Quick Vietnamese Summer Roll Bowls with Peanut Dipping Sauce

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Deconstructed fresh Vietnamese summer rolls served as a bowl with vermicelli noodles, crisp vegetables, herbs, and a rich peanut dipping sauce. This Vietnamese-inspired healthy bowl recipe, ready in about 25 minutes, pairs rice vermicelli noodles, shrimp, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 oz rice vermicelli noodles
• 12 medium, peeled and deveined shrimp
• 1 large, julienned carrot
• 1 medium, julienned cucumber
• 1 medium, thinly sliced red bell pepper
• 1/4 cup, chopped fresh mint leaves
• 1/4 cup, chopped fresh cilantro
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey
• 3 tbsp water
• 1 tsp sriracha

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of water to a boil. Add 6 oz rice vermicelli noodles and cook for 4-5 minutes until tender. Drain and rinse under cold water to stop cooking.
2. Step 2: Meanwhile, bring a small pot of water to a gentle boil. Add 12 peeled and deveined shrimp and poach for 2-3 minutes until pink and opaque. Drain and set aside.
3. Step 3: In a small bowl, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp honey, 3 tbsp water, and 1 tsp sriracha until smooth and creamy.
4. Step 4: Divide the noodles among 4 bowls. Top each with 3 shrimp, 1 large julienned carrot, 1 medium julienned cucumber, 1 medium thinly sliced red bell pepper, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh cilantro.
5. Step 5: Drizzle each bowl with the peanut dipping sauce or serve it on the side for dipping.