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Spring Rolls Bowls Recipe

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4.3 from 5 reviews

Delicious and vibrant Spring Rolls Bowls featuring tender sautéed shrimp, fresh vegetables, rice noodles, and a creamy homemade peanut sauce. This easy-to-make, healthy bowl brings all the flavors of traditional spring rolls into a convenient and satisfying dish perfect for a quick lunch or dinner.

Ingredients

Protein

  • 1 pound peeled and deveined shrimp

Noodles

  • 8 ounces uncooked rice noodles

Vegetables & Fruits

  • 1 avocado (peeled and sliced)
  • 1 cup shredded carrots
  • 1 red bell pepper (sliced)
  • 1 cup sliced cucumbers
  • 1 cup thinly sliced red cabbage
  • 1 jalapeño (sliced thin)

Other

  • Olive oil (for cooking shrimp, about 1 tablespoon)
  • Salt and pepper (to taste)
  • Cilantro (optional, for garnish)
  • Lime wedges (for serving)
  • Peanut Sauce Ingredients: ½ cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon grated fresh ginger, 1 clove garlic (minced), 1-2 teaspoons water (to thin sauce as needed)

Instructions

  1. Prep the Vegetables: Wash and chop all vegetables including slicing the avocado, red bell pepper, cucumbers, red cabbage, and thinly slicing the jalapeño. Set aside.
  2. Cook the Rice Noodles: Prepare the rice noodles following the package instructions, usually by soaking or boiling for a few minutes. Once cooked, rinse thoroughly under cold water to stop the cooking process and prevent sticking. Drain well.
  3. Make the Peanut Sauce: In a bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, honey, grated ginger, and minced garlic until smooth and creamy. Add a little water to reach your desired consistency. Taste and adjust seasoning with salt or additional honey if needed.
  4. Cook the Shrimp: Heat about 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat the shrimp dry with paper towels and season with salt and pepper. Add shrimp in a single layer to the skillet. Cook for 1-2 minutes on one side, then flip and cook another minute or until the shrimp turn opaque and start to curl. Remove from heat.
  5. Assemble the Bowls: Divide the cooked rice noodles evenly into 4 bowls. Top each with equal portions of the prepared vegetables and cooked shrimp. Drizzle each bowl generously with the peanut sauce. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the bowl.

Notes

  • You can substitute shrimp with cooked chicken, tofu, or tempeh for a different protein option.
  • Adjust the spiciness by adding more or less jalapeño or using a milder pepper.
  • Rice noodles can be replaced with soba or vermicelli noodles if preferred.
  • Peanut sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • For a gluten-free version, ensure you use gluten-free soy sauce or tamari in the peanut sauce.

Find it online: https://lauracooks.com/spring-rolls-bowls-recipe/