These Spring Roll Bowls are packed with savory ground pork, crisp vegetables, and a quick sweet chili sauce for all the fresh, crunchy flavor of your favorite spring rolls—without the rolling. They're an easy, family-friendly dinner that's ready in about 30 minutes!
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If you love the fresh, crunchy flavor of spring rolls without the hassle, these Spring Roll Bowls are exactly the kind of fast dinner that earns a repeat spot in your weeknight rotation. Ground pork cooks quickly, coleslaw mix keeps prep easy, and the sweet chili sauce pulls everything together with just the right balance of sweet and savory.
It's everything you love about spring rolls—savory, crisp, herby, and bright—turned into an easy weeknight bowl that's ready in about 30 minutes.
Why You'll Love These Spring Roll Bowls
- Ground pork cooks fast: Plenty of savory flavor with minimal effort.
- Coleslaw mix saves time: Instant crunch without all the chopping.
- Sweet chili sauce does the heavy lifting: Big flavor with just a handful of ingredients.
- Fresh herbs and lime brighten every bite: They balance the richness and add fresh flavor.
- Easy to customize: Serve over rice or noodles, or swap in chicken, shrimp, or tofu.
What You Need & Why
- Ground pork — cooks quickly and brings rich, savory flavor to the bowl.
- Tamari or soy sauce — adds salty depth to the pork.
- Chinese five spice — the secret seasoning that gives the pork its warm, aromatic flavor.
- Toasted sesame oil — nutty richness for both pork and sauce.
- Garlic & green onions — fresh aromatics that build big flavor fast.
- Coleslaw or broccoli slaw mix — all the crunchy veggies with zero chopping.
- Mushrooms — diced and sautéed for extra umami (any mix works).
- Sweet chili sauce — the sweet-savory base for your quick, vibrant dressing.
- Rice vinegar, lime & fish sauce — tangy, bright, salty hits that balance everything.
- Rice noodles — tender and neutral, perfect for soaking up the sauce.
- Fresh toppings — peanuts, cilantro, cucumber, jalapeño, and green onion tops for crunch, color, and flavor.
The Recipe Rundown
Recipe Rundown
- Brown the pork: Cook the ground pork with Chinese five spice, sesame oil, and tamari, then stir in the garlic, mushrooms, green onions, and coleslaw mix until everything is tender.
- Cook the noodles: While the pork cooks, prepare the rice noodles according to the package directions.
- Mix the sauce: Whisk together the sweet chili sauce ingredients until smooth and well combined.
- Build your bowls: Layer the noodles, pork mixture, and plenty of fresh toppings, then drizzle generously with the sweet chili sauce and serve.
Swaps & Variations
A few simple swaps make these spring roll bowls easy to adjust with whatever protein, vegetables, or base works best for your table.
- Choose your base: Rice noodles are classic, but rice, cauliflower rice, regular noodles, or even salad greens all work well in spring roll bowls.
- Use whatever vegetables you have: Cabbage, carrots, cucumbers, bell peppers, and snap peas all fit naturally here, making this an easy fridge-cleanout dinner.
- Swap the protein: Ground chicken, turkey, or beef work just as well as pork. Cooked shrimp or rotisserie chicken are easy shortcuts too.
- Make it vegetarian: Skip the meat and use tofu or edamame for protein.
- Add heat if you want it: Chili crisp, sriracha, pickled jalapeños, or red pepper flakes all work well here.
Tips For The Best Spring Roll Bowls
A handful of small choices make these spring roll bowls even better, whether you’re serving them fresh or packing them for later.
- Double the sauce: It works for the bowls, dipping, or drizzling over extra veggies.
- Use the fish sauce: It smells stronger than it tastes and adds the savory depth that makes the sauce work.
- Cook the pork hot and fast: That quick caramelization builds better flavor.
- Add fresh toppings last: Cucumbers, herbs, peanuts, and jalapeños stay crispest right before serving.
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Spring Roll Bowls Recipe
Ingredients
Pork And Vegetables
- 1 lb ground pork
- 2 tablespoon tamari or soy sauce
- 1 teaspoon 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 tablespoon rice vinegar
- 2 tablespoon water
- 1 tablespoon toasted sesame oil
- 1 tablespoon 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.
- Add the whites of the green onions, garlic, slaw mix, and mushrooms. Continue cooking 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.
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
Make It A Meal
These spring roll bowls are easy to round out depending on whether you want a light dinner, something crunchy on the side, or a bigger takeout-style spread.
- Start with soup: Egg drop soup keeps dinner simple and fits the fresh, light flavor of the bowls.
- Add something crispy: Air fryer potstickers or Asian chicken wings make it feel like takeout night at home.
- Roasted bok choy works beautifully: Its savory edges pair well with the sweet chili and fresh herbs.
- Swap the sauce: Try my Thai peanut sauce instead of sweet chili for a richer, more satay-style bowl.
- Set out toppings family-style: Cucumbers, peanuts, jalapeños, lime, and herbs let everyone build their own finish.
Storage & Reheating
These spring roll bowls hold up well for leftovers, whether you reheat them or eat them cold the next day.
- Refrigerate: Store in an airtight container for up to 4 days.
- Keep toppings separate: Herbs, cucumbers, and peanuts stay crisp longer on the side, especially for meal prep.
- Reheat gently: Warm the pork and vegetables in the microwave or a skillet, then add fresh toppings.
- Great cold too: These bowls are excellent straight from the fridge for lunch.
- If using noodles: Add a splash of water or extra sauce when reheating to loosen everything up.
You Asked, I Answered
Can I make Spring Roll Bowls ahead of time?
Yes! Cook the pork mixture and prepare the sauce up to 3 days in advance. Store everything separately, then assemble the bowls with freshly cooked noodles and your favorite toppings when you're ready to eat.
What noodles work best for Spring Roll Bowls?
Rice noodles are the classic choice, but ramen, lo mein, soba, or even cooked rice work just as well. Use whatever you enjoy most.
Can I meal prep Spring Roll Bowls?
Yes! Store the pork mixture, noodles, sauce, and toppings separately. Assemble just before serving to keep the vegetables crisp and fresh.
More Easy Asian-Inspired Dinners You'll Love
If you loved these Spring Roll Bowls, here are a few more fresh, flavor-packed dinners to add to your weeknight rotation.
- Thai Peanut Noodles: Creamy peanut sauce, tender noodles, and endless ways to customize every bowl.
- Ground Pork Stir Fry: A quick, veggie-packed skillet dinner loaded with savory flavor and ready in about 30 minutes.
- Korean Beef Bowls: Sweet, savory ground beef served over rice with your favorite fresh toppings.
- Shrimp Coconut Curry: Rich, creamy, and full of bold flavor for an easy weeknight dinner.
- Thai Red Curry Salmon: Tender salmon simmered in a creamy coconut curry sauce for a restaurant-worthy meal at home.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Emilia Anders says
This is our new egg roll bowl favorite. We change up the protein and noodles depending on what we have. Kids love it. Leftovers are super yummy!