A Spicy Perspective

Vietnamese Fresh Spring Roll Bowls

Vietnamese Fresh Spring Roll Bowls Recipe: All the flavors of traditional Gỏi Cuốn Vietnamese Cold Rolls in a fast and fresh bowl! Gluten Free, Dairy Free, and delish!!

Vietnamese Fresh Spring Roll Bowls Recipe #ASpicyPerspective #shrimp #glutenfree #rice #vietnamese
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Gỏi Cuốn Recipe

You know those rolls…

The spring rolls that aren’t deep-fried? With fresh mint leaves and rice noodles inside a cellophane-like wrapper? The cold ones, with shrimp and pork, you find at most Vietnamese restaurants?

Although they are often called Cold Rolls or Imperial Rolls (even Umperial Rolls) at most restaurants the official Vietnamese name is Gỏi Cuốn.

Every time we visit our favorite local Vietnamese restaurant we have to order these rolls with an extra-large side of peanut sauce. Cold Rolls are the perfect appetizer to get you in the mood for more Vietnamese goodness.

Yet, have you ever tried to make them at home?

They are kind of tricky to roll… The rice paper skins are super stretchy and don’t always want to stick together unless they are dry and tacky.

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Vietnamese Spring Rolls in a Bowl

That’s why I sometimes like to omit the rice wrappers and dump all the fillings in a bowl with a tangy silky Vietnamese-inspired dressing.

This simplified Vietnamese noodle bowl is so quick to make. Plus, it tastes ultra fresh with roasted pink shrimp, mint, cilantro, and cucumbers in the mix.

Admittedly, I skipped the traditional slice pork found in Gỏi Cuốn, because it slows down the cook time on this recipe… However, feel free to add it in if you have leftover pork chops from an earlier meal.

Our Vietnamese Fresh Spring Roll Bowls are meant for nights you are in a hurry to put a fresh dinner on the table!

Nuoc Cham Dressing

Instead of heavy peanut sauce, our easy Vietnamese Spring Roll Bowls are kissed with a traditional Vietnamese sauce called Nuoc Cham.

This sauce is usually made with rice vinegar or fresh lime juice.

However, as a nod to the peanut sauce, we’ve added a tablespoon or two of peanut butter to thicken the Nuoc Cham.

This provides the best of both worlds… The flavor of peanut sauce with a lighter perkier appeal!

How To Make Vietnamese Fresh Spring Roll Bowls

  1. Roast the Shrimp. Roast large shrimp on high heat until they are pink and juicy. Make sure the shrimp are still in the shape of a C. If they close up like Os, they are overcooked.
  2. Puree the Dressing. In the blender, dump the dressing ingredients and puree.
  3. Boil The Noodles. Check the package instructions. They should cook between 6-9 minutes.
  4. Chop. Prep all the fresh produce.
  5. Toss. Place all the components in a salad bowl and toss to coat in dressing.

Get the Full (Printable) Gỏi Cuốn Noodles Bowls Recipe Below!

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Vietnamese Cold Roll Noodle Recipe FAQ

Are These Vietnamese Noodle Bowls A Good Meal Prep Recipe?

Yes! Toss the noodles in the dressing. Then place all the fresh ingredients on top while packing your meal prep containers.

Do I Have To Make Simple Syrup?

You can buy simple syrup at most grocery stores (in the cocktail mixer section) or you can mix equal parts water and honey, for a quick no-cook version.

Are These Vietnamese Spring Roll Bowls Gluten-Free?

Yes! As long as the fish sauce you buy is gluten-free, the entire recipe is as well.

Can I Leave Off The Shrimp?

Sure! You can leave off the shrimp, add in sliced pork, or add any other protein you like! These bowls are great with or without meat.

Are These Gỏi Cuốn Noodle Bowls Low Carb?

No. Because the base of the recipe is rice noodles, there are definitely carbs. You can swap the rice noodles or raw zucchini noodles and lessen the amount of simple syrup. That way, this recipe will be much lower in carbs.

Vietnamese Cold Spring Roll Bowls Recipe #ASpicyPerspective #shrimp #glutenfree #rice #vietnamese

More Asian Noodle Recipes

Vietnamese Spring Roll Bowls Recipe #ASpicyPerspective #shrimp #glutenfree #rice #vietnamese

Vietnamese Fresh Spring Roll Bowls

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Vietnamese Fresh Spring Roll Bowls Recipe: All the flavors of traditional Gỏi Cuốn Vietnamese Cold Rolls in a fast and fresh bowl! Gluten Free, Dairy Free and delish!!
Servings: 6

Ingredients

For the Roasted Shrimp:

  • 24 ounce raw jumbo shrimp, peeled and deveined
  • 2 teaspoons sesame oil
  • Salt and pepper

For the Vietnamese Noodle Bowls:

For the Vietnamese Dressing:

  • 7 ounce rice noodles, thin or thick
  • 1 large english cucumber, sliced
  • 1/2 cup fresh chopped mint leaves
  • 1/2 cup Fresh cilantro leaves
  • 1/2 cup roasted peanuts

Instructions

  • Preheat the oven to 400 degrees F. Set a large pot of salted water on the stovetop and bring to a boil. 
  • On a large rimmed baking sheet, add the shrimp and sesame oil. Toss to coat the shrimp in the oil. Then spread them out in a single layer and sprinkle generously with salt and pepper. 
  • Roast the shrimp in the oven for 5-10 minutes, or until they are pink and firm, but not overcooked. They should still be in the shape of Cs… If they look like Os they are overcooked. Allow the shrimp to cool.
  • Meanwhile, make the dressing. In a blender, add the lime juice, simple syrup, fish sauce, peanut butter, and garlic. Puree until smooth, then stir in the crushed red pepper.
  • Once the water is boiling, add the rice noodles and cook according to package instructions. Drain and place in a salad bowl.
  • Chop the cucumbers, mint, and cilantro. Then add to the salad bowl. Add the roasted peanuts and dressing and toss to coat. 
  • To serve: Place the noodle salad in serving bowls and top with roasted shrimp.

Notes

How To Make Simple Syrup:
Place equal parts of water and sugar in a microwave-safe bowl. Microwave for 1-2 minutes, until the sugar dissolves. Cool before using.
 
 

Nutrition

Serving: 1bowl, Calories: 414kcal, Carbohydrates: 47g, Protein: 30g, Fat: 11g, Saturated Fat: 1g, Cholesterol: 285mg, Sodium: 1741mg, Potassium: 374mg, Fiber: 2g, Sugar: 15g, Vitamin A: 330IU, Vitamin C: 12mg, Calcium: 210mg, Iron: 4.1mg
Course: Main Course, Pasta
Cuisine: Vietnamese
Author: Sommer Collier

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