Spring Roll in a Bowl Recipe

Original Post: https://www.evolvingtable.com/spring-roll-in-a-bowl/

5 from 1 vote

Spring Roll in a Bowl Recipe

Short on time? Ditch the wrapper and transform your favorite Vietnamese dish into this Spring Roll in a Bowl! It's a healthy family-friendly recipe that's easily customizable and great to meal prep.

Prep Time40

Cook Time10

Total Time5

Course: Main Course

Cuisine: Asian

Servings: servings

Author: London Brazil

Ingredients

1 pound large shrimp peeled, deveined, tails removed
4 tablespoons soy sauce or tamari divided
8 ounces vermicelli rice noodles
4 tablespoons avocado oil divided
1 teaspoon salt divided
2 tablespoons fish sauce
½ cup warm water divided, plus more if needed
2 tablespoons packed brown sugar divided
2 tablespoons lime juice from 1-2 limes
1 tablespoon rice vinegar
2 teaspoon rice vinegar
1 ½ teaspoon sriracha divided, optional
2 cloves garlic finely minced, divided
¼ cup smooth peanut butter
1 cup red cabbage thinly sliced
2 carrots peeled and thinly sliced
1 English cucumber thinly sliced
½ cup loosely packed cilantro finely chopped
¼ cup fresh mint leaves thinly sliced
¼ cup fresh basil leaves thinly sliced

Instructions

Add shrimp to a large bowl and toss with 1 tablespoon of the soy sauce. Marinate for 10 minutes.
1 pound large shrimp
Meanwhile, cook rice noodles according to package directions. Drain in a colander and rinse with cold water until the noodles are cooled. Drizzle with 1 tablespoon of avocado oil and sprinkle with ½ teaspoon salt. Toss to combine. Set aside.
8 ounces vermicelli rice noodles
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shrimp one at a time, allowing any excess soy sauce to drip off. Arrange the shrimp in a single layer. Sprinkle with ½ teaspoon salt and cook for 2 minutes per side, or until the shrimp are opaque and begin to curl.
For the Vinegar Sauce: In a medium-sized bowl, combine the fish sauce, 2 tablespoons of the soy sauce, ¼ cup of the water, 1 tablespoon of the brown sugar, lime juice, 1 tablespoon of the rice vinegar, 1 teaspoon of the sriracha, if using, and 1 minced garlic clove. Whisk until the sugar has completely dissolved.
2 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon rice vinegar
For the Peanut Sauce: In another medium-sized bowl, whisk together the peanut butter and the remaining 1 tablespoon soy sauce, 1 tablespoon brown sugar, 2 teaspoons rice vinegar, 1 garlic clove, and ½ teaspoon sriracha, if using. Slowly whisk in ¼ cup water, adding 1 tablespoon at a time, until your desired consistency is reached. Set aside until ready to use.
2 teaspoon rice vinegar, ¼ cup smooth peanut butter
To Assemble to Bowls: Divide the cooled noodles evenly between four bowls and drizzle with equal amounts of the Vinegar Sauce. Toss until the noodles are well coated. Add the cooked shrimp, cabbage, carrots, and cucumbers. Drizzle with the Peanut Sauce and finish with cilantro, mint, and basil.
1 cup red cabbage, 2 carrots, 1 English cucumber, ½ cup loosely packed cilantro, ¼ cup fresh mint leaves, ¼ cup fresh basil leaves

Video

Notes

Noodles: Look for vermicelli RICE noodles. Avoid regular pasta noodles as these will not taste the same.
Pre-made: Save time and use a bag of coleslaw mix and matchstick carrots instead of the freshly cut cabbage and carrots.
Herbs: All of the herbs are not necessary, but will add a ton of flavor to the dish!
Fish sauce: Don't like fish sauce? Substitute with soy sauce.
Prep-Ahead: Feel free to make the sauce and chop the veggies a day early. Just keep them in an airtight container in the fridge.
Storage: If you think you'll have leftovers, it's best to store the noodles, shrimp, and veggies separately. The noodles and veggies will last 3 to 4 days while the shrimp will last 2 to 3 days in the fridge. Freezing is not recommended as the fresh veggies will lose their texture upon thawing.

Nutrition