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Simple Peanut Chicken Spring Roll Bowls with extra peanut dressing. This loaded spring vegetable-filled salad bowl is a mix of greens, carrots, cucumbers, rice noodles, and chicken. Add some heat with our favorite spicy peanut dressing. Essentially, it’s a spring roll made easier for busy weeknights!
It’s not a secret that the thing I’m most thankful for in life is my family. Of course, for all the obvious reasons, but also for the inspiration they provide me every day. The fact that my family is so large means that even on my least creative days, someone is always there to inspire a new recipe. Always. It could be a brother, mom, dad, cousin, aunt, or uncle, but the family is always there for me and the ideas are endless.
A couple of weeks ago my cousin Matt and his wife, Caroline, sent me videos of the spring rolls they were making for dinner. The rolls looked “bangin” as my cousin Abby would say. But the rolling process wasn’t going so well for them. And let’s be honest, we all know that the rolling process can take some time.
Regardless, I wanted to make spring rolls the second I saw their videos.
I wanted to make spring rolls…but I didn’t want to put in all the effort. I’ve been very into my bowl-style recipes lately, so I decided to make a spring roll salad. Every element of spring packed into a bowl and served with extra dressing.
Details
If you have everything precooked this is one of my easier, quicker recipes. It calls for already cooked shredded chicken and rice noodles.
If you don’t have shredded chicken on hand, not a big deal. I’ll often roast up chicken breasts with tamari, honey, and sesame oil until they’re cooked, then shred the chicken. This gives you a little more flavor on the chicken itself.
For the noodles, vermicelli rice noodles work best. They take just minutes to cook in boiling water and work wonderfully with the mix of freshly chopped ingredients in this salad bowl.
All the chopped veggies get tossed up in a bowl with fresh diced mango (don’t skip!) and the peanut dressing.
For the dressing, it’s peanut butter (I use natural, no added sugars or oils), tamari, sesame oil (use toasted sesame oil for the very best flavor), vinegar, chili sauce, honey, and lime. You could mix this all in a bowl, but I think it’s easier and quicker to just throw everything into the food processor and blend until smooth.
Assemble
There’s nothing fancy to this. The salad goes into bowls, then I add the noodles and chicken and finish with avocado. I then add lots of extra dressing over top.
Here’s my little tip, I like to cut the noodles up into the bowls using scissors. You might think that’s odd, but trust me, it works so well. And if you have kids, they’ll think it’s pretty cool.
The noodles, the salad, and then most importantly, the dressing. Together they create that “something special” combination that makes this fresh spring recipe so good.
The dressing is spicy, tangy, and very peanutty – so all of my favorite things. Honestly, it’s addicting and can be used in many other recipes. The added bonus is that everything in this salad bowl keeps really well. It’s great for meal prep and leftover lunch the following day.
Looking for other fresh recipes? Here are my favorites:
Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce
Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette
Weeknight Peanut Chicken with Spicy Lime Mango
Lastly, if you make these Peanut Chicken Spring Roll Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Peanut Chicken Spring Roll Bowl
Servings: 6
Calories Per Serving: 435 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 4 cups shredded romaine or cabbage
- 4 carrots, shredded
- 4 green onions, chopped
- 1/2 cup fresh cilantro or Thai basil, chopped
- 1/2 cup diced mango
- 2 Persian cucumbers, thinly sliced
- 1/3 cup pickled jalapeños, chopped
- 1/3 cup peanuts, chopped
- 4 ounces vermicelli rice noodles, cooked
- 1-2 cups cooked shredded chicken
- 1 avocado, chopped
Peanut dressing
- 1/2 cup creamy peanut butter
- 1/3 cup tamari or soy sauce
- 1/4 cup toasted sesame oil
- 1/4 cup rice vinegar
- 2-3 tablespoons chili sauce (sambal oelek)
- 2 tablespoons honey
- 3 tablespoons lime juice
- 1 tablespoon fresh grated ginger
Instructions
- 1. In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapeños, and peanuts. 2. To make the dressing. Combine all ingredients in a food processor and blend until smooth. Add water, as needed to thin. 3. Pour 1/2 the dressing over the salad and toss to combine. Divide the salad between bowls. Top each with noodles, chicken, and avocado. Drizzle over more dressing. Tip: I take scissors and cut the noodles up, then toss everything together with the dressing. Then eat (:
This post was originally published on April 11, 2022
Absolutely delicious! Huge hit! Used evoo with a splash of sesame oil, since sesame oil is overpowering to me. I could drink that dressing! ?
Hey Denise,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan
I’m so excited to try this! I have all of the ingredients except for the sambal oelek. I only have chili garlic sauce. Should I try it in the peanut sauce or just omit this time and get it for the next time? I know there will be a next time-my kids LOVE spring rolls but they pick them apart. This saves them a step. 🙂
Hey Heather,
I think the chili garlic sauce would also work well for you! Let me know if you give the recipe a try, I hope you love it! xx
Delicious and fun-to-eat recipe! My whole family enjoyed it. I had some broccoli-carrot slaw, so used that instead of shredded cabbage. Deconstructed Spring Roll for dinner.
Another winner, Tieghan! You just keep coming up with terrific ideas! Thanks again!
Hey Renee,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan
So I made this tonight and my husband and my son loved it. My so e goes “I don’t know who made this ( my daughter also cooks meals) is the “shit”! In other words super good. This a little bit of crunch, some soft and some salty and some sweet.
My daughter laughed and said “ it’s a party in your mouth!?
Hey Paulette,
LOL thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
Really liked this one! I used ramen noodles. Also shook the dressing in a jar and that emulsified it. Another hack: use frozen mango! I just pulled it out an hour or two before preparing.
Hey Kate,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
It seriously taste like a spring roll and you know, spring rolls, there is never enough to go around.. well, this bowl solves that problem. You can have an endless springroll if you so desire! And, peanut sauce is AMAZING!! So glad it makes a lot as going to use it for other dishes. Lucky to have any left, as family was pouring it from the jar !
SO good!
Hey Catherine,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! Thanks so much for your kind message:) xTieghan
Recipe perfection! Huge hit with my family and easily customizable for the kids palate. Will make again and again. Loving your new cookbook as well. Hated that I missed you when you were in Atlanta but the beach was calling for spring break. Take care!
Hey Ashley,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! Lol I totally understand, the beach sounds amazing!! xTieghan
LOVE, LOVE, LOVE! The peanut dressing is the best recipe I’ve run across. I swapped chicken for baked tofu and left out the mango & cucumbers and it was still divine! My husband and I are already planning our next round with shrimp! Thank you for the tasty & easy week night recipe!
Hi Karri,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
Delicious! Another hit. Quick question, I have a lot of peanut sauce left over. Can I freeze it?
Thanks!
Hey Nancy,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! Sure, you could definitely freeze the peanut sauce. xTieghan
Good afternoon!
Another successful lunch brought to you by half baked harvest! I substituted almond butter for peanut butter and cashews for peanuts. Also didn’t have any cilantro or fresh mango in the fridge but even without, this was so satisfying! Looking forward to trying this when I have everything I need for this!
Great job Teigan! Looking forward to more of these bowl type recipes! I’ve made all your recent ones this week! ?
Hey Gina,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! Thanks for your kind message and sharing your feedback. xTieghan
Hi Tieghan!
How do you think this would work as a spring roll rather than a bowl? I’d use cabbage instead of romaine and omit the noodles.
Donna
Hey Donna,
Sure, you could totally do that!! Please let me know if you give the recipe a try, I hope you love it! xx
This is a great sounding recipe and GLUTEN FREE. My son lived in Asia, travelling, for close to a year, and he loves the flavours. He doesn’t tolerate the spiciness anymore, although he loved it, but this bowl will definitely cheer him up!
Thanks so much Jane! I hope you both love the recipe! xx
Any suggestions for substitutions for sesame oil if my husband is allergic?
It’s not exactly the same flavor but my son has a sesame allergy and I use peanut oil
Hi Hannah,
You could do peanut oil, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xx
On my list! I love both vegetable spring rolls and satay chicken, so this sounds like a winner! Xx
Thanks so much Kelly-Jane! I hope you love the recipe:)
Looks delicious!! Chicken and peanuts stay perfectly together!!
Miki x
https://www.littletasteofbeauty.com/
Thanks so much, I hope you love the recipe!!
Looks absolutely delicious!! I’m going to use vegan “chicken” or tofu and will swap the honey with agave.
Thanks for making something that’s easily made vegan. ☺️
Thanks so much Diana!! I hope you love the recipe!!