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Chef Megan Mitchell

Online Cookbook

Spring Roll in a Bowl

  • Serves: 4
  • Complexity: easy
  • Print
Spring Roll in a Bowl


  • Salt, for seasoning water
  • 1/2 pound medium size shrimp, tails on and deveined
  • 1 pound straight cut rice noodles
  • 1 mango, peeled and thinly sliced
  • 1 English cucumber, thinly sliced into rounds
  • 1 red bell pepper, cored and cut into matchsticks
  • 3 green onions, thinly sliced on a bias
  • 1 cup bean sprouts
  • Mint sprigs, for garnish
  • 1/4 cup rice wine vinegar
  • 1 tbsp. chili garlic sauce, such as Sambal Oelek
  • 2 tbsp. dark brown sugar, packed
  • 1 tsp. fish sauce
  • 1 tbsp. low sodium soy sauce or tamari
  • 1 tbsp. grapeseed oil
  • 1 tbsp. white sesame seeds


  1. Bring a large pot of salted water to a boil. Add in the shrimp and cook for 30 seconds to 1 minute or until pink and cooked through. Remove and set aside.

  2. In the same pot add the rice noodles and stir. Cook for 4-5 minutes or until al dente. Drain and immediately rinse under cold water. Set aside.

  3. To make the sauce combine everything in a bowl and whisk.

  4. To assemble place some cold noodles in the bottom of a bowl. Top with sliced mango, cucumber and red bell peppers. Add a few shrimp followed by the green onions, some bean sprouts and 1-2 sprigs of mint. Drizzle with the sauce or serve along side.

    Recipe Courtesy of Megan Mitchell

    As Seen on Tastemade, watch me make it here!

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