A quick and easy twist on the classic spring roll.
I feel weird writing this post because I’m probably sitting on a beach in Miami when you read it. But here I am, typing ahead of time, because life—and blog schedules—move fast. Last weekend I was in my apartment, trying to do a photoshoot of these zucchini noodle spring roll bowls, and I sent a rogue container of craft glitter flying. I didn’t notice it spilled until cleanup day, when my entire carpet sparkled—and so did my puppy. We looked like disco divas. I couldn’t help but laugh.
These spring roll zucchini noodle bowls are a clever twist on classic Vietnamese fresh rolls. You get all the crunchy, tangy goodness without wrestling with rice paper. The coconut milk–peanut sauce clings to the zoodles and shrimp in the most satisfying way, making each bite creamy yet crisp. You get some sweetness from the brown sugar, some heat from the sriracha, some richness from the avocado and peanut butter, and some brightness from the lime. It’s perfectly balanced.
I often meal prep these bowls for busy weeknights. The noodles stay firm, and the shrimp hold their plump texture. They look fancy enough for dinner guests but are simple enough for lunch. Just grab your spiralizer, blend your sauce, and you’re good to go.
Are Spring Roll Zucchini Noodle Bowls Healthy?
This recipe brings together nutrient-packed zucchini, coconut milk, avocado, carrots, and cabbage, so you’ll get a healthy dose of vitamins, minerals, and antioxidants in every bite. Plus, the shrimp is a great source of lean protein, selenium, and iodine. These bowls are also naturally gluten-free and dairy-free. They’re a win in my book when it comes to a recipe that’s healthy enough to eat often.
No Rolls, No Problem
I absolutely love Vietnamese spring rolls, but I admit I have a serious dislike of wrestling with rice paper. I set out to recreate the fresh, vibrant flavors of a roll, just with less work. The idea to swap noodles for zoodles came next, purely to see if it would deliver more crunch factor—and it did.
I then tested and sampled my way through a few different peanut sauces until I settled on this one. It’s a bit creamier than your typical Thai-style version, but it’s easy to whisk together. Now it’s the sauce I reach for any time zucchini noodles are in the equation.
FAQs & Tips
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the sauce separate from the zucchini noodles to avoid sogginess.
Are These Bowls Spicy?
They have a little bit of a kick from the sriracha, but it’s not overpowering. If you prefer something milder, reduce the amount of sriracha or replace it with a few dashes of chili flakes. You could also just omit it entirely. Want more heat? Add fresh jalapeño slices or extra sriracha to taste.
How Do I Prevent Watery Zoodles?
After spiralizing them, sprinkle the zoodles with a little salt and let them sit in a colander for 30 minutes. This draws out water. Lightly squeeze them to remove excess moisture before assembling your bowls.
Serving Suggestions
Though they’re a filling meal all on their own, I sometimes like to enjoy these spring roll zucchini noodle bowls with a side of Cilantro-Lime Cauliflower Rice or Thai Fried Rice. And once you get a taste for how simple, versatile, and delicious zucchini noodles can be, you’ll want to try them in everything. I suggest whipping up some Avocado Pesto Pasta Salad With Zucchini Noodles, Zucchini Noodles With Pesto Fried Eggs, or Strawberry-Zucchini Noodles With Balsamic-Cashew Cream.
Spring Roll Zucchini Noodle Bowls
Ingredients
For The Bowls:
- 2 large zucchinis
- pinch salt
- 2 tablespoons peanuts
- 1/2 pound fresh shrimp
- 1/2 cup carrots shredded
- 1 1/2 cups cabbage chopped
- 1 1/2 tablespoons mint minced
- 2 tablespoons cilantro roughly chopped
- 2/3 cup light coconut milk
- 1 small avocado divided
- bean sprouts for garnish (optional)
For The Sauce:
- 2 tablespoons peanut butter
- 2 tablespoons avocado mashed
- 2 teaspoons reduced-sodium soy sauce
- 1/2 teaspoon sriracha
- 1/2 tablespoon brown sugar packed
- 1 teaspoon rice vinegar
- 1 1/2 tablespoons water
Instructions
To Make The Zoodles:
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Slice the zucchini on a mandolin using a 5-millimeter julienne blade.
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Place the zoodles in a large strainer and place the strainer over top of a large bowl.
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Sprinkle the zoodles generously with salt and let them sit for 30 minutes, stirring every so often.
While The Zoodles Sit:
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Heat your oven to 400°F and line a small baking tray with tinfoil. Cook the peanuts until lightly golden brown, about 4-6 minutes. Set aside.
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Bring a large pot of water to a boil, and cook the shrimp until they are opaque, about 1 1/2-2 minutes. Drain and set aside.
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In a large bowl, combine the carrot, cabbage, mint, and cilantro. Set aside.
To Make The Sauce:
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Place all sauce ingredients in a small food processor and blend until creamy and well combined. Adjust the water if you would like your peanut sauce a little thinner.
To Serve:
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Divide the coconut milk evenly between two bowls. Then, squeeze out any excess water from the zucchini noodles and divide them evenly into the coconut milk.
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On top of the zoodles, divide the cabbage mixture. Top with shrimp, diced avocado, and bean sprouts, finishing with peanut sauce and toasted peanuts.
Nutrition
The post Spring Roll Zucchini Noodle Bowls appeared first on Food Faith Fitness.
