty-sweet depth. Use tamari if you need it gluten-free.
- Rice vinegar and lime juice: Brightness and tang that cut through the richness of the peanut butter.
- Sriracha: As much or as little as you like. I usually add a teaspoon and let people adjust at the table.
- Roasted peanuts and fried shallots: The final flourish. Fried shallots are optional, but they add a crispy, savory punch that's hard to beat.
Instructions
- Soften the rice paper:
- Fill a wide, shallow dish with warm water and dip each sheet for just 5 to 10 seconds. They'll continue softening as they sit, so pull them out while they're still slightly firm.
- Cut into shards:
- Stack a few softened sheets and use scissors or a knife to cut them into rough strips or squares. They don't need to be uniform.
- Cook your protein:
- Grill, pan-fry, or bake your chicken, tofu, or shrimp until cooked through and lightly browned. Slice or cube it while it's still warm.
- Prep the vegetables:
- Julienne the carrot, cucumber, and bell pepper as thinly as you can. Shred the cabbage and wash the greens and herbs.
- Whisk the peanut sauce:
- Combine peanut butter, soy sauce, hoisin, rice vinegar, lime juice, and sriracha in a bowl. Add warm water a tablespoon at a time, whisking until it's smooth and pourable.
- Build the bowls:
- Start with rice or noodles if you're using them, then layer on the rice paper pieces, vegetables, greens, herbs, and protein. Drizzle generously with peanut sauce, sprinkle with peanuts and fried shallots, and tuck in a lime wedge.
Pin it One evening, I served this to a table of friends who'd been hiking all day. They were ravenous and skeptical, but within minutes the bowls were empty and someone was asking for the recipe. It's become the meal I make when I want something nourishing that doesn't require much thought, and it always delivers.
Choosing Your Protein
I've tried all three options here, and honestly, it depends on the day. Grilled chicken keeps it classic and hearty, tofu is creamy and mild if you press it well and pan-fry it until golden, and shrimp adds a sweet brininess that pairs beautifully with the lime. You could even do a mix if you're feeling ambitious or feeding a crowd with different preferences.
Making It Ahead
This bowl is ideal for meal prep. I'll prep all the vegetables and protein on Sunday, store them in separate containers, and make the sauce in a jar. When it's time to eat, I just assemble and go. The rice paper is the only thing I do fresh, but even that takes less than five minutes once you get the hang of it.
Customizing Your Bowl
This recipe is more of a template than a rulebook. I've added pickled daikon and carrot when I had them, swapped in basil when I ran out of mint, and even stirred in some chili crisp for extra heat. If you're not into peanuts, try almond butter or tahini in the sauce.
- Add sliced avocado for creaminess and healthy fats.
- Toss in some crispy fried tofu skin for extra texture.
- Serve with a side of chili oil or fish sauce for those who want more punch.
Pin it This bowl has become one of those recipes I turn to when I want something vibrant and satisfying without overthinking it. It tastes like summer, even in the middle of winter, and it never gets old.
Frequently Asked Questions
- → How do I prepare rice paper for the bowl?
Submerge each rice paper sheet in warm water for 5–10 seconds until softened. Stack 2–3 sheets together and cut into strips or squares. They'll add a delicate, silky texture that soaks up the peanut sauce beautifully.
- → Can I make this bowl ahead of time?
Prep all vegetables and protein in advance, but assemble just before serving. Rice paper can become soggy if left too long in the bowl. Store the peanut sauce separately and drizzle fresh when ready to eat.
- → What protein works best in this bowl?
Grilled chicken breast adds a smoky flavor, while pressed tofu absorbs the peanut sauce beautifully. Shrimp offers a sweet, briny note that complements the fresh herbs. All three pair wonderfully with the Vietnamese-inspired flavors.
- → Is the peanut sauce spicy?
The base sauce is mild with just tangy and nutty notes. Add sriracha to taste for heat—start with 1 teaspoon and adjust. The sauce balances rich peanut butter with bright lime and savory soy sauce.
- → Can I make this nut-free?
Substitute sunflower seed butter or tahini for the peanut butter. Adjust sweetness with a touch of maple syrup if needed. The sauce will still provide that creamy element that ties all the fresh vegetables together.
- → What other vegetables can I add?
Shredded purple cabbage, sliced radishes, bean sprouts, or thinly sliced jalapeño add extra crunch and color. Pickled carrots and daikon bring authentic Vietnamese tang. Avocado slices provide creaminess to contrast the crisp vegetables.