Shrimp Spring Roll Bowls – this delicious recipe for the most amazing shrimp spring roll bowls is going to be the new hit of the summer! It is packed with flavor and topped will ALL the fresh veggies and herbs. Everyone is going to love them!

This light & refreshing Spring Roll Bowl is going to be your new favorite recipe this spring/summer! If you love shrimp spring rolls, you are definitely going to love this deconstructed option that is full of so many colorful veggies!

The Best Shrimp Spring Roll Bowl

Fresh shrimp spring rolls are one of our all-time favorite foods! They are packed with so many fresh vegetables, rice noodles, perfectly cooked shrimp, and served with the most delicious spring roll sauce. We love them so much that sometimes it is hard to be patient while making them into rolls. So we thought… why not just make it in to a bowl!? Best. idea. ever! This easy recipe is basically just taking all the spring roll fillings and tossing them in a bowl with a generous drizzle of that magical spring roll sauce!

What You Will Need

  • spring roll dipping sauce – we absolutely love this flavor-packed homemade spring roll sauce noted in the recipe card below, but you could also use a peanut sauce!
  • jumbo shrimp – option to leave tails on or off, just make sure they are fully thawed before cooking.
  • avocado oil – perfect for coating the shrimp to cook on the stovetop, grill, or smoker.
  • kosher salt & ground black pepper – simple seasonings that are always a must!
  • vermicelli noodles – these are our favorite rice noodles to use, but any that you find at the grocery store should work.
  • avocado, English cucumbers, butter lettuce, & carrots – the classic fresh vegetables that we love to include in spring rolls.
  • fresh mint leaves & fresh cilantro – fresh herbs that bring so much flavor!
  • optional add-ins – bean sprouts, chopped purple cabbage, sliced red bell pepper
  • optional toppings – peanuts or sesame seeds

How To Make Shrimp Spring Roll Bowls

The first steps to making these amazing bowls, are to place all of the dipping sauce ingredients in a small saucepan and simmer for about 15 minutes or until it reaches your desired consistency.

While the sauce is simmering, you can prepare the shrimp to cook. Start by patting the thawed shrimp dry with a clean paper towel, place the shrimp on skewers, brush with oil, and season with salt and pepper. Place these shrimp skewers on the hot grill grates over direct heat for 2 minutes, flip, and continue cooking for another 2 minutes.

Now it is time to prep the rest of the spring roll bowl ingredients. Simply cook the vermicelli noodles according to the package directions.

And prep the rest of the fresh ingredients.

Finally, assemble that delicious bowl any way you want! All of these ingredients can also be meal prepped and stored in separate airtight containers in the fridge for making quick and easy lunches all week long!

How To Serve Shrimp Spring Roll Bowls

This simple spring roll bowls can be served or topped so many different ways. First, make sure you pour on that spring roll sauce! Then sprinkle on some crushed peanuts or sesame seeds for some added crunch. We also like to make sure we have some lime wedges to squeeze over the top for that fresh lime juice!

Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!


Shrimp Spring Roll Bowl is a light, refreshing meal that is packed with flavor! Use grilled shrimp or pan-fried and top with sauce!


Dipping Sauce:

  • 1/2 cup water
  • 1/4 cup rice vinegar
  • 1/4 cup white vinegar
  • 1/4 cup granulated sugar*
  • 1 1/2 teaspoon chili garlic sauce
  • 1/4 teaspoon fish sauce
  • 14 garlic cloves, smashed

Grilled Shrimp:

  • 1 lb jumbo shrimp, deveined and shelled (ensure thawed if previously frozen)
  • 1 tablespoon avocado oil (or extra virgin olive oil)
  • 2 teaspoon kosher salt
  • 1 teaspoon ground black pepper


  • 4 cups cooked vermicelli noodles (thin rice noodles)
  • 2 avocados, sliced
  • 23 cups English cucumber, sliced
  • 12 pieces butter lettuce
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 cup carrots, julienned
  • other optional add-ins: bean sprouts, chopped purple cabbage, sliced red bell pepper
  • toppings: crushed peanuts, sesame seeds


Spring Roll Sauce:

  1. Combine Sauce Ingredients in saucepan. Bring to simmer and reduce for approx. 15 min or until you have consistency you desire.
  2. Remove from heat (it will continue to thicken as it cools) and set aside.

Grilled Shrimp:

  1. Pat shrimp dry with a clean paper towel and sprinkle with kosher salt and pepper and toss in a little oil.
  2. Taking a metal skewer, pierce the shrimp through the tail and then again through the thickest part and slide all the way to the bottom. Continue until all the shrimp are used.
  3. Place over direct heat and close lid. Let cook 2 minutes.
  4. Flip and close lid again. Let cook for an additional 1-2 minutes. Shrimp is done cooking when the meat is no longer translucent. Remove from grill and let rest 5 minutes.

Assemble Bowls:

  1. Divide rice noodles, shrimp, avocado, cucumber, lettuce, mint leaves, cilantro and carrots between 4 bowls (add bean sprouts, purple cabbage and bell pepper slices too, if you want).
  2. Top with some crushed peanuts and sesame seeds.
  3. Serve with Spring Roll Sauce and use as much or a little as you want. Enjoy!


  • Granulated Sugar: feel free to use a coconut sugar or organic cane sugar here.
  • Shrimp: you can pan-fry the shrimp instead of grilling it OR you can even smoke it (we also have an awesome shrimp marinade if you are interested)!
  • Leaving tails on: it is totally up to you if you want to leave the tail ends on or not – the recipe will work the same either way.
  • Skewers: you can use metal or wooden skewers, but if you are using wooden skewers be sure to soak them for 30 minutes before using to reduce charring.
  • Fresh or Frozen Shrimp: flavor will be best when you can buy fresh shrimp the day you plan on cooking them, but frozen will definitely work just fine!