Rice Paper Roll Bowl (Print Version)

Deconstructed spring roll bowl with crisp vegetables, protein, and peanut sauce

# What You'll Need:

→ Rice Paper & Base

01 - 8 sheets rice paper
02 - 2 cups cooked jasmine rice or vermicelli noodles, optional

→ Protein

03 - 14 oz grilled chicken breast, sliced, or 14 oz firm tofu pressed and cubed, or 14 oz cooked shrimp peeled and deveined

→ Vegetables

04 - 1 large carrot, julienned
05 - 1 cucumber, deseeded and julienned
06 - 1 red bell pepper, thinly sliced
07 - 1 cup shredded red cabbage
08 - 2 cups mixed salad greens
09 - 1/2 cup fresh mint leaves
10 - 1/2 cup fresh cilantro leaves

→ Peanut Sauce

11 - 1/3 cup creamy peanut butter
12 - 2 tbsp soy sauce or tamari for gluten-free
13 - 1 tbsp hoisin sauce
14 - 1 tbsp rice vinegar
15 - 1 tbsp fresh lime juice
16 - 1 to 2 tsp sriracha, optional
17 - 2 to 4 tbsp warm water

→ Toppings

18 - 1/4 cup roasted peanuts, chopped
19 - 2 tbsp fried shallots, optional
20 - Lime wedges for serving

# How to Make It:

01 - Fill a large shallow dish with warm water. Submerge each rice paper sheet for 5 to 10 seconds until just softened, then place on a clean towel. Stack 2 to 3 sheets at a time and cut into rough strips or squares. Set aside.
02 - Grill, pan-fry, or bake your chosen protein until cooked through. Slice or cube as appropriate and set aside.
03 - Wash, peel, and slice all vegetables as indicated. Arrange in separate portions for assembly.
04 - In a medium bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, lime juice, and sriracha. Gradually add warm water until the sauce is smooth and pourable. Adjust consistency as needed.
05 - Divide cooked rice or noodles among four bowls if using. Layer with rice paper pieces, vegetables, salad greens, fresh herbs, and your chosen protein.
06 - Drizzle generously with peanut sauce. Sprinkle with chopped peanuts and fried shallots. Serve with lime wedges on the side.

# Additional Tips::

01 -
  • All the fresh crunch and bright flavors of spring rolls without the wrapping anxiety.
  • Endlessly adaptable depending on what's in your fridge or what protein you're craving.
  • That creamy peanut sauce pulls everything together in a way that feels indulgent but stays light.
  • It comes together in half an hour and looks impressive enough for company.
02 -
  • Don't soak the rice paper too long or it will tear and clump into a gummy mess.
  • Make the peanut sauce ahead if you can. It thickens as it sits, so you may need to whisk in a bit more water before serving.
  • Julienne your vegetables as thin as possible. Thick chunks throw off the delicate balance of textures.
03 -
  • Use kitchen scissors to cut the softened rice paper. It's faster and cleaner than a knife.
  • Warm your peanut sauce slightly before drizzling if it's been in the fridge. It coats everything better when it's fluid.
  • Double the sauce recipe and keep extra in a jar. It's fantastic on grilled vegetables, noodles, or as a dip.
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