Vietnamese Summer Roll Noodle Bowl

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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.

Vietnamese summer roll noodle bowl with peanuts, cucumber, fresh herbs and shrimp.

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 the Viral TikTok Salmon and Rice Bowl is AMAZING!

The “wrapping” part of Vietnamese summer rolls messy and time consuming sooooooo…I just put everything in a bowl! All the flavors, none of wrapping the hassle!

Vietnamese summer roll noodle bowl with peanuts, cucumber, fresh herbs and shrimp.

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 ๐Ÿ™‚

Vietnamese summer roll noodle bowl with peanuts, cucumber, fresh herbs and shrimp.

How to make a Summer Roll Noodle Bowl: The Game Plan

I love giving you a โ€œgame planโ€ or โ€œorder of operationsโ€ 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.
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Vietnamese summer roll noodle bowl with peanuts, cucumber, fresh herbs and shrimp.

Other recipes you’ll love

I hope you love this Summer Roll Bowl! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Summer Roll Noodle Bowl

Casey Rooney
This Vietnamese 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.
5 from 2 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner, lunch
Cuisine Asian, vietnamese
Servings 4

Ingredients
  

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)

Instructions
 

  • 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!

Notes

Note 1: I typically use 40-50 count shrimp (small) for this recipe but you can use whatever size you like. Buying pre cooked shrimp will save you a step! Just make sure they are completely thawed and then season them up with a little salt and pepper.
Note 2: Use any combo of these fresh veggies and herbs you like! All of them are delicious but not necessary. My typical must haves are: MINT (don’t omit this!), basil cucumber, bean sprouts and carrots.
Note 3: Hoisin sauce is a delicious sweet plum sauce that can be found at any “regular” grocery store these days. It’s in the “Asian” section!
Note 4: Most noodle recipes 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 then drain and rinse immediately. Rinsing gets rid of some of the starch so your noodles won’t stick.
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Recipe Rating




2 Comments

  1. 5 stars
    Delish! perfect for hot summer day. Grilled the shrimp. Followed recipe, peanut sauce is perfect dressing. Thank you especially for the additional notes, very helpful. Will absolutely make this again!

  2. 5 stars
    ๐Ÿ‘๐Ÿ‘ This Vietnamese Summer Roll Noodle Bowl looks absolutely delicious! ๐Ÿ˜ Can’t wait to try it out for myself. Thanks for sharing the recipe! ๐Ÿค—