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Spring Roll Bowl with Peanut Dressing and Grilled Chicken Recipe

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A fresh and flavorful Spring Roll Bowl featuring vermicelli noodles, crisp vegetables, grilled chicken, and a creamy spicy peanut dressing. This recipe combines the vibrant textures and tastes of a classic spring roll in an easy-to-build bowl form, perfect for a quick lunch or light dinner.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian Fusion
  • Diet: Low Salt

Ingredients

Dressing Ingredients

  • 1/4 cup crunchy peanut butter, slightly heated
  • 1 lime, juiced and zested
  • 1 tablespoon maple syrup
  • 1 tablespoon rice wine vinegar
  • 1½ tablespoons low sodium soy sauce
  • 1 teaspoon sriracha
  • 2 tablespoons cold water

Bowl Ingredients

  • 200 grams dried vermicelli noodles (thin rice noodles)
  • 1½ cups shredded red (purple) cabbage
  • 1 carrot, shredded
  • 1/2 cucumber, sliced
  • 1 cup snap peas, sliced
  • 1/2 cup green onions, sliced
  • 1/2 red bell pepper, sliced
  • 2 grilled chicken breasts, seasoned (or use leftovers)

Instructions

  1. Prepare the Vermicelli Noodles: Bring a pot of water to a boil. Pour the boiling water over the dried rice vermicelli noodles in a heatproof bowl and let them sit for 5 minutes until softened. Drain the noodles and rinse them under cold running water to stop the cooking process and cool them. Set aside.
  2. Make the Peanut Dressing: In a small bowl, combine the slightly heated crunchy peanut butter, freshly squeezed and zested lime juice, maple syrup, rice wine vinegar, low sodium soy sauce, sriracha, and cold water. Whisk or stir until smooth and well blended.
  3. Assemble the Bowl: Arrange the prepared noodles as the base in serving bowls. Top with shredded red cabbage, shredded carrot, sliced cucumber, snap peas, green onions, and red bell pepper. Add sliced grilled chicken breasts on top.
  4. Dress and Serve: Drizzle the peanut dressing generously over each bowl. Mix if desired and enjoy immediately for best freshness and flavor.

Notes

  • You can substitute grilled chicken with tofu or shrimp for a different protein option.
  • Adjust the sriracha in the dressing according to your preferred spice level.
  • The noodles should not be over-soaked to avoid mushy texture.
  • This bowl can be prepared ahead by keeping ingredients separate and assembling before serving.
  • Use low sodium soy sauce to reduce salt intake.

Find it online: https://cheftinaskitchen.com/spring-roll-bowl-with-peanut-dressing-and-grilled-chicken-recipe/