Chicken Spring Roll Bowls

You know those little rice paper spring rolls? They are so amazingly good, one of the many things I miss about living in the PNW. There were little shops all over the place that you could grab these things to go. To go with our healthy-eating month of July, I decided to recreate the spring rolls in a deconstructed form. Absolutely delicious!




  • 3 cups shredded cabbage
  • 3 carrots, shredded
  • 3 green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh basil, chopped
  • 1 cucumber, thinly chopped
  • 2 jalapeños, seeded and diced
  • 1/2 mango, diced
  • 8 ounces rice noodles, cooked to package directions
  • 2 cups cooked chicken, shredded
  • 1 avocado, diced
  • crushed peanuts, for serving
  • limes, for serving

Spicy Peanut Dressing

  • 1/3 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons chili garlic sauce or sriracha
  • 2 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh ginger, grated


  1. In a large bowl, combine the cabbage, carrots, green onion, cilantro, basil, cucumbers, jalapeños, and mango.
  2. To make the dressing, combine the peanut butter, soy sauce, sesame oil, rice vinegar, chili garlic sauce, honey, lime juice, and ginger in a food processor. Blend until smooth and add water, as needed, to thin.
  3. Pour 1/2 of the dressing over the cabbage salad and toss to combine. Divide the salad between bowls. Top each bowl with noodles, chicken, avocado, a lime wedge, and more fresh herbs, if desired. Drizzle over more dressing and enjoy!



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