Spring Roll Bowl
This delicious spring roll bowl is full of crisp and crunchy vegetables, shrimp, and vermicelli noodles, topped with peanut sauce and served with Vietnamese Nuoc Cham sauce —the perfect light lunch.
Ingredient
- 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
- 1/2 cups small mint leaves (or torn large leaves)
- 1/4 cup salted peanuts
- 1/4 cup creamy peanut butter
- 1/4 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)
Direction
- Gather all ingredients.
- Cook vermicelli noodles according to package directions. Run under cold water to cool. Divide noodles among four bowls.
- Add one fourth of the cooked shrimp to each bowl. On the side of the noodles arrange 1 cup of lettuce, 1/4 cup carrots, 1/4 cup cucumber, and 1/4 an avocado to each bowl.
- Meanwhile for Nam Chom combine rice vinegar, fish sauce, lime juice, ginger, and birds eye chile (optional) in a small bowl.
- For the peanut sauce combine peanut butter, coconut milk, hoisin sauce, lime juice, peanuts and sambal oelec in a small bowl; whisk until smooth.
- Top bowls with green onions, mint leaves and peanuts. Serve with peanut sauce and/or Nam Choc.
