20-Minute Vietnamese Spring Roll Bowl
This 20-Minute Vietnamese Spring Roll Bowl boasts everything you love in spring rolls, but without the fuss of wrapping anything. It’s a refreshingly healthy spring/summer dish that’s delicious for lunch or dinner.
For the Peanut Sauce: Peanut Butter | Hoisin Sauce Lime Juice | Garlic Chili Sauce | Water For the Spring Rolls: Rice Noodles | Sesame Oil Shrimp | Carrots | Cucumber Bean Sprouts | Lettuce | Mint Leaves Cilantro Leaves | Thai Basil Leaves
– Make the Peanut Sauce: In a small bowl, combine all sauce ingredients except water. Whisk to combine well. Add enough of the water to thin to desired consistency. Cover and chill until ready to use.
– Cook rice vermicelli noodles according to package instructions, just to al dente. Drain and rinse well with very cold water. Sprinkle with enough Asian sesame oil to loosen and prevent sticking.
– In a serving bowl, combine all remaining spring roll ingredients (shrimp, veggies, herbs) and toss gently. Add cooked/cooled vermicelli noodles and toss to combine. Add desired amount of peanut sauce and toss to coat. Serve immediately.