Rollz and bowls - lemongrass beef noodle salad. Credit, Rollz and bowls
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Rollz and bowls menu

The following information was recently updated on January 16, 2018

Located in the South end of the Taylorsville Harmons building is this family owned Vietnamese restaurant. Open all day long, seven days a week the restaurant offers a range of Vietnamese classics: pho, banh mi, rice plates and noodle plates. There’s something for everyone here, even vegan options too!

Rollz and bowls menu

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Rollz and bowls menu - fresh rolls, rice platters
Rollz and bowls menu – fresh rolls, rice platters
Rollz and bowls menu - banh mi, noodle salads
Rollz and bowls menu – banh mi, noodle salads
Rollz and bowls menu - pho, rollz specials
Rollz and bowls menu – pho, rollz specials
Rollz and bowls menu - lo mein noodles, beverages
Rollz and bowls menu – lo mein noodles, beverages

What are the hours for Rollz and bowls

Bombay House only opens for dinner service, it does not open for lunch.

Monday 9.00 a.m. – 9.00 p.m.
Tuesday 9.00 a.m. – 9.00 p.m.
Wednesday 9.00 a.m. – 9.00 p.m.
Thursday 9.00 a.m. – 9.00 p.m.
Friday 9.00 a.m. – 9.00 p.m.
Saturday 9.00 a.m. – 9.00 p.m.
Sunday 9.00 a.m. – 7.00 p.m.

Opening Hours:
Mondays to Saturdays 9 am- 9:00 pm
Sundays 9 am- 7:00 pm

What else should I know about Rollz and bowls

Cuisine: Vietnamese
Don’t miss: Banh mi sandwiches
Reservations: No
Parking: Large parking lot (Harmons)
Alcohol: No
Service and atmosphere: Casual

Where is Rollz and bowls located in Utah

5480 South Redwood Road,Taylorsville UT 84129
(801) 966-7888
freshrollz.com

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.