Spring Roll Bowls are a deliciously mouth-watering recipe great for busy weeknights when you crave Asian flavors, but need them in a hurry. These bowls come together with minimal effort and very little time. They’re also so full of flavor, wonderful textures, and beautiful colors. This recipe is a true feast for the eyes as well as the belly!
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Spring Roll Bowls are some of my favorite bowls ever, and for so many reasons. First of all, they hit all of the flavor notes I crave. They’re a little salty, a touch of tang, and they have an ever so slight hint of sweet from the chili sauce. The ground pork, vegetables and mushrooms, and the noodles are the perfect vehicle for all those things.
This bowl recipe is also a 30 minute meal…if that. All you have to do is brown the meat and throw in the veggies and mushrooms to cook. I use my favorite bagged slaw mix and a pre-chopped umami blend of mushrooms to make the 10 minute prep even easier. Mixing the sauce requires just as long as it takes to measure the few ingredients needed.
Another reason to love this recipe is that it is completely customizable. You can use any type of meat, the veggies you have on hand, and there are multiple options for the base of the bowl (rice or noodles or salad greens would all be amazing). If you like recipes that can help you clean out the fridge, this is just such a recipe. Make these Spring Roll Bowls now, and make them your own!
If you’re a fan of my Thai Beef Salad or my Asian-Inspired Chicken Noodle Soup, then this recipe is for you. You’ll try it once and add it to your weekly rotation asap!
spring roll bowl ingredients
- Ground Pork
- Chinese Five Spice
- Tamari or Soy Sauce
- Green Onion
- Bagged Slaw Mix
- Mushrooms
- Garlic
- Rice Noodles
- Lime
- Toasted Sesame Oil
- Rice Vinegar
- Fish Sauce
- Sweet Chili Sauce
- Kosher Salt and Fresh Ground Pepper
- Cilantro, Cucumber, Jalapeño, Peanuts, Green Onion Tops, for garnish
how to make spring roll bowls
Time needed: 30 minutes
Let’s make Spring Roll Bowls!
- Brown the pork
In a large skillet, on medium-high heat, add the ground pork and begin to brown it along with the Chinese Five Spice, sesame oil, and the Tamari.
- Add the veggies and mushrooms.
Once the pork for the Spring Roll Bowls has cooked just a few minutes, add the whites of the green onions, garlic, slaw mix, and mushrooms. Cook about 5 minutes or until the pork is completely cooked through and the veggies are tender.
- Make the rice noodles.
While the pork and veggies cook, prepare rice noodles according to the package instructions. I boil mine for 4-6 minutes, drain, and rinse.
- Make the sauce.
Grab the sauce ingredients and mix them all together. That’s it. Let it hang out until you’re ready to use it.
- Assemble the Spring Roll Bowls.
There is no wrong way to do this part, but I usually start with a base of rice noodles. Next, I add the meat and veggie mixture. Grab that sauce and drizzle away. Garnish with peanuts, cucumber, cilantro, jalapeño, and green onion tops.
What is fish sauce?
Fish sauce is a truly amazing ingredient. It adds a salty bite that you cannot replicate. Made from fermented anchovies and salt, fish sauce definitely has a strong smell. Don’t sniff the bottle. It won’t end well for you. BUT, please, please, please don’t be afraid to use this wonderful ingredient. Grab a bottle and once you use it and understand the flavor that it lends, you’ll reach for it over and over again!
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frequently asked questions
You could make these Spring Roll Bowls with any protein you like! Ground chicken or turkey would be great. If you have ground beef in the freezer, feel free to use that! Keep it vegetarian by adding more vegetables or even crumbled tofu.
This recipe is the perfect fridge clean out recipe. Use whatever veggies you love and what you have on hand. I can’t think of anything that would be bad!
I think tamari has a richer flavor profile than soy sauce. They are both very salty, but one of the biggest differences is the presence of wheat. Tamari is made without wheat and therefore gluten-free. Soy sauce uses wheat in its fermentation process.
This recipe is gluten free as long as you use tamari instead of soy sauce and you verify the noodles you are using are gluten-free. This recipe is 100 % dairy-free!
Make these bowls your own. If you’re not feeling rice noodles or don’t have any on hand, you can simply swap out for regular long pasta. Other options include rice or cauliflower rice. I personally love a low-carb shirataki noodle or using a base of salad greens to make my bowls. The sky is the limit!
shop kitchen essentials
Spring Roll Bowls With Sweet Chili Sauce
Ingredients
Pork And Vegetables
- 1 lb ground pork
- 2 tbsp tamari or soy sauce
- 1 tsp Chinese Five Spice
- 1 tsp toasted sesame oil
- 2 cloves garlic, minced
- 1 bunch green onion diced, whites and greens separated reserve the green for garnish
- 1 10 oz bag cole slaw or broccoli slaw mix
- 8 oz diced mushrooms I used an umami mix
Sweet Chili Sauce
- ¼ cup sweet chili sauce
- 2 tbsp rice vinegar
- 2 tbsp water
- 1 tbsp toasted sesame oil
- 1 tbsp fish sauce
- juice of 1 lime
Assembly
- 10-14 oz pkg rice noodles
- peanuts, cilantro, cucumber, jalapeño, green onion tops for garnish
Instructions
Pork and Vegetables
- In a large skillet, brown the ground pork on medium-high heat.
- Once the pork begins to brown, add the Chinese Five Spice, sesame oil, and tamari.
- Once the pork for the Spring Roll Bowls has cooked just a few minutes, add the whites of the green onions, garlic, slaw mix, and mushrooms. Cook about 5 minutes or until the pork is completely cooked through and the veggies are tender.
Rice Noodles
- While the pork and veggies cook, prepare rice noodles according to the package instructions. I boil mine for 4-6 minutes, drain, and rinse.
Sweet Chili Sauce
- Grab the sauce ingredients and mix them all together. That's it. Let it hang out until you're ready to use it.
Assemble the Spring Roll Bowls
- There is no wrong way to do this part, but I usually start with a base of rice noodles. Next, I add the meat and veggie mixture. Grab that sauce and drizzle away. Garnish with peanuts, cucumber, cilantro, jalapeño, and green onion tops.
- Enjoy!
Notes
Nutrition
If you guys make these Spring Roll Bowls, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Spring Roll Bowls recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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