Vietnamese Spring Roll in a Bowl
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
These summer rolls are a fresh, flavorful twist on the classic Vietnamese spring rolls no rolling required! This recipe is perfect for warm days when you want something light, crisp, and satisfying. Packed with crisp veggies, tender marinated beef, and refreshing herbs, it’s easy to make and a guaranteed crowd-pleaser.
Welcome to this fresh and flavorful Vietnamese Summer Rolls Bowl!
Inspired by my mom’s easy way of enjoying summer rolls without the rolling hassle, this bowl is light, crisp, and packed with vibrant veggies and tender marinated beef. It’s perfect for a quick lunch or a refreshing dinner that everyone will love. Plus, it’s super flexible — swap the beef for your favorite protein or go vegetarian!
Enjoy making this simple, delicious dish that brings a taste of Vietnam straight to your kitchen. Let’s get cooking!
Ingredients
For the Beef
• ½ kg beef tenderloin, thinly sliced
• 1 medium onion, halved
• 3 cloves garlic, chopped
• 1 tbsp sugar or sweet soy sauce
• 2 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• ½ tsp Korean chili powder (gochugaru) or chili flakes (optional)
• 1 tbsp vegetable oil
• ½ tsp black pepper
Marinated Beef, Vietnamese Spring Rolls in a Bowl
For the Veggies
• 1 head green leaf lettuce or romaine lettuce
• ½ bunch fresh mint
• ½ bunch fresh coriander
• ½ English cucumber
• 300g bean sprouts
For the Noodles & Sauce
• 1 pack (about 400g) dried rice or wheat noodles
• Homemade or store-bought Vietnamese dipping sauce
Veggies, Vietnamese Spring Rolls in a Bowl
Instructions:
Prep the Veggies
Rinse all your herbs and vegetables thoroughly under cold water.
• Lettuce: Stack the leaves on top of each other and slice into bite-sized strips.
• Mint: Gently pinch the leaves off the stems — no need to chop.
• Coriander: Stack the leaves like a bouquet and roughly chop.
• Cucumber: Cut in half lengthwise, then slice into thin half-moons.
• Bean Sprouts: Rinse well and drain.
Set all veggies aside.
Cook the Noodles
Bring a pot of water to a boil. Add the dried rice noodles and cook according to the package instructions, usually about 3–5 minutes. Cook until the noodles are soft and fully cooked through — they should no longer be white in the center. Drain and rinse under cold water to stop the cooking process. Set aside.
Marinate the Beef
While waiting for the water to boil, slice the beef thinly. In a bowl, combine the thinly sliced beef with halved onion, chopped garlic, sugar or sweet soy sauce, soy sauce, sesame oil, chili flakes (optional), vegetable oil, and black pepper. Mix well and let it marinate for about 15 minutes — or leave it overnight if you want to prep in advance.
Cook the Beef
Heat a pan or wok over medium-high heat. Cook the marinated beef until it’s fully cooked and nicely browned. You’ll love the aroma! Feel free to swap the beef for pork, prawns, or a vegan alternative.
Assemble the Bowl
Start by placing the cooked noodles into your serving bowl. Layer on the lettuce, coriander, bean sprouts, cucumber slices, and mint leaves. Top with the cooked beef. Finish with a drizzle of homemade fish sauce or your favorite store-bought Vietnamese dipping sauce.
Enjoy every bite of this fresh, flavorful bowl!
I hope this Vietnamese Summer Rolls Bowl brings a little sunshine to your table and becomes a favorite in your home. Don’t forget to share your own twists or protein swaps in the comments — I love hearing how you make it your own. Happy cooking and see you next time!
Hello, World!
Vietnamese Spring Rolls in a Bowl
Enjoy this healthy, flavorful Vietnamese spring rolls bowl with your family or friends, it’s one of those dishes that feels like sunshine in every bite. Let me know in the comments how you made it your own, and don’t forget to save or pin this recipe for later!
Ingredients
Instructions
- Rinse all your herbs and vegetables thoroughly under cold water.
- Lettuce: Stack the leaves on top of each other and slice into bite-sized strips.
- Mint: Gently pinch the leaves off the stems — no need to chop.
- Coriander: Stack the leaves like a bouquet and roughly chop.
- Cucumber: Cut in half lengthwise, then slice into thin half-moons.
- Bean Sprouts: Rinse well and drain.
- Set all veggies aside.
- Boil water in a pot.
- Cook the noodles according to package directions (typically 3–5 minutes). Cook until the noodles are soft and fully cooked through — they should no longer be white in the center.
- Drain and rinse under cold water to stop the cooking process. Set aside.
- While waiting for the water to boil, slice the beef thinly.
- Combine the thinly sliced beef with halved onion, chopped garlic, sugar or sweet soy sauce, soy sauce, sesame oil, chili flakes (optional), vegetable oil, and black pepper in a bowl.
- Mix well and let it marinate for about 15 minutes — or refrigerate overnight for deeper flavor.
- Heat a pan or wok over medium-high heat.
- Cook the marinated beef until it’s fully cooked and nicely browned. The smell is incredible! Feel free to swap the beef for pork, prawns, tofu or plant based alternatives.
- Place noodles at the bottom of your bowl.
- Add layers of lettuce, bean sprouts, cucumber, coriander, and mint. Top with the cooked beef.
- Drizzle with Vietnamese fish sauce dipping sauce (nước chấm) and enjoy.
Notes
- Make it Ahead: Marinate the beef and prep the veggies in advance to make mealtime faster.
- Vegan Option with Tofu: Cut firm tofu into cubes or strips. Pan-fry with a little soy sauce, minced garlic, and a pinch of chili flakes (optional) until golden and crisp. It adds great texture and flavor!
- Add Extra Crunch: Top with crushed roasted peanuts or crispy shallots for extra depth.
- Serve DIY-Style: Lay everything out and let everyone build their own bowl — fun and interactive!
Why You’ll Love This Recipe
No rolling required — faster and easier than traditional summer rolls
Healthy and fresh — loaded with herbs and crunchy veggies
Customizable — works with beef, tofu, prawns, or whatever you love
Vegan-friendly — pan-fried tofu with soy sauce and garlic makes a delicious alternative
Vietnamese flavor at home — no takeout necessary!
Hi, I’m Sencha. welcome to my kitchen! I’m a home cook with Korean and Vietnamese roots, raised in the Middle East. In my kitchen, cultures blend and flavor comes first. I share comforting, everyday recipes inspired by my heritage and upbringing: bold Korean, fresh Vietnamese, cozy Arabic dishes — made with love for family, and now for you!
