Spring Roll In A Bowl

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.

Course Chicken Dinner, Main Course

Cuisine Asian

Keyword asian chicken recipes, Thai Chicken

Servings bowls

Calories 1478kcal

Author Kathleen

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

US Customary - Metric

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.

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:

1. Shake off excess marinade. Place a large skillet or grill pan over medium-high heat. Add 1 tablespoon of oil and heat until shimmering.
2. Add the chicken in a single layer (don’t overcrowd the pan).
3. 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!

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