By Bring Peanut Chicken Spring Roll Bowl to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Peanut Chicken Spring Roll Bowl captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Peanut Chicken Spring Roll Bowl becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Bowl:
4 cups shredded romaine or cabbage
4 carrots, shredded
4 green onions, chopped
1/2 cup fresh cilantro or Thai basil, chopped
1/2 cup diced mango
2 Persian cucumbers, thinly sliced
1/3 cup pickled jalapeños, chopped
1/3 cup peanuts, chopped
4 ounces vermicelli rice noodles, cooked
1-2 cups cooked shredded chicken
1 avocado, chopped
For the Peanut Dressing:
1/2 cup creamy peanut butter
1/3 cup tamari or soy sauce
1/4 cup toasted sesame oil
1/4 cup rice vinegar
2-3 tablespoons chili sauce (sambal oelek)
2 tablespoons honey
3 tablespoons lime juice
1 tablespoon fresh grated ginger
PREPARATION STEPS
Prepare the Peanut Dressing:
In a bowl, whisk together the creamy peanut butter, tamari or soy sauce, toasted sesame oil, rice vinegar, chili sauce, honey, lime juice, and grated ginger until smooth. Adjust the consistency with a little water if needed.
Assemble the Bowl:
In a large serving bowl or individual bowls, layer the shredded romaine or cabbage, shredded carrots, chopped green onions, fresh cilantro or Thai basil, diced mango, sliced cucumbers, pickled jalapeños, and cooked vermicelli rice noodles.
Add the Chicken and Avocado:
Top the salad with the cooked shredded chicken and chopped avocado.
Drizzle with Dressing:
Drizzle the peanut dressing over the top and sprinkle with chopped peanuts for added crunch.
Serve:
Toss gently to combine and enjoy your refreshing Peanut Chicken Spring Roll Bowl!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
