5 from 20 votes
Spiralized Summer Roll Bowls with Hoisin Peanut Sauce
Spiralized Summer Roll Bowls feature spiral-cut cucumber and carrot strands topped with crisp red cabbage, cooked jumbo shrimp, fresh herbs, and chopped peanuts. The bowls are dressed in a creamy hoisin peanut sauce spiced lightly with sriracha and ginger, balancing savory, sweet, and a touch of heat. This dish offers a fresh, crunchy texture and can be served as a light meal or appetizer.
Total Time
10 mins
Servings:
4
Servings
Calories:
164 kcal
Course:
Salad, Lunch, Dinner
Cuisine:
Chinese, Japanese
Ingredients
- 2 tbsp peanut butter creamy
- 24 Shrimp jumbo, peeled, cooked
- 2 teaspoons soy sauce reduced-sodium
- 2 English cucumber large
- 1 tablespoons hoisin sauce
- 1 carrot I used 8 oz, thick
- 1 teaspoons sriracha
- 1 cup red cabbage shredded
- 1/2 teaspoon ginger grated
- 2 tbsp cilantro leaves
- 4 tablespoons water to thin, warm
- 12 basil leaves
- 12 mint leaves
- 2 tbsp peanut chopped
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 164
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.