Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

Name: Spiralized Summer Roll Bowls with Hoisin Peanut Sauce
Total time: 10 min
Yield: 4 Servings
Ingredients: 2 tbsp creamy peanut butter; 24 jumbo peeled and cooked shrimp; 2 teaspoons reduced-sodium soy sauce*; 2 large English cucumbers; 1 tablespoons Hoisin sauce*; 1 thick carrot; 1 teaspoons Sriracha; 1 cup shredded red cabbage; 1/2 teaspoon grated ginger; 2 tbsp cilantro leaves; 4 tablespoons warm water; 12 basil leaves; 12 mint leaves; 2 tbsp chopped peanuts

User Reviews

5.0

30 reviews

Excellent

Total Time
10 mins
Servings
4 Servings
Calories
164 kcal
Course
Salad, Lunch, Dinner
Cuisine
Chinese, Japanese

Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

Iris Warren

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These quick Spiralized Summer Roll Bowls made with spiralized carrots and cucumbers were inspired by my shrimp summer rolls. I wanted to take those yummy rolls (which can be a bit more time consuming) and turn them into a super-quick meal, less than 10 minutes!

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Ingredients

Servings

2 tbsp creamy peanut butter
24 jumbo peeled and cooked shrimp
2 teaspoons reduced-sodium soy sauce*
2 large English cucumbers
1 tablespoons Hoisin sauce*
1 thick carrot (I used 8 oz)
1 teaspoons Sriracha
1 cup shredded red cabbage
1/2 teaspoon grated ginger
2 tbsp cilantro leaves
4 tablespoons warm water (to thin)
12 basil leaves
12 mint leaves
2 tbsp chopped peanuts

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Instructions

Mix all the sauce ingredients in a small bowl and refrigerate until ready to use.
Spiralize the cucumbers and carrots, then cut into 6-inch lengths. Divide the cucumbers, carrot, red cabbage between 4 bowls. Top each with 6 shrimp, 2 tbsp peanut dressing, fresh herbs and chopped peanuts.

Nutrition Information

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Serving 1bowl Calories 164kcal (8%) Carbohydrates 15g (5%) Protein 12g (24%) Fat 7g (11%) Cholesterol 65mg (22%) Sodium 382mg (16%) Fiber 4g (16%) Sugar 6g (12%)