This Shrimp Spring Roll In a Bowl is everything you love about fresh, crunchy spring rolls — but way easier to make.Packed with cooked shrimp, tender vermicelli noodles, butter lettuce, crunchy carrots and creamy avocado this bowl is a perfect quick lunch or light dinner.Serve the creamy peanut-coconut sauce on the side so everyone can add just the right amount of flavor! Why You’ll Love This Shrimp Spring Roll Bowl Inspired by traditional Vietnamese spring rolls, this bowl version has all those fresh, bright flavors you love—without the fuss of wrapping everything up.

It’s perfect for busy days when you want something light but still packed with tasty veggies, shrimp, and that creamy peanut sauce.My kids and I can’t get enough of these bowls—they’re quick to make and always a hit at the table.If you like this, you should also check out my Shrimp Avocado Salad with Corn and Lime for another fresh and easy dinner idea everyone will enjoy! Tips for Spring Roll in a Bowl After making these many times, I’ve learned a few things that might help.

Cook vermicelli noodles just right — Follow package instructions closely and rinse noodles in cold water immediately after cooking to stop the cooking process and keep them from getting mushy.Cook shrimp properly — Whether boiling, steaming, or sautéing, shrimp cook quickly — usually 2-3 minutes.  I love pan frying our shrimp with a sprinkle of salt and pepper.Overcooking makes the

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