Spring roll in a bowl. Fun to say, even more fun to eat. Complex flavor that you can customize. All the pretty colors— because you eat with your eyes first! This is on top of my list of keto lunch ideas, and it keeps so well.
Equally fun to say/eat is my egg roll in a bowl, keto pad thai, and keto spring rolls.
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Stop, Chop, and Don’t Roll
My favorite girl’s night is spring roll night. We always STOP what we’re doing (pour a glass of wine…) CHOP all the ingredients, set them out like a taco bar, and then ROLL spring rolls…while we talk about all of the things.
And as much as I love girl’s night, I REALLY love spring rolls. And am always looking for excuses to eat them.
But the truth is, they don’t store well. So after many of these spring roll nights, I started making this deconstructed spring roll salad with the leftovers. It’s easy to prep in advance so it comes together even quicker than your average spring roll.
This is my favorite version of a spring roll, so if you don’t have (or just aren’t fond of) an ingredient, don’t worry about it! Make your spring roll bowl your way. There’s so much variety of flavor in these ingredients, it’ll always turn out delicious.
What to Expect From This Spring Roll in a Bowl Recipe
Turn this meal into quick and easy paleo, vegetarian, vegan, or keto dinners and lunches with a few simple swaps. It’s easy to customize for all! Plus:
- Quick + easy
- Great meal prep
- Non-soggy, dress ahead salad
- Peanut sauce PERFECTED
Ingredient Notes, Options + Swaps
- The noodles. You have OPTIONS here. Rice noodles are most traditional for any and all fresh spring rolls. I always use shirataki noodles instead to keep the carbs down. Veggie noodles work as well–cucumbers, radishes and/or carrots are great here. You can also skip the noodles and add in more lettuce for a spring roll salad.
- The veggies. The keto vegetables below are our favorites, but you can add, leave out, or swap to your liking.
- The protein. Obviously, the shrimp spring roll is most common. However, I love using chicken. Use whatever you prefer here–pork spring roll in a bowl, scallops, even beef will work. You can also skip meat all together for a vegan spring roll bowl.
- The peanut sauce. Is perfect? Yup! I suggest making the sauce per the recipe below, then tasting and adjusting it to your liking. It’s super easy to stir in a bit more of this and that.
👉Paleo Spring Roll Bowls
For a paleo version of this recipe, you’ll want to swap peanut butter for almond butter, and soy sauce for liquid aminos. Opt for paleo friendly noodles or spiralized veggies for a veggie spring roll bowl.
👉Are Spring Rolls High in Carbs?
Traditional spring rolls are made with rice papper wraps and rice noodles. Plus, peanut sauce typically contains brown sugar or honey. So yes, traditional springs rolls have about 18g of carbs per roll. To keep the carbs down, I use shirataki noodles, and sub sugar/honey for erythritol (my favorite of the keto sweeteners).
Psst–for a low carb version of traditional spring rolls, you can use collard green or cabbage wraps instead of rice paper!
More Asian Inspired Healthy Recipes
Spring Roll in a Bowl
Print Recipe Pin RecipeIngredients
- 1 Lb Cooked + shredded Chicken Breast or cooked shrimp (quick cook guide: note 1 + 2)
- 8 ounces shirataki noodles spaghetti style
- 1 tablespoon toasted sesame oil
- 4 cloves garlic
- 1 teaspoon Kosher Salt
- 3 cups red cabbage very thinly sliced (note 3)
- 1 red bell pepper deseeded + thinly sliced (note 3)
- 2 carrots peeled thinly sliced (note 3)
- 1/2 cucumber thinly sliced (note 3)
- 1 jalapeño ribs and seeds removed, thinly sliced
- ¼ cup green onions thinly sliced
- 1 bunch fresh cilantro chopped
- ¼ cup fresh mint chopped
Peanut Sauce
- 1/2 cup Keto Peanut Butter creamy + softened (note 4)
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1/4 cup lime juice
- 1/4 cup water
- 1 1/2 tablespoons toasted sesame oil
- 3 tablespoons Granular Swerve or Lakanto
- 4 cloves garlic minced
- 2 teaspoons ginger grated
Toppings:
- 1/2 cup Peanuts chopped
Instructions
- Make the noodles. Thoroughly rinse the shirataki noodles (8 ounces) and drain well. Add sesame oil (1 tablespoon) to a large pan over medium. Once shimmering, add the garlic (4 cloves) and cook until fragrant. Add the shirataki noodles and toss to coat in the garlic/oil. Dry fry like this for 5 minutes (note 6). Set cooked noodles aside.
- Make the sauce by combining all sauce ingredients in a small bowl. Set aside. (If the sauce looks clumpy, simply toss in the microwave for 30 seconds, until it softens enough to combine). Taste the sauce and adjust to your liking.
- Assemble. Once the noodles have cooled completed, toss all salad ingredients together in a bowl. Cover with peanut sauce and toss to coat using tongs. Divide into 6 bowls, and top each with chopped peanuts (1/2 cup). Enjoy!
Fans Also Made These Healthy Recipes:
Lindsey's Tips
- Quick shredded chicken: place chicken breast in a pot and cover with 1" of water. Bring water to a boil, then reduce to a simmer and cover with a lid. Cook like this for about 10-14 minutes--you'll know your chicken is done once the internal temp reaches 165 F.
- Quick boiled shrimp: Bring a small pot of water to a rolling boil. Add peeled + deveined shrimp and boil until pink, about 2-3 minutes.
- Cutting the veggies: I julienne all the veggies to get consistently thin slices.
- Peanut Butter: Read labels carefully before purchasing as many products contain added sugars.
- Dry frying the noodles helps to remove their moisture which improves the texture of shirataki noodles. This is only necessary if your use shirataki noodles.
- Nutritional information is based on 1 bowl if you divide these ingredients into 6 bowls. It uses shirataki noodles and Swerve as the sweetener.
