Rice Paper Roll Bowl (Printer-friendly)

A colorful bowl featuring softened rice paper, fresh vegetables, protein, and a rich peanut sauce for a balanced meal.

# What You'll Need:

→ Rice Paper & Base

01 - 8 sheets rice paper
02 - 2 cups cooked jasmine rice or vermicelli noodles, optional

→ Protein

03 - 14 oz grilled chicken breast, sliced, or 14 oz firm tofu pressed and cubed, or 14 oz cooked shrimp peeled and deveined

→ Vegetables

04 - 1 large carrot, julienned
05 - 1 cucumber, deseeded and julienned
06 - 1 red bell pepper, thinly sliced
07 - 1 cup shredded red cabbage
08 - 2 cups mixed salad greens
09 - 0.5 cup fresh mint leaves
10 - 0.5 cup fresh cilantro leaves

→ Peanut Sauce

11 - 0.33 cup creamy peanut butter
12 - 2 tablespoons soy sauce or tamari for gluten-free
13 - 1 tablespoon hoisin sauce
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon fresh lime juice
16 - 1 to 2 teaspoons sriracha, optional to taste
17 - 2 to 4 tablespoons warm water for thinning

→ Toppings

18 - 0.25 cup roasted peanuts, chopped
19 - 2 tablespoons fried shallots, optional
20 - Lime wedges for serving

# How-To Steps:

01 - Fill a large shallow dish with warm water. Submerge each rice paper sheet for 5 to 10 seconds until just softened, then place on a clean towel. Stack 2 to 3 sheets at a time and cut into rough strips or squares. Set aside.
02 - Grill, pan-fry, or bake your chosen protein until cooked through. Slice or cube as appropriate and set aside.
03 - Wash, peel, and slice all vegetables as indicated. Arrange in separate bowls for easy assembly.
04 - In a medium bowl, whisk together peanut butter, soy sauce, hoisin, rice vinegar, lime juice, and sriracha. Gradually add warm water until the sauce is smooth and pourable. Adjust consistency and seasoning to taste.
05 - Divide the cooked rice or noodles, if using, among four serving bowls. Top with rice paper pieces, vegetables, salad greens, fresh herbs, and your chosen protein.
06 - Drizzle generously with peanut sauce. Sprinkle with chopped peanuts and fried shallots if desired. Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • Everything tastes like spring rolls but you eat it with a spoon, which honestly feels like cheating in the best way.
  • It comes together in thirty minutes flat, and half of that is just chopping things you'd probably eat anyway.
  • You can swap proteins without changing anything else, so it works whether you're feeding vegetarians or your meat-loving neighbor.
02 -
  • If you soak the rice paper for more than fifteen seconds, it becomes impossible to work with and will tear apart in your hands; the five to ten second window is real and worth respecting.
  • The peanut sauce should be whisked thoroughly or it'll taste gritty and separated; don't rush this step or your whole bowl suffers.
  • Assemble the bowls right before serving or the rice paper will absorb moisture from the vegetables and lose that satisfying crunch that makes this different from regular spring rolls.
03 -
  • Warm your bowls slightly before serving if you have time; it keeps the rice warmer longer and the whole experience feels a little more intentional.
  • If you can't find fried shallots at your regular grocery store, they're in the Asian aisle of most supermarkets and worth the small hunt because they're honestly the difference between good and unforgettable.
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