Vietnamese Spring Roll in a Bowl

Vietnamese Spring Roll in a Bowl gives you all the fresh, crunchy goodness of your takeout favorite without added points! Packed with colorful veggies, shrimp, and a light, flavorful sauce, you get the flavors you love for just 1 WW Point per serving.

No rolling, no fuss—just chop, toss, and enjoy a light yet satisfying meal in under 30 minutes. Give it a try, and don’t forget to explore our other WW-friendly dinner recipes for more tasty ideas for cooking low-point, delicious meals at home.

Crunchy and vibrant Vietnamese Spring Roll in a Bowl with extra sauce on the side.

Why Should You Try Vietnamese Spring Roll in a Bowl?

Vietnamese cuisine is all about balance—contrasting flavors, textures, and colors that come together in harmony. This bowl captures that essence perfectly. Here’s why it’s worth making again and again:

A Fresh and Colorful Meal: This bowl is like a salad, but with an exciting Asian twist. It’s packed with raw, crunchy veggies, fresh herbs, and a light sauce that makes it anything but boring.
Weight Watchers-Friendly: At just 1 point per serving, this dish is a great option for anyone tracking their points. It’s light yet filling, making it perfect for lunch or dinner.
Customizable and Adaptable: Whether you prefer shrimp, pork, or a vegan version, this bowl is easy to adapt. You can also mix and match veggies based on what you have on hand.
Quick and Easy: No rolling, no wrapping, no fuss. Just chop, toss, and enjoy. It’s a great way to enjoy the flavors of spring rolls without the extra effort.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 4

Serving Size: 2 cups

1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients

For the Bowl:

1 cup finely shredded white cabbage (70 g)
1 cup finely shredded purple cabbage (70 g)
1 cup lettuce, chopped (50 g)
1 cup matchstick-cut carrots (130 g)
1 cup matchstick-cut cucumber (120 g)
½ cup matchstick-cut red bell pepper (75 g)
½ cup matchstick-cut yellow bell pepper (75 g)
1 cup bean sprouts (100 g)
1/2 cup cooked rice noodles or ramen noodles (70 g)
1/2 lb shrimp, peeled and deveined (220 g)
1 teaspoon olive oil (5 mL)
Salt and pepper to taste

For the Dressing:

3 tablespoons soy sauce (45 mL)
2 tablespoons sugar-free teriyaki sauce (30 mL)
1 tablespoon oyster sauce (15 mL)
1 tablespoon white vinegar (15 mL)
1 teaspoon freshly grated ginger (5 g)
1 packet Splenda (1 g)
1 teaspoon sesame oil (5 mL)
2 tablespoons water (30 mL)
Salt and pepper to taste

Optional Toppings:

Fresh mint leaves
Fresh cilantro leaves
Lime wedges

Instructions

Prepare the Shrimp: Season the shrimp with salt and pepper. Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes, flipping halfway, until pink and opaque. Remove from heat and set aside.
Cook the Noodles and Bean Sprouts: Soak the rice noodles in boiling water for 5-7 minutes or until tender. Add the bean sprouts during the last minute of soaking. Drain and rinse under cold water to stop the cooking process. Set aside.
Make the Dressing: In a small bowl, whisk together the soy sauce, teriyaki sauce, oyster sauce, white vinegar, grated ginger, Splenda, sesame oil, and water. Season with salt and pepper to taste. Set aside.
Assemble the Bowl: In a large bowl, combine the shredded white cabbage, purple cabbage, lettuce, carrots, cucumber, red bell pepper, and yellow bell pepper. Toss gently to mix.
Add Noodles and Shrimp: Top the vegetables with the cooked rice noodles, bean sprouts, and shrimp, dividing them evenly among the bowls.
Drizzle and Serve: Drizzle the dressing over each bowl. Garnish with fresh mint, cilantro, and lime wedges if desired. Serve immediately.

Sauce ingredients being mixed in a small bowl.

Sprouts soaking in a small bowl of water.

Fresh vegetable ingredients assembled on a serving dish.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. Here are some ideas:

Protein Options: Shrimp is my go-to for this bowl, but you can use thinly sliced lean pork or even tofu for a vegetarian version. For a variation, try grilled chicken or tempeh.
Veggie Mix: The more colorful, the better. Stick to crunchy, raw veggies like purple cabbage, bell peppers, carrots, cucumbers, and bean sprouts. Radishes, jicama, or even thinly sliced zucchini can also work well.
Sauce Swaps: While traditional peanut sauce is delicious, it can add extra points. Instead, try a light soy-based dressing with lime juice, garlic, and a touch of sweetness. If you really want that peanut flavor, add just a teaspoon of peanut butter to the sauce.
Fresh herbs like mint and cilantro are non-negotiable. They add an aromatic touch that ties everything together.

Tips and Tricks for Making Vietnamese Spring Roll in a Bowl

Go for Color and Contrast: The beauty of this dish lies in its vibrant colors. Use a mix of purple, red, green, and orange veggies to make it visually appealing.
Slice Veggies Thinly: Since the veggies are raw, it’s important to slice them thinly for the best texture. Use a mandoline or sharp knife to cut carrots, cabbage, and other hard veggies into fine matchsticks.
Serve Immediately: This bowl is best enjoyed fresh. Unlike some meal prep recipes, it doesn’t hold up well overnight, so make only what you plan to eat.