Spring Roll Bowl
The Spring Roll Bowl is a fresh, flavorful dish that takes inspiration from traditional spring rolls but served in a bowl format. It typically combines a variety of fresh vegetables, herbs, proteins, and grains or noodles, offering a satisfying mix of textures and flavors.
Ingredients
- 4 ounces vermicelli noodles
- 1 pound large shrimp - peeled, deveined, and cooked
- 1 head butterhead lettuce, torn into bite-sized pieces
- 2 large carrots, peeled and julienned
- 1 English cucumber, julienned
- 1 avocado, sliced
- 2 green onions, sliced on a bias
- ½ cups small mint leaves (or torn large leaves)
- ¼ cup salted peanuts
- ¼ cup creamy peanut butter
- ¼ cup canned unsweetened light coconut milk
- 2 tablespoons hoisin sauce
- 1 tablespoon lime juice
- 1 tablespoon chopped roasted peanuts
- 1 teaspoon sambal oelek (optional)
- 6 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon minced ginger
- 1 birds eye chile, thinly sliced (optional)
Instructions
- Collect fresh vegetables like lettuce, carrots, and cucumber; proteins such as shrimp; herbs like mint and green onions; and pantry staples including vermicelli noodles, peanuts, and avocado. These ingredients come together to create a vibrant, fresh, and balanced bowl, combining crunch, flavor, and nutrition in every bite.
- Prepare the vermicelli noodles by following the package instructions. Once cooked, rinse them under cold water to stop the cooking process and cool them down. Then, evenly distribute the noodles into four bowls, ready for the next layers of fresh ingredients.
- Place a quarter of the cooked shrimp into each bowl. Then, arrange the fresh vegetables and avocado alongside the noodles: 1 cup of lettuce, 1/4 cup of julienned carrots, 1/4 cup of cucumber, and a quarter of an avocado. This creates a colorful, well-balanced bowl with a mix of textures and flavors.
- For the Nam Chom dressing, whisk together rice vinegar, fish sauce, lime juice, ginger, and a birds eye chili (optional) in a small bowl. This tangy, savory sauce adds a burst of flavor with a hint of heat, perfect for drizzling over the bowl.
- For the peanut sauce, mix together peanut butter, coconut milk, hoisin sauce, lime juice, peanuts, and sambal oelek in a small bowl. Whisk everything together until smooth, creating a creamy, slightly spicy sauce that complements the freshness of the bowl.
- Garnish each bowl with sliced green onions, fresh mint leaves, and a sprinkle of peanuts. Serve alongside the peanut sauce and/or Nam Chom for drizzling, allowing each bite to be enhanced with rich, savory flavors and a burst of freshness.