Featured Review
4.9 from 13 reviews

I found this recipe yesterday when I was looking for dinner inspiration. It was exactly what I needed. Super easy, fresh and made phenomenal leftovers for lunch today. I made chicken for the kiddo and shrimp for myself. I don’t regret a thing and have already sent the recipe to 3 friends encouraging them to make it.

Doreen
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All the Refreshing, Crunchy Goodness of a Spring Roll…In a Bowl (No Rolling! 🙅🏻‍♀️)

On a sweltering summer night, when the heat just won’t break and the thought of turning on the stove is unbearable, the only thing I crave is something cold, crisp, and colorful—like the layers you’d find in a spring roll.

But wrapping each one by hand when it’s too hot to think straight? Not happening. 

So I took all my favorite elements of a classic spring roll and piled them into a low-fuss dinner bowl. The tender rice noodles, crunchy veggies, mountain of fresh herbs, and juicy lemongrass chicken layer into a refreshing, recharge-your-palate meal with little to no cooking.

A vibrant salad bowl with grilled chicken slices, rice noodles, shredded carrots, cucumber, greens, fresh herbs, chopped peanuts, and a creamy peanut dressing. this Recipe for Later!
No rolling, no stovetop, no fuss—just a bold, fresh spring roll bowl you can whip up fast, even when it’s too warm to function.

The secret to the bowl’s Vietnamese-inspired flavor is my reader-favorite, 10-minute Lemongrass Marinade. Made with pantry staples like fish sauce, brown sugar, ginger, and fresh lemongrass, it’s bright and punchy, and plays double duty in this recipe: you’ll use half for marinating the chicken and the rest as a nuoc cham-style sauce to drizzle over everything.

Once the lemongrass chicken hits the grill, you’re DONE with the cooking. All that’s left is a little chopping and letting the rice noodles soak in warm water. Easy!

It’s a low-effort dinner you’ll actually look forward to making on even the steamiest nights. You’ll be making these on repeat all summer.

Fresh ingredients for a Vietnamese-inspired dish on a countertop: marinated chicken, lettuce, rice noodles, herbs, lime, sliced vegetables (carrot, cucumber, bell pepper), peanuts, sauces, and a chef’s knife on a wooden board.
Grab all your favorite spring roll ingredients, minus the wrappers! Raw carrots, bell peppers, cucumbers, and lettuce, plus plenty of fresh mint, cilantro, and Thai basil, are the key for a refreshing bite.

I use instant rice vermicelli noodles to keep prep super simple. No need to boil a pot on the stovetop—the noodles can simply soak in a bowl of hot water from the kettle until tender. I love MAMA Instant Rice Vermicelli—they’re a big win on a warm night!

Summer Bowl Necessities

Start With Flavor-Packed Lemongrass Marinade

My citrusy, umami-packed Vietnamese-Style Lemongrass Marinade is an underrated PWWB gem and a team favorite! It’s boldly flavored with a touch of sweetness that caramelizes beautifully on the grill.

A hand whisks a mixture of chopped onions and dark sauce in a glass bowl on a green countertop, surrounded by fresh ginger, lime, and sauce bottles.
Whisk up the marinade in one bowl, set half aside for serving, then toss the remaining half with the chicken thighs. A quick 20-minute soak while your grill preheats is plenty!
Grilled chicken thighs with dark char marks arranged on a metal baking sheet, with juices pooling around the pieces on a green and white marbled countertop.
Grill the lemongrass chicken over direct heat for 4-5 minutes per side, until juicy with crispy, caramelized edges and a smoky-sweet flavor in every bite.

I usually reach for chicken because it’s a weeknight staple in my fridge, but you can also make these spring roll bowls with shrimp or steak. Want to keep it even cooler? Toss leftover rotisserie chicken in the marinade for a no-cook shortcut!

Assembling Your Chicken Spring Roll Bowl

The fun part is bringing it all together—and it only takes a few minutes. Don’t worry too much about being neat! This bowl is meant to be fast and messy in the best way.

A bowl of rice noodles with sliced lettuce, cucumber, carrots, and yellow bell peppers, surrounded by bowls of grilled chicken, chopped herbs, peanuts, peanut sauce, and sliced vegetables on a green countertop.
While the chicken grills, soak the rice noodles in hot water until tender and slice the veggies. Use whatever snappy vegetables you have on hand—the more texture, the better.
A bowl of vermicelli noodles topped with grilled chicken, shredded carrots, cucumber, yellow bell pepper, fresh herbs, and chopped peanuts, surrounded by bowls of vegetables, herbs, and sauce on a green countertop.
Then, when the lemongrass chicken comes off the grill, slice and layer it over the cool noodles and veggies.
A bowl filled with grilled sliced chicken, rice noodles, fresh herbs, julienned carrots, red and yellow bell peppers, cucumber, and chopped peanuts, topped with a creamy sauce.
The best part is finishing the spring roll bowl with tons of fresh herbs, peanuts for crunch, and a drizzle of sauce. Use the reserved punchy-umami marinade or try my Mom’s irresistible 10-minute gingery peanut sauce!
A vibrant bowl of grilled chicken sliced over rice noodles, topped with peanut sauce, chopped peanuts, fresh herbs, and assorted vegetables like carrots, cucumber, and greens.
These chicken spring roll bowls hold up SO well in the fridge—assemble them once and eat them for 3-4 days! Just be sure to store the sauce separately so the ingredients don’t get soggy.

I can’t wait for you to try this Grilled Chicken Spring Roll Bowl! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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A bowl of grilled chicken over rice noodles, surrounded by sliced bell peppers, carrots, cucumbers, fresh herbs, crushed peanuts, and a creamy sauce, with lime wedges and a drink on the side.

Grilled Chicken Spring Roll Bowls with Peanut Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 13 reviews
  • Author: Jess Larson
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: serves 4
  • Category: Salads & Bowls, Grilled Chicken Recipes
  • Method: Grilled
  • Cuisine: Vietnamese-inspired; Asian
  • Diet: Gluten Free
Print Recipe

Description

These Grilled Chicken Spring Roll Bowls with Peanut Sauce have everything you love about fresh Vietnamese spring rolls, just deconstructed into bowl form!

Layer juicy lemongrass chicken, crisp veggies, and loads of fresh herbs over a bed of cold rice noodles, then drizzle creamy peanut sauce over top.

It’s a craveable, texture-loaded twist that’s light, refreshing, and easy to prep even on a hot day. You’ll come back to this one all summer long!

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Ingredients

Scale

for the grilled chicken:

  • 2 pounds boneless, skinless chicken thighs (see Recipe Notes)
  • 2 stalks lemongrass, white part only, bruised and roughly chopped (see Recipe Notes)
  • 1 small shallot, finely chopped
  • 1 small knob ginger, finely chopped or grated
  • 3 cloves garlic, finely chopped or grated
  • 3 tablespoons brown sugar
  • 3 tablespoons neutral oil of choice
  • 3 tablespoons low-sodium soy sauce (sub tamari for gluten-free)
  • 1–3 tablespoons fish sauce (adjust to suit your tastes)
  • 1 large, juicy lime, juiced
  • kosher salt and ground black pepper, to season

spring roll bowl assembly:

  • rice vermicelli noodles (I love MAMA Instant Rice Vermicelli)
  • 1 head Romaine lettuce, thinly sliced
  • 1 medium bell pepper, thinly sliced
  • 1 medium carrot, thinly sliced into matchsticks
  • 1 English cucumber, thinly sliced into matchsticks
  • ½ cup finely chopped fresh herbs of choice (e.g. cilantro, mint, Thai basil, etc.)
  • ½ cup roasted peanuts, roughly chopped
  • 1 cup peanut sauce (store-bought or try my 10-Minute Creamy Peanut Sauce)

Instructions

  1. Marinate the chicken: In a medium bowl, combine the lemongrass, shallot, ginger, garlic, brown sugar, oil, soy sauce, fish sauce, and lime juice. Season with a hefty pinch of kosher salt and ground black pepper. Mix to combine well, then reserve ½ of the marinade for serving. Add chicken to the bowl, tossing to coat in the remaining marinade. Set aside or cover and refrigerate for up to 2 days.A hand whisks a brown, chunky marinade in a glass bowl on a green countertop, surrounded by garlic cloves, lime halves, oil, and sauce bottles.
  2. Prep: At dinnertime, prepare the grill for medium-high direct heat grilling, about 450-500 degrees F. Once hot, clean the grates by brushing firmly with a grill brush. (If you do not have access to an outdoor grill, you can also preheat a grill pan over medium heat.) While the grill heats, prep the spring roll bowl ingredients: slice the veggies and prep the rice vermicelli according to package directions; once tender, chill by rinsing well with cold water. Set aside for assembly.Grilled chicken thighs with dark grill marks arranged on a metal baking tray, sitting on a marbled countertop.
  3. Grill the chicken: Place the chicken on the preheated grill, discarding any excess marinade. Grill 4-5 minutes per side, or until cooked through. Transfer to a plate or small baking sheet and rest.A bowl of rice noodles topped with sliced lettuce, cucumber, yellow bell pepper, and carrots, surrounded by bowls of herbs, peanuts, dipping sauce, and grilled chicken.
  4. Assemble the chicken spring roll bowls: Once the chicken is cool enough to handle, thinly slice into strips and build your spring roll bowls as desired—I like to create a bed of rice noodles and lettuce, pile the veggies and chicken over top, then finish it off with lots of herbs, peanuts, and peanut sauce and/or reserved lemongrass marinade. Enjoy!A bowl filled with grilled sliced chicken, rice noodles, shredded carrots, cucumber, fresh herbs, and crushed peanuts, surrounded by bowls of sliced vegetables, herbs, grilled chicken, peanuts, and sauce on a green surface.

Equipment

Notes

Jess’ Tips and Tricks:

  • Chicken shortcut: While I love the smoky-charred flavor the grilled chicken lends to these spring roll bowls, this recipe is also great for using up any leftover shredded chicken or rotisserie chicken that may be hanging out in your refrigerator. Prep the marinade as described in Step 1 and toss half of it with your shredded chicken.
  • Lemongrass: To “bruise” fresh lemongrass, trim the ends and remove the tough outer layers, then gently smash the stalk with the back of your knife or a rolling pin before chopping. You should smell its fresh, citrusy aroma right away! Substitutes: If you can’t find fresh lemongrass, look for tubed grated lemongrass (often sold in the refrigerator section near fresh herbs)—use 2 tablespoons for this recipe. Or substitute with 1 extra tablespoon grated ginger + the juice and zest of 1 lemon.

Meal Prep, Make-Ahead, and Storage:

  • 20-Minute Meal Prep: Nearly all of the active prep work for this recipe comes from preparing the marinade and chopping the veggies. Take care of this in advance—it takes 20-ish minutes—and you can jump straight into cooking during the week:
    • Marinate the chicken according to Step 1 of Recipe Directions.
    • Thinly slice the Romaine lettuce, bell pepper, carrot, and cucumber. Store in separate airtight containers in the refrigerator for up to 4-5 days.
  • Make-Ahead and Storage: Once assembled, these spring roll bowls hold up beautifully. Transfer to airtight containers and store in the refrigerator for up to 3-4 days. For best results, store the sauce separately and drizzle just before serving. Enjoy cold, straight from the fridge, or let come to room temp for 10-15 minutes before eating.

Nutrition

  • Serving Size:
  • Calories: 584
  • Sugar: 22.3 g
  • Sodium: 1575.8 mg
  • Fat: 27.8 g
  • Saturated Fat: 4.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 57.5 g
  • Fiber: 7.8 g
  • Protein: 28.6 g
  • Cholesterol: 70 mg

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A large bowl filled with sliced grilled chicken, rice noodles, shredded carrots, bell peppers, cucumber, fresh herbs, and peanuts, all drizzled with a creamy peanut sauce, set on a green marble surface.

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