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Chicken Spring Roll In A Bowl

ByAmee Livingston
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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!

overhead photo of a grilled chicken spring roll salad with parsley and a spoon in the background

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 in 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.
ingredients for spring roll bowls on a cutting board
Ingredients for chicken spring roll bowls

Recipe Steps

  1. Cook the rice noodles according to the package directions. This takes about 5 minutes. Drain and set aside to cool.
  2. 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.
  3. 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 and toss before serving.
peanut dressing for spring roll bowls
Creamy peanut sauce for spring roll bowls

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.

chicken spring roll salad in a meal prep container
Spring roll bowls in a meal prep container

Recipe Tips & Variations

  • Make the salad low-carb by substituting the rice noodles for Shirataki noodles, or leave them out altogether.
  • You can use storebought 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.
photo of a chicken spring roll bowl with a side of peanut sauce

More Asian-Inspired Recipes

Vietnamese Salad Rolls with Fresh Dipping Sauce

Crockpot Coconut Curry Chicken Soup

Thai Coconut Curry Soup with Shrimp

Grilled Asian Pork Burgers

Grilled Asian Shrimp Skewers

Easy Beef Stir Fry

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photo of a chicken spring roll bowl with a side of peanut sauce

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.
5 from 4 votes
Print Pin Rate
Course: Lunch, Main Course
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Calories: 376kcal
Author: Amee

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
  • For the 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

Instructions

  • Cook the rice noodles according to the package directions. This takes about 5 minutes. Drain and 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.

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!
Amee Livingston
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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!

2 Comments

  1. 5 stars
    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!

    Reply
5 from 4 votes (3 ratings without comment)

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