This Vietnamese Summer Roll Noodle Bowl is is full of fresh, vibrant flavors — it’s like summer in a bowl! And go ahead and bathe yourself in the amazing peanut sauce…I won’t judge.
My mama is Vietnamese and growing up, having Vietnamese summer rolls was a special treat and didn’t happen very often! Mostly because the prep work and rolling of the rolls is a pretty time consuming task!
Fast forward 30 years later and I enjoy summer roll “wrap night” with my sister and brother in law almost every time we get together! The prep is a little time consuming, but once it’s done, everyone rolls their own wraps while my brother in law cooks up the meat (shrimp and thinly sliced beef) on a tabletop grill.
I am obsessed with anything in a bowl right now like my Easy Shrimp Poke Bowl and wrapping is the messy, time consuming part of making summer rolls…..sooooooo I have eliminated that “hard” part of the recipe and just threw all the the flavors into one bowl, topped it with an addicting sauce and called it a day! All the flavors, none of wrapping the hassle!
What are summer rolls made of?
Summer rolls or “fresh spring rolls” typically consist of a protein (shrimp is most common), rice noodles, crunchy veggies, fresh herbs, all wrapped in rice paper and dipped in some sort of delicious sauce. This summer roll noodle bowl is exactly like that, minus the wrapping!
Is this summer roll noodle bowl healthy?
Yesss! It’s super light, fresh and healthy! If you are concerned about fat content, go easy on the peanut sauce (yeah, right..try!!) otherwise, just call it extra protein 🙂
How to make a Summer Roll Noodle Bowl: The Game Plan
I love giving you a “game plan” or “order of operations” to make recipes come together super quickly and help you make the best use of your time.
- Cook noodles according to package directions.
- While noodles are cooking chop/prep veggies and herbs that you are using (all of these aren’t necessary, choose what you like!): basil, mint, bean sprouts, cucumber, carrots, lime, peanuts, cilantro, scallions)
- Drain and rinse noodles and allow to cool.
- While noodles are cooling, cook shrimp (if using raw shrimp) and make and peanut sauce.
- Assemble the bowls, top with sauce and serve immediately.
Recipe notes and tips
- Most noodle instructions call for soaking the noodles for up to 30 minutes. If you have time, knock yourself out! If not, boil water, drop in the noodles for 2-3 minutes until tender (depends on the thickness of your noodles), then drain and rinse immediately. Rinsing gets rid of some of the starch so your noodles won’t stick.
- To make the peanut butter easier to stir, nuke it for 30-60 seconds.
- There are a lot of different types of rice noodles, but for this dish, I stick to the medium-thickness noodles. I can always find these Taste of Thai Noodles at my grocery store. Pad Thai noodles are perfect too.
Other recipes you’ll love
Will you make this Vietnamese Summer Roll Noodle Bowl?? If you do, please be sure to rate it and tag me @get.on.my.plate on Instagram--I’d love to see your creations!!
Summer Roll Noodle Bowl
For the noodle bowl
- 12 oz rice noodles
- 1 tsp sesame oil
- 1 lb shrimp, cooked or uncooked, peeled and deveined (See Note 1)
- 1 cup EACH fresh veggies: sliced cucumber, bean sprouts, shredded carrots (See Note 2)
- 1/2 cup EACH fresh-chopped herbs: mint, basil, cilantro, scallion (See Note 2)
- 1/2 cup peanuts, roughly chopped (optional)
For the peanut sauce
- 1/2 cup creamy peanut butter
- 2 tbsp hoisin sauce (See Note 3)
- 1 tbsp lime juice
- 1/4 to 1/2 cup water
- 1/2 tsp sriracha sauce (optional, to taste)
- Cook rice noodles according to package directions, drain, rinse with cool water, toss with sesame oil and set aside (See Note 4).
- While noodles are cooking, prep and chop whatever veggies and herbs you are using.
- If using uncooked shrimp, heat 1 tablespoon of olive oil or butter in a medium skillet. Add shrimp in one even layer. Cook 1-2 minutes on each side until pink. Remove from pan and set aside,
To make the sauce
- In a medium bowl, whisk peanut butter, hoisin sauce, lime juice, water and sriracha sauce (if using). Start with 1/4 cup of water and continue adding water until you get your desired consistency. I like my sauce on the thinner side, so its's easy to pour over the noodle bowls. If the peanut butter is cold and hard to whisk, pop it in the microwave for 30-60 seconds!
Assemble the bowls
- Divide noodles between 4 bowls.
- Top noodles with shrimp, veggies, herbs.
- Finish by slathering on the sauce, toss everything together and enjoy!