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All the flavors of traditional spring rolls, but in an easy-to-make format! Perfect for meal prep or any weeknight meal!

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Pork spring roll bowl with rice noodles, cilantro, purple cabbage, shredded carrots and thin sliced radishes.

A few years ago, I tried Vietnamese food for the first time.  Between the pho, Bahn mi, dumplings and especially the fresh spring rolls, I was instantly a fan!

A couple weeks later, I tried to recreate the spring rolls at home.  They certainly weren’t the most beautiful spring rolls ever, but they were SO good!  I used the leftover ingredients into a deconstructed spring roll in a bowl, topped with some peanut sauce…..and not only was it a gorgeous meal, it was delicious and super healthy.  

So, for now on, I’ll leave the spring rolls to the pros and make these bowls at home!  

Ingredients needed to make spring roll in a bowl - all laid out on a white background.

Ingredients Needed

  • Pork Tenderloin – You could also use beef tenderloin (or steak) or chicken breasts/chicken thighs
  • Char Sui Sauce – You can use a jarred sauce from the grocery store or make your own 
  • Vegetable Oil – You could also use sesame oil for a little extra flavor!
  • Rice Noodles – Stir fry rice noodles or vermicelli noodles (thin rice noodles)
  • Red Cabbage – AKA purple cabbage (though you could totally use green cabbage in its place)
  • Other Fresh Veggies – Shredded carrots, thinly sliced radishes, chopped cilantro, etc!  Feel free to add diced English cucumbers, red bell pepper, avocado, diced green onion or any other favorite spring roll fillings!
  • Peanut Sauce – You can use store-bought or make your own (see the recipe I use in the recipe notes below)

How to Make Spring Roll Bowls

First you’ll want to prepare the meat so it can get marinating!  Cut the pork tenderloin into strips and let it marinade in the char sui sauce for 1-2 hours.

Pork strips in marinade inside of a resealable bag.

While the meat is marinating, prep the veggies, make the peanut sauce (if you’re making your own) and cook the rice noodles according to package instructions.  Rinse the noodles with cold water and set aside.

​When it’s time to cook the meat, place the skillet on the stovetop over medium-high heat. 

​Remove the meat from the bag and discard any remaining marinade.

Cook until the largest piece of pork is 145F.

And now the fun part – putting together your masterpiece!!  I like to start with the noodles, add the pork, load up on veggies and top with creamy peanut sauce!

Pork spring roll bowl with rice noodles, cilantro, purple cabbage, shredded carrots, sliced radishes and a drizzle of peanut sauce.

What’s the Best Way to Top a Spring Roll Bowl?

To me, there’s no better way to top it than with a generous drizzle of peanut sauce!  I also love adding lime wedges, sesame seeds, chopped salted peanuts, green onions and fresh herbs!

Frequently Asked Questions

Can I use other meats in this dish?

​Absolutely.  Beef tenderloin or steak works great as does chicken breasts and thighs.  You could also use cooked shrimp, ground pork or ground chicken (for these, I’d just add a little char sui sauce when it’s done cooking & warm thoroughly before adding to the bowls). 

Can I use something in place of the rice noodles? 

​Sure can!  You can use white or brown rice or simply skip them altogether and really load up on the veggies!

​Do Spring Roll Bowls work well for meal prep?  

YES!!  That’s one of my favorite things about this recipe.  It’s a great way to make sure you’re getting lots of veggies and protein into your diet in an absolutely delicious form!  Simply put together the bowls in separate containers with the peanut sauce on the side so the veggies stay crisp.  Close each airtight container and keep refrigerated for up to 5 days.

A deconstructed spring roll (spring roll in a bowl) with rice noodles, cilantro, purple cabbage, shredded carrots and thin sliced radishes and a fork on the side.

Other Delicious Recipes for Busy Weeknights

A white bowl with rice noodles, pork, cilantro, shredded carrots, sliced radishes, red cabbage and a drizzle of peanut sauce.

Spring Roll Bowls

Author: Kelsey
Prep Time 30 minutes
Cook Time 15 minutes
Marinade Time 1 hour
Total Time 1 hour 45 minutes
6 bowls
All the flavors of a spring roll, but in an easy-to-make format!


  • 1 Large Skillet


  • 1 1/2 pounds pork tenderloin
  • 1/2 cup pre-made char sui sauce (Chinese barbecue sauce)
  • 1 tablespoon vegetable oil
  • One 14 ounce package rice noodles
  • 3 cups shredded red cabbage
  • 1 1/2 cups shredded carrots
  • 6-8 radishes thinly sliced
  • 1/2 cup fresh cilantro coarsely chopped
  • 3/4 cup peanut sauce can use pre-made or use the recipe in the notes below


  • Cut the pork tenderloin into strips that are about 1/2 inch thick.
  • Combine the pork and ½ c of the Chinese barbeque sauce into a plastic baggie, making sure the pork is all covered in sauce.  Let the pork marinate in the refrigerator for 1-2 hours.
  • In a large skillet over medium heat, add 1 tbsp of vegetable oil.  Once the skillet is hot, add the pork and the remaining sauce and cook until the pork reaches 145F, about 6-7 minutes.
  • Layer each bowl with rice noodles, pork, red cabbage, carrots, radishes, cilantro, (whatever other veggies you’d like to add) and peanut sauce…..Tốt Appetite!! (Bon appetit in Vietnamese 😉)


Peanut Sauce:  In a medium bowl, whisk together ½ c peanut butter, 2 tbsp soy sauce (or coconut aminos), 1 tbsp lime juice, 1 tbsp honey, ½ c water, 1 tsp rice wine vinegar, ½ tsp crushed red pepper flakes, ¼ tsp ground ginger, and ½ tsp garlic powder.  (If you are struggling to get the peanut butter mixed in, microwave the mixture for 15 seconds at a time, and whisk until combined, repeating if needed).  This will make more than 3/4 cup; serve leftover peanut sauce in the fridge.
Try this recipe with cooked shrimp, beef, or chicken instead of pork, if desired!
Mix it up with different veggies – green cabbage, snap peas, red and yellow peppers, avocado….the options are endless!
Add some crunch by topping with chopped peanuts.


Calories: 575kcal | Carbohydrates: 83g | Protein: 30.1g | Fat: 12.6g | Saturated Fat: 2.8g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 5.1g | Cholesterol: 73.6mg | Sodium: 1010mg | Potassium: 760mg | Fiber: 3.5g | Sugar: 19g | Vitamin A: 1700IU | Vitamin C: 26mg | Calcium: 57.2mg | Iron: 2.4mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Close up side view of Spring Roll Bowl.

Blog post updated in January 2024 to include new photos and more helpful content throughout the post!

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  1. Fabulous start for your blog. Your photos look professional! There’s nothing you can’t do girl!