Spring Roll Bowls
User Reviews
4.4
Spring Roll Bowls
Description
Spring Roll Bowls merge cooked shrimp, rice noodles, and a variety of crunchy vegetables such as shredded carrot, sliced bell pepper, cucumber, and red cabbage. These are topped with a peanut sauce made from natural peanut butter, fresh lime juice, honey, soy sauce, and aromatic garlic and ginger, with a hint of sriracha and fish sauce for depth. The shrimp are cooked briefly in a hot skillet until just opaque to retain moisture.
The assembly involves layering the noodles in a bowl, then piling on the vegetables and shrimp before drizzling the peanut sauce. Garnishing with cilantro and a lime wedge brightens the flavors and allows for personal seasoning adjustments. This bowl-style presentation offers a convenient and fresh way to enjoy familiar spring roll flavors with a mix of creamy, spicy, and crisp textures.
This dish serves well as a satisfying lunch or light dinner, pairing the richness of the peanut sauce with the freshness and bite of the vegetables and the tender shrimp. The inclusion of avocado adds creaminess and balances the mildly spicy sauce, while the jalapeño adds an optional sharpness.
Ingredients
Peanut Sauce
- 1/3 cup peanut butter natural
- 3 tablespoons lime juice fresh
- 2 tablespoons honey
- 1 tablespoon soy sauce tamari for gluten-free, low sodium
- 1 teaspoon sriracha
- 1/2 teaspoon fish sauce optional
- 1 teaspoon ginger grated fresh
- 1/2 teaspoon garlic grated
- 3-4 tablespoons water hot
Other Ingredients
- 1 pound Shrimp peeled and deveined
- 8 ounces rice noodles uncooked
- 1 avocado peeled and sliced
- 1 cup carrot shredded
- 1 red bell pepper sliced
- 1 cup cucumber sliced
- 1 cup red cabbage thinly sliced
- 1 jalapeño sliced thin
Instructions
- Prep and chop all of the vegetables.
- Cook the rice noodles according to the package instructions and rinse them under cold water.
- While the noodles cook, make the peanut sauce. Whisk together all of the ingredients until smooth and creamy. Taste if for seasoning and add salt if needed.
- Add a little olive oil to a large skillet and heat over medium-high heat. Pat the shrimp dry with paper towels and season them with salt and pepper. Add the shrimp to the skillet and spread them into a single layer. Cook for about 1-2 minutes then flip them over and cook another minute or until they start to curl and are opaque. Remove the skillet from the heat.
- To assemble the bowls, divide the rice noodles into bowls. Top them with equal amounts of the vegetables and shrimp. Drizzle on your desired amount of the peanut sauce. Garnish with cilantro if desired and serve with a lime wedge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 629kcal | 31% |
| Carbohydrates | 73g | 24% |
| Protein | 41g | 82% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 239mg | 80% |
| Sodium | 1630mg | 68% |
| Fiber | 9g | 36% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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