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Spring Roll Bowl

Recipe by Jenn on InstagramAdded 9 November 2026.

15 minutes to prep, 5 to cook. A vibrant, deconstructed spring roll bowl packed with fresh vegetables, succulent shrimp, and a creamy peanut‑sriracha sauce. The mix of crunchy textures and savory‑sweet flavors makes it a quick, healthy lunch or dinner option that's as satisfying as it is colorful.

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Method

  1. Prepare the peanut sauce by whisking together peanut butter, honey, soy sauce, rice vinegar, warm water, sriracha, minced garlic, and sugar until smooth.

  2. Cook the rice noodles according to package directions, then rinse and set aside.

  3. Shred the purple cabbage, julienne the carrots, cucumber, and bell peppers, and cook the shrimp if not pre‑cooked.

  4. Assemble the bowl: place a bed of rice noodles, then arrange the shredded cabbage, carrots, cucumber, bell peppers, and shrimp.

  5. Drizzle the prepared peanut sauce over the assembled ingredients.

  6. Sprinkle sesame seeds and sliced red onion on top, then toss gently to combine before serving.

Tips while you cook

Smooth sauce
Whisk the peanut sauce ingredients until the mixture is smooth before using.
Cool noodles
Rinse the cooked rice noodles with water after draining to stop cooking and prevent sticking.
Layer before sauce
Arrange the noodles and vegetables in the bowl before drizzling the sauce.
Gentle toss
After adding sesame seeds and sliced red onion, toss the bowl gently.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Jenn made this.

The recipe comes from Jenn’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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