Spring roll bowls have colorful veggies, ground meat, and vermicelli rice noodles. They’re like fresh spring rolls but in bowl form and are very customizable. This quick and delicious recipe is dairy free and gluten free with a plant based option.

Looking for more Asian inspired recipes? Try my shrimp sushi bowls with avocado, beef bulgogi bowls, or chicken teriyaki bowls with rice.

What You’ll Love About This Recipe

Easy – This spring roll in a bowl is a great healthy meal to make for busy weeknights.
Healthy – These colorful spring roll bowls are a great way to enjoy a complete meal. They’re full of fresh veggies, protein, and carbs.
Customizable – Use any of your favorite fresh vegetables, switch up the type of meat, or adjust the sauce ingredients to use what you already have on hand.

Ingredients

Here’s what you’ll need to make these deconstructed spring roll bowls:

Vermicelli noodles – I love to use instant thin rice noodles.
Ground pork
Fresh ginger and fresh garlic – for extra flavor.
Veggies – green onions, mushrooms, green cabbage, carrots, bean sprouts.
Sauce – coconut aminos, maple syrup, rice vinegar, lime juice, sriracha, fish sauce, toasted sesame oil, pinch of salt.
Fresh herbs – a mix of fresh mint and cilantro.
Sesame seeds – for garnish.

How to Make Spring Roll Bowls: Step By Step

Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!

Cook the rice noodles according to package instructions. Set aside.
In a small bowl, whisk together the sauce ingredients. Set aside.
Heat a tablespoon of oil in a large skillet over medium heat. Cook the garlic, ginger, and green onions for 1 minute, then add the ground pork and cook until no pink remains. Season with kosher salt and freshly ground black pepper.
Add the mushrooms and allow them to cook down for 2-3 minutes, stirring often.
Add the cabbage and carrots and cook for 3-4 minutes, stirring often. Add the bean sprouts and sauce and cook for another 30 seconds then remove from the heat.
Assemble your bowls with the rice noodles, followed by the meat and veggie mixture. Top with chopped fresh herbs and more sriracha or coconut aminos if needed.

Helpful Tips

It’ll look like a lot of mushrooms, but because they contain a lot of water, they’ll lose a lot of volume once cooked.

Quick Tip: Don’t add the cooked rice noodles into the skillet or you risk overcooking them from the residual heat.

Storage

Store the meat mixture and noodles in separate airtight containers in the fridge for up to 5 days.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this spring roll bowl recipe using what you already have? Here are some ideas…

No ground pork? – use ground chicken or ground beef instead.
No fresh garlic – garlic powder is fine. Use 1/2 to 1 teaspoon, depending on preference.
No coconut aminos? – you can use low sodium tamari or soy sauce, but taste the sauce before you add any salt. You may need another tablespoon of sweetener since it’s not as sweet as coconut aminos.
No maple syrup? – use brown sugar or coconut sugar instead.
No fish sauce? – omit.
Other vegetables to use – snow peas or sugar snap peas, red bell pepper, English cucumbers, purple cabbage, etc.
Use a different type of protein – chopped chicken breast or jumbo shrimp.
Make it plant based – use crumbled or cubed tofu, minced chickpeas, or edamame.
Switch up the sauce – homemade peanut sauce would be delicious.
Add-ins – crushed peanuts for more texture or vegan oyster sauce for a thicker sauce.

More Dinner Recipes

I hope you love this Spring Roll Bowls! If you make this recipe, be sure to leave a comment & a star rating below. Thank you!