Lemongrass-marinated grilled chicken and bright spring roll ingredients come together in these colorful spring roll bowls. Simple to prep ahead for healthy lunches or dinners.
We finally made a full rainbow in a bowl — hello, spring roll bowls!
These bowls are loaded: lemongrass-marinated grilled chicken, a bed of tender vermicelli rice noodles, a garlicky sweet-spicy sauce, and a pile of fresh crunchy vegetables and fruit. It’s an easy, vibrant meal that’s perfect for meal prep or a quick dinner.
The lemongrass chicken is the star — aromatic and juicy after marinating — and pairs perfectly with the crunchy veggies, silky avocado, and sweet mango. A drizzle of chili garlic sauce ties everything together.
These bowls are ideal for lunches and dinners — they assemble quickly and store well when prepped ahead. Below are tips for getting the best texture and flavor, plus full ingredient and method details.
These Bowls Feature…
- Flavorful lemongrass-marinated, grilled chicken thighs
- Tender vermicelli rice noodles as the base
- Colorful spring roll fillings: cucumber, carrot, cabbage, avocado, and mango
- A balanced sweet-and-spicy chili garlic sauce
Making the Bowls
(See full recipe below.)
Ingredients You Will Need
- Lemongrass
- Garlic
- Soy sauce
- Lime juice
- Vegetable oil
- Fish sauce
- Granulated sugar
- Chicken thighs
- Sweet chili sauce
- Rice wine vinegar
- Chili flakes
- Vermicelli rice noodles
- Carrot
- Cucumber
- Cabbage
- Avocado
- Mango
- Peanuts
- Fresh herbs (mint, cilantro)
Choosing Your Chicken
Boneless, skinless chicken thighs are recommended — they grill quickly and stay tender after marinating. If you prefer breasts, use boneless skinless chicken breasts and adjust cook time for thickness. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C).
Tips for Perfect Spring Roll Bowls
- Soak the rice noodles – For the best texture, soak vermicelli noodles in hot tap water for about 15 minutes rather than vigorously boiling them.
- Allow the chicken to marinate – Aim for at least 2 hours, up to 12 hours. Overnight gives the best flavor.
- Marinate on the bottom shelf – Keep raw meat on the lowest fridge shelf to avoid cross-contamination with produce.
- Preheat the grill – Heat the grill to about 400°F so the chicken forms a nice crust while staying juicy inside.
- Use fresh herbs – Mint and cilantro brighten the bowls and add freshness.
- Serve fresh – For the best texture and flavor, assemble and serve immediately. See meal prep tips if you need to make elements ahead.
Recipe Variations
Ideas to customize the bowls.
- Make it vegetarian – Omit chicken and fish sauce for a meat-free version; add tofu or tempeh if desired.
- Swap produce – Use bell peppers, pineapple, papaya, spinach, or shredded romaine.
- Change the heat – Use a milder sweet-and-sour sauce or add extra chili flakes or sriracha for more spice.
- Try another base – Farro, quinoa, or white/brown rice work well instead of noodles.
- Cook on the stovetop – If you don’t have a grill, pan-sear diced chicken in a hot skillet with oil.
Meal Prep Instructions
Make-ahead tips to save time.
- Soaked noodles – Store soaked (drained) noodles in the fridge up to 6 days.
- Marinated chicken – Marinate in the refrigerator up to 12 hours.
- Cooked chicken – Grilled chicken keeps in the fridge up to 6 days once cooked.
- Make sauce ahead – The chili garlic sauce stores well in the refrigerator up to 6 days.
- Prep vegetables – Julienned carrots, cucumber, cabbage, and mango keep up to 4 days refrigerated. Slice avocado just before serving to avoid browning.
- Assemble when ready – Store noodles and chicken separately from vegetables and sauce. Reheat noodles and chicken 1–2 minutes in the microwave, then top with vegetables, sauce, peanuts, and herbs.
The combination of crisp vegetables, juicy grilled chicken, creamy avocado, and that bright garlicky chili sauce is hard to beat. The texture contrast and balance of sweet, sour, salty, and spicy flavors make these bowls a go-to summer meal.
If you aren’t meal prepping these this season, you’re missing out — they really are that convenient and delicious.
Save this recipe using your site’s recipe box. If you make it, please leave a comment and rating, or share a photo on Instagram with the tag #wholeandheavenlyoven.
Try these other colorful bowl meals next!
- Grilled Chicken Souvlaki Bowls
- Blackened Shrimp Taco Bowls
- Thai Sweet Potato Chickpea Bowls
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Grilled Chicken Spring Roll Bowls
This recipe may include affiliate links.
Ingredients
Lemongrass Grilled Chicken
- 3 tablespoons lemongrass paste (or the white part of one 4-inch stalk)
- 3 medium cloves garlic, peeled
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- Salt and pepper to taste
- 1-1/2 lbs boneless skinless chicken thighs
Chili Garlic Sauce
- 1/4 cup sweet chili sauce
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon fish sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon granulated sugar
- 2 medium cloves garlic, minced
- 1/2 teaspoon dried red chili flakes (optional)
- Salt and pepper to taste
Spring Roll Bowls
- 8 oz vermicelli rice noodles cooked according to package instructions
- 1 medium carrot, julienned
- 1 medium cucumber, julienned
- 1-1/2 cups shredded purple or green cabbage
- 1 medium avocado, pitted and thinly sliced
- 1 medium mango, peeled and julienned
- Minced roasted peanuts for topping
- Fresh minced cilantro and mint for topping
Instructions
Lemongrass Grilled Chicken
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Combine lemongrass, garlic, soy sauce, lime juice, oil, fish sauce, and sugar in a blender or food processor and blend until smooth. Season with salt and pepper to taste.
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Place chicken thighs in a sealable bag or bowl and pour the marinade over them. Seal or cover and refrigerate 2 to 12 hours.
Chili Garlic Sauce
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Whisk together sweet chili sauce, lime juice, fish sauce, rice wine vinegar, sugar, minced garlic, and optional red chili flakes. Season with salt and pepper and refrigerate until ready to use.
Spring Roll Bowls
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Preheat an outdoor grill to 400°F or heat a cast-iron grill pan over medium-high heat. Remove chicken from marinade and pat dry.
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Grill the chicken, turning occasionally, until it reaches 165°F (about 8–10 minutes depending on thickness). Transfer to a cutting board, let rest briefly, then thinly slice.
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Cook noodles according to package instructions and divide warm noodles among 4 bowls.
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Top noodles with sliced chicken, julienned carrot and cucumber, shredded cabbage, avocado slices, and mango. Sprinkle with peanuts and fresh herbs, drizzle with chili garlic sauce, and serve immediately.
Notes
See meal prep instructions above for guidance on storing noodles, chicken, sauce, and vegetables.