Spring Roll Bowls (Print)
Fresh bowl with rice noodles, shrimp, and vegetables drizzled with homemade peanut sauce - all the flavors without the rolling!
# Ingredients:
→ Peanut Sauce
01 -
1/3 cup natural peanut butter
02 -
3 tablespoons fresh lime juice
03 -
2 tablespoons honey
04 -
1 tablespoon low sodium soy sauce (or tamari for gluten-free)
05 -
1 teaspoon sriracha
06 -
1/2 teaspoon fish sauce (optional)
07 -
1 teaspoon grated fresh ginger
08 -
1/2 teaspoon grated garlic
09 -
3-4 tablespoons hot water
→ Main Ingredients
10 -
1 pound peeled and deveined shrimp
11 -
8 ounces uncooked rice noodles
12 -
1 avocado, peeled and sliced
13 -
1 cup shredded carrots
14 -
1 red bell pepper, sliced
15 -
1 cup sliced cucumbers
16 -
1 cup thinly sliced red cabbage
17 -
1 jalapeño, sliced thin
# Directions:
01 -
Prep and chop all of the vegetables for the bowls.
02 -
Cook the rice noodles according to the package instructions and rinse them under cold water.
03 -
Whisk together all of the peanut sauce ingredients until smooth and creamy. Adjust seasoning with salt if needed.
04 -
Heat a little olive oil in a large skillet over medium-high heat. Pat the shrimp dry with paper towels and season with salt and pepper. Add to the skillet in a single layer. Cook for 1-2 minutes, flip, and cook another minute until they curl and are opaque. Remove from heat.
05 -
Divide the rice noodles into bowls. Top with equal amounts of vegetables and shrimp. Drizzle with desired amount of peanut sauce. Garnish with cilantro if desired and serve with a lime wedge.
# Notes:
01 -
Spring Roll Bowls have everything you love about classic spring rolls, but without all the rolling work!