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This spring roll in a bowl is our favorite way to enjoy all the fresh, bold Thai flavors of classic spring rolls—without the fuss of wrapping or frying. Anytime we eat out at a Thai restaurant, we order at least two rounds of spring rolls (we can never stop at one!). But between the bill, traffic, and parking headaches, it’s not always practical.
That’s why I love this recipe—it gives you all the crunchy veggies, juicy grilled chicken, and bright herbs you’d expect in a spring roll, layered in a bowl and drizzled with the most delicious Thai Garlic Lime Dressing.
The chicken is marinated in a savory blend of soy sauce, fish sauce, garlic, ginger, and lime, then grilled to perfection. Everything gets piled onto a bed of crisp cabbage, tender lettuce, carrots, zucchini, cucumber, and steamed rice. Sweet mango adds a tropical touch, and a sprinkle of fresh herbs and cashews brings the perfect finish.
It’s easy, fresh, and totally satisfying—the kind of healthy meal the whole family actually wants to eat. Whether you’re meal prepping for the week or building your own bowl bar for dinner, this is one recipe you’ll turn to again and again.
Let’s make this!
BEFORE YOU START
→ Marinate Ahead for Maximum Flavor: Want the most flavorful chicken possible? Give it a good soak—8 to 12 hours is ideal. That gives the lime, soy, ginger, and lemongrass time to really work their magic. In a pinch, even 30 minutes will suffice, with overnight being the ideal time frame. Just don’t let it go past 24 hours—too much time in lime juice can mess with the texture and make it mushy.
→Cooking The Chicken: We love to grill the chicken when weather permits. But you can also cook it on the stovetop. Here’s how:
- Shake off excess marinade. Place a large skillet or grill pan over medium-high heat. Add 1 tablespoon of oil and heat until shimmering.
- Add the chicken in a single layer (don’t overcrowd the pan).
- For boneless thighs: Cook about 5–6 minutes per side. For boneless breasts: Cook about 6–7 minutes per side, depending on thickness. Adjust heat as needed to prevent burning. Use a meat thermometer to ensure the internal temperature reaches 165°F (74ºC).
→What if I want more rice instead of all the vegetables? This bowl is flexible, allowing you to add whatever you want to it. If you would like more rice, feel free to add it. If you don’t like some of the vegetables, feel free to leave them out. It’s also very flexible for serving groups, as they can pick and choose what they want in their bowl.
→ Double the Chicken for Later! The marinated chicken is so flavorful, you may want to double the recipe—it’s perfect for salads, wraps, or stir-fries the next day.
→Check Out Make-Ahead Tips Below: While this recipe is easy to make and requires no special cooking skills, it takes time chopping everything. I give you tips on what and how to make some elements ahead of time so you can break up the prep!
SPRING ROLL IN A BOWL INGREDIENTS
- Let’s Talk Chicken: Both chicken breasts and thighs work in this recipe, however, boneless, skinless chicken thighs are especially ideal. Because thighs naturally have more fat, they tend to be juicier. Even if you happen to overcook them, they’re more forgiving. The extra marbling and slightly looser texture of thighs help them soak up more of that flavorful marinade—so every bite is more intense and satisfying. If you prefer to use chicken breasts, adjust the cooking time accordingly.
- Fish Sauce: You can find this in the Asian sections of most supermarkets. Don’t skip it! It adds a deep, salty umami richness that’s foundational in many Southeast Asian marinades and dressings. In this marinade, it balances the lime juice and honey, enhances the savoriness of the chicken, and creates authentic Thai-style depth of flavor.
- Ginger: Use fresh ginger, not dried and ground.
- Lemongrass: The best place to find lemongrass is at an Asian grocery store or market. It is available fresh and easy to work with. If you’re unfamiliar with how to prepare it, let me explaing:
- Start by rinsing the lemongrass under cool running water to remove any dirt or debris and cut off the bulbous root end (about 1 inch from the bottom).
- Remove the tough, dry outer layers (usually 1–2 layers) to reveal the pale, tender inner stalk. It should feel slightly moist and have a strong citrusy aroma.
- This pale inner section is the most flavorful and edible part for mincing, slicing, or blending into marinades (like in your recipe). Then, for this recipe, dice it small and freeze what you don’t use in a resealable plastic bag. It will freeze for a couple of months.
- Then, Slice off the top green part (roughly the top 6–8 inches)—it’s tough and fibrous, but you can save it for stocks or tea if you’d like.
- Use Prepped Veggies to Save Time: Want to cut down on prep? Buy pre-shredded carrots, cabbage, and spiralized zucchini from the produce section. This makes assembling the bowls quick and easy—especially on busy weeknights.
- Rice: If you want a richer, slightly sweet rice option to serve with the bowl or on the side, my coconut rice is a silky, fragrant alternative that pairs wonderfully with grilled chicken and mango. Once you try this coconut rice, you’ll make it again and again!
SERVING RECOMMENDATIONS
While this Spring Roll in a Bowl is a full meal on its own, a few light sides, drinks, or desserts can turn it into something extra special—especially for gatherings or warm-weather dinners.
🌿 Light Sides: If you’re looking to round out the meal, keep it fresh and simple.
- Chilled melon or pineapple slices with a squeeze of lime and a dusting of Tajín or chili powder. It’s the perfect sweet-tart contrast to the savory bowl.
- Fruit sides:pineapple fluff or peach fluff.
- Cucumber salad or quick-pickled veggies add a crisp, vinegary bite that balances the richness of the chicken and dressing.
🍰 Refreshing Dessert: After a bright, tangy meal like this one, a chilled or tropical dessert makes the perfect finish.
- Pineapple Upside Down Cake
- Pineapple Sheet Cake
- Pineapple Delight
- Pina Colada Sheet Cake
- Coconut Cream Pie Bars
- Lemon Lush
🍹 Drink Pairings: These drinks are fruity, refreshing, and made to complement the flavors in the bowl.
HOW TO MAKE SPRING ROLL IN A BOWL
STORING + FREEZING + MAKE-AHEAD–FROM OTHER POST
- How To Store: For best texture, store the produce, chicken, and dressing in separate airtight containers.
- Can You Freeze This? The chicken can be cooked, cooled completely, and then frozen.
- Make-Ahead Tips: This salad is easy to prepare in advance by making some of the elements a day or two ahead of serving.
- Marinate the chicken overnight for maximum flavor.
- Grilled Chicken: Store in the fridge for up to 3-4 days.
- Make The Dressing: Store for up to a total of 5 days. This isn’t only convenient, it also allows the flavors to meld, making it even more delicious!
- Produce: Store chopped veggies (except lettuce) for up to 3 days. Keep greens separate and dry to avoid wilting. Chop the cabbage, lettuce, and carrots. Put the mixture into a gallon-sized resealable plastic bag. It will stay fresh in your refrigerator for up to two days.
- Food Safety: For more information on food safety, please visit these links for chicken and salad.
MORE EASY ASIAN DINNER RECIPES
- Dragon Noodles
- Beef Chow Mein
- Hunan Beef
- Sheet Pan Cashew Chicken
- Empress Chicken
- Honey Walnut Shrimp
- Mongolian Chicken
- Shrimp Lo Mein
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Spring Roll In A Bowl
Ingredients
Asian Marinade:
- 1/4 cup soy sauce
- 1/4 cup fish sauce
- 2 tablespoons honey
- 2 large limes, juiceed
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon lemongrass, minced
- 2 teaspoons olive oil
Grilled Chicken with Asian Marinade:
- 1 pound boneless chicken
Thai Garlic Lime Dressing
- 3/4 cup fresh lime juice (about 6-10 limes)
- 6 tablespoons olive oil
- 4 tablespoons honey
- 2 tablespoons soy sauce
- 2 teaspoons minced garlic 2 cloves
- 2 tablespoons peanut butter
- 2 tablespoons dried mint
Bowl Ingredients
- 1/2 head Savoy or Napa cabbage, shredded
- 1/2 head green or purple cabbage, chopped
- 1/2 head Romaine or green leaf lettuce, chopped
- 3/4 cup carrots, shredded
- 1 zucchini, spiraled or matchstick cut
- 1 cucumber, spiraled or thinly sliced
- 1 recipe of Grilled Chicken
- 1 cup mango, diced
- 8 sprigs fresh mint leaves coarsely chopped
- 1/2 bunch cilantro coarsely chopped
- 3 green onions thinly sliced
- 1/4 cup cashews or peanuts, for garnish
- 1 cup steamed rice or coconut rice, or more as desired
- 1 recipe of Thai Garlic Lime Dressing
Instructions
Marinate Chicken
- In a medium mixing bowl, whisk together all the dressing ingredients until the honey is dissolved. Pour the mixture into a one-gallon resealable bag, add chicken, and seal. Toss to coat. Place the bag on a rimmed baking sheet and refrigerate for a minimum of 30 minutes, or better, overnight.
Make Thai Garlic Lime Dressing
- Add all the dressing ingredients to a medium mixing bowl and whisk until the honey and peanut butter and dissolved and incorporated. Alternatively, place all ingredients in the blender and pulse until smooth. Store in a jar with a tight-fitting lid.
Grill Chicken
- Preheat a grill or grill pan over medium-high heat. Grill chicken for 5–7 minutes per side or until cooked through (internal temp 165°F (74ºC). Let rest for 5 minutes before slicing.
Assemble The Bowls
- At the bottom of each serving bowl, add a generous handful of: Shredded Savoy or Napa cabbage, chopped green or purple cabbage.
- Spoon about 1/4 to 1/2 cup of steamed or coconut rice into the center of the bowl (or more if desired). It helps anchor the bowl and soaks up the delicious dressing.
- Top the greens and rice with shredded carrots spiraled or matchstick-cut zucchini, thinly sliced or spiraled cucumber. Arrange them in sections or toss them together—it’s totally up to you.
- Slice your grilled, marinated chicken into bite-sized pieces and place them right on top of the veggies and rice.
- Add a handful of diced mango.
- Garnish generously by sprinkling the bowl, as desired, with chopped fresh mint leaves, chopped cilantro, thinly sliced green onions, and a handful of chopped cashews or peanuts for crunch.
- Just before serving, drizzle generously with the Thai Garlic Lime Dressing. You can also serve extra on the side.
Fans Also Made:
Notes
- Marinate Ahead for Maximum Flavor: Want the most flavorful chicken possible? Give it a good soak—8 to 12 hours is ideal. That gives the lime, soy, ginger, and lemongrass time to really work their magic. In a pinch, even 30 minutes will suffice, with overnight being the ideal time frame. Just don’t let it go past 24 hours—too much time in lime juice can mess with the texture and make it mushy.
- Cooking The Chicken: We love to grill the chicken when weather permits. But you can also cook it on the stovetop. Here’s how:
-
- Shake off excess marinade. Place a large skillet or grill pan over medium-high heat. Add 1 tablespoon of oil and heat until shimmering.
- Add the chicken in a single layer (don’t overcrowd the pan).
- For boneless thighs: Cook about 5–6 minutes per side. For boneless breasts: Cook about 6–7 minutes per side, depending on thickness. Adjust heat as needed to prevent burning. Use a meat thermometer to ensure the internal temperature reaches 165°F.
- What if I want more rice instead of all the vegetables? This bowl is flexible, allowing you to add whatever you want to it. If you would like more rice, feel free to add it. If you don’t like some of the vegetables, feel free to leave them out. It’s also very flexible for serving groups, as they can pick and choose what they want in their bowl.
- Double the Chicken for Later! The marinated chicken is so flavorful, you may want to double the recipe—it’s perfect for salads, wraps, or stir-fries the next day.
- Check Out Make-Ahead Tips Below: While this recipe is easy to make and requires no special cooking skills, it takes time chopping everything. I give you tips on what and how to make some elements ahead of time so you can break up the prep!
Nutrition
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This is my favorite recipe! It’s on repeat at my house. I make the chicken in bulk and even freeze it for a quick dinner any time! The dressing… I love it!
Thanks so much Kim! I love the idea of making the chicken in bulk. Thanks so much for leaving a comment with your input! It helps our community so much.