Chicken and Turkey | Dairy Free | Gluten Free | High Protein Recipes | Lunch | Main Course | Meal Prep | Salads
Chicken Spring Roll In A Bowl
This deconstructed Thai spring roll in a bowl is super easy to make and packs all the incredible flavors of summer spring rolls into a hearty salad bowl. You’ll want to add this flavorful, protein-packed recipe to your meal prep menu!
This Thai-inspired meal is perfect for lunch or a light dinner and is incredibly easy to make!
Why I Love This Recipe
- It uses pre-cooked chicken for convenience and is packed with wholesome, fresh ingredients. It’s easy to eat the rainbow in this gorgeous, nutrient-packed bowl!
- This bowl has all of the delicious flavors of fresh Thai basil rolls in a veggie-packed meal.
- It’s a great low-calorie, high-protein recipe with 34 grams of nutritious protein per serving.
- It’s easy to assemble and perfect for weekly meal prep.
Ingredients You’ll Need
- Grilled Chicken Breasts– I used grilled chicken that I make in my weekly meal prep, but baked chicken or a store-bought shredded rotisserie chicken will work well in this recipe.
- Iceberg Lettuce– Iceberg provides a fresh, crisp texture to the salad and doesn’t overpower the other flavors in the bowl. I also added fresh cabbage and basil microgreens to the mix, which are a delicious addition if you can find them locally.
- Carrots– You can buy pre-shredded carrots for convenience to save prep time. I also love the beautiful pop of color they bring to the salad.
- Cucumbers– Fresh, thinly sliced cucumbers are a must in spring rolls, not to mention they are low in calories and high in vitamins and minerals.
- Rice Noodles– Look for the rice Vermicelli noodles in the Asian section of the grocery store. They add a nice contrast in texture to this spring roll bowl.
- Peanuts– Chopped salted peanuts add flavor and crunch.
- Peanut Butter– Go with creamy, no-stir peanut butter for the best taste and texture.
- Hoisin Sauce– Provides sweet and salty flavor to the peanut sauce.
- Rice Vinegar– This sweet, delicate vinegar is a great compliment to the hoisin sauce.
- Fresh Herbs– Fresh basil and mint are key for that classic spring roll flavor. You can also add cilantro to the mix.
- Optional: Sweet fish sauce for drizzling (recipe in printable card)
Recipe Steps
- Cook the rice noodles according to the package directions. This takes about 5 minutes. Drain and set aside to cool. If making the optional sweet fish sauce, while the noodles are cooking, add all the fish sauce ingredients to a saucepan and stir over low to medium heat until the sugar is dissolved. Set aside to cool.
- In two salad bowls or meal prep containers, add the shredded lettuce, carrots, cucumbers, rice noodles, and grilled chicken. Top with fresh herbs and chopped peanuts.
- In a small bowl, combine the peanut butter, hoisin sauce, water, and rice vinegar. Microwave for 30 seconds and stir until it’s smooth and creamy. Serve the peanut sauce on the side or pour it over the salad and toss before serving.
For Meal Prep
I love making spring roll bowls for meal prep, it’s such a quick and easy meal! When assembling the ingredients in glass meal prep containers, store the peanut sauce in separate small dressing containers to keep it fresh. This recipe will keep for up to 4 days in the refrigerator.
Recipe Tips & Variations
- Make the salad low-carb by substituting the rice noodles for Shirataki noodles, or leave them out altogether.
- You can use store-bought peanut dressing for added convenience.
- Swap out the iceberg lettuce for artisan greens, bibb lettuce, or romaine.
- If you can’t find good, locally sourced microgreens, bean sprouts are a great substitute.
- For a different protein option that works well in spring rolls, swap the chicken for cooked shrimp. You can also use tofu for a vegan option.
- Add fresh mango to the bowl for a summery twist.
- Add the optional homemade sweet fish sauce (recipe from my favorite Vietnamese restaurant) to drizzle over top. This is typically served with the spring rolls for dipping.
More Asian-Inspired Recipes
Vietnamese Salad Rolls with Fresh Dipping Sauce
Crockpot Coconut Curry Chicken Soup
Thai Coconut Curry Soup with Shrimp
If you love this Asian-inspired chicken bowl recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Chicken Spring Roll In A Bowl
A deconstructed Thai spring roll in a bowl made with chicken, lettuce, spring roll vegetables, and Vermicelli rice noodles served with an easy peanut sauce.
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Servings: 2
Calories: 376kcal
Ingredients
- 6 oz cooked chicken breast I use premade grilled chicken from my weekly meal prep
- 2 cups iceberg lettuce shredded
- 2 oz carrots shredded or julienne sliced
- 2 oz cucumbers julienne sliced
- 4 oz Vermicelli angel hair rice noodles cooked according to package directions
- 1 tbsp salted peanuts chopped
- 1 tbsp fresh Thai basil Regular basil works here, too, if Thai basil is not available
- 1 tbsp fresh mint leaves finely chopped
- *Optional: fresh microgreens I used a blend of cabbage and basil microgreens
Peanut sauce:
- 2 tbsp creamy peanut butter
- 1.3 tbsp hoisin sauce (1 tbsp plus 1 tsp)
- 2 tbsp water
- 1 tsp unseasoned rice vinegar
Optional Sweet Fish Sauce:
- ⅓ cup fish sauce
- 2 tbsp vinegar
- 1 cup sugar
- 1⅓ cups water
- chili garlic or sambal to taste
Instructions
- Cook the rice noodles according to the package directions. This takes about 5 minutes. Drain and set aside to cool.
- If making the optional sweet fish sauce, while the rice noodles are cooking, add all the fish sauce ingredients to a saucepan and stir over low to medium heat until the sugar is dissolved. Set aside to cool.
- In two salad bowls or meal prep containers, add the shredded lettuce, carrots, cucumbers, rice noodles, and grilled chicken. Top with the fresh herbs and chopped peanuts.
- In a small bowl, combine the peanut butter, hoisin sauce, water, and rice vinegar. Microwave for 30 seconds and stir until it's smooth and creamy. Serve the peanut sauce on the side or pour over the salad to serve.
- Store leftover fish sauce in the refrigerator.
Notes
- Make the salad low-carb by substituting the rice noodles for Shirataki noodles, or leave them out altogether.
- If you can’t find good, locally sourced, microgreens, bean sprouts are a great substitute.
- For a different protein option that works well in spring rolls, swap the chicken for cooked shrimp. You can also use tofu for a vegan option.
- Add fresh mango to the bowl for a summery twist.
Nutrition
Calories: 376kcal | Carbohydrates: 29g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 366mg | Potassium: 623mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5295IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 2mg
Tried this recipe?Mention @ameecooks or tag #ameecooks!
Hi, I'm Amee and I'm completely obsessed with all things fitness, recipe makeovers, and creating tasty, time-saving, recipes. Born and raised in South Carolina, I have a deep love for southern food culture. I am a Certified Personal Trainer, Nutrition Coach, Cancer Exercise Specialist, recipe developer, and freelance content creator. I believe that anyone can be an amazing home cook, and there's nothing better than family time around the table!
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Loved this quick and easy dish! Fresh flavors are complemented by the yummy peanut dressing. I wasn’t able to get micro greens, so I used raw bean sprouts instead. I also had fresh lime wedges on hand which added a nice touch. The addition of mint in this recipe was superb! I wasn’t sure about using it, but I loved it so much that I ended up adding more!
Love the addition of raw bean sprouts! I’m so glad that y’all enjoyed it!