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.
Directions
Recipe Ingredients
- 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)
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