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Peanut Chicken Spring Roll Bowl Recipe

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4 from 2 reviews

This Peanut Chicken Spring Roll Bowl is a vibrant, fresh, and flavorful dish inspired by the classic Vietnamese spring roll. Packed with shredded chicken, crunchy vegetables, fresh herbs, and a creamy peanut dressing, it combines sweet, tangy, and spicy flavors in every bite. Perfect for a quick, healthy lunch or dinner, this bowl is easy to assemble and sure to satisfy.

Ingredients

Salad 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 Ingredients

  • 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. Prepare the Salad: In a large bowl, combine the shredded romaine or cabbage, shredded carrots, chopped green onions, fresh chopped cilantro or Thai basil, diced mango, thinly sliced Persian cucumbers, chopped pickled jalapeños, and chopped peanuts. Toss lightly to mix all the fresh ingredients evenly.
  2. Make the Peanut Dressing: In a food processor, add the creamy peanut butter, tamari or soy sauce, toasted sesame oil, rice vinegar, sambal oelek chili sauce, honey, fresh lime juice, and freshly grated ginger. Blend until the dressing is smooth. Add a little water as needed to thin the dressing to your desired consistency for easy drizzling.
  3. Assemble the Bowls: Pour half of the peanut dressing over the salad mixture and toss to coat all ingredients thoroughly. Divide the salad evenly between serving bowls. Top each bowl with the cooked vermicelli rice noodles, shredded cooked chicken, and chopped avocado.
  4. Finish and Serve: Drizzle additional peanut dressing over each bowl to taste. Optionally, cut the noodles into smaller pieces with scissors and toss everything together with the remaining dressing for a fully integrated bowl experience. Serve immediately and enjoy the fresh, vibrant flavors.

Notes

  • You can substitute cabbage for romaine if you prefer a crunchier texture.
  • Use cooked shredded rotisserie chicken for convenience and quick preparation.
  • Adjust the amount of chili sauce to control the spiciness according to your preference.
  • For added freshness, you can garnish with extra chopped peanuts or fresh herbs.
  • This recipe is naturally gluten-free if you use tamari instead of soy sauce.

Find it online: https://glowcooks.com/peanut-chicken-spring-roll-bowl-recipe/