Spring Roll Bowl
A fresh and healthy bowl full of vermicelli noodles, shrimp, and vibrant vegetables, topped with peanut sauce and nuoc cham.
Ingredients
- vermicelli noodles (113 grams)
- large shrimp (454 grams)
- butterhead lettuce (1 head)
- carrots (2 large)
- English cucumber (1 each)
- avocado (1 each)
- green onions (2 each)
- mint leaves (125 grams)
- salted peanuts (30 grams)
- creamy peanut butter (60 grams)
- light coconut milk (60 grams)
- hoisin sauce (30 grams)
- lime juice (15 grams)
- chopped roasted peanuts (15 grams)
- sambal oelek (5 grams)
- rice vinegar (90 grams)
- fish sauce (30 grams)
- minced ginger (15 grams)
- birds eye chile (1 each)
Instructions
- Gather all ingredients.
- Cook vermicelli noodles according to package directions. Run under cold water to cool. Divide noodles among four bowls.
- Add one fourth of the cooked shrimp to each bowl. On the side of the noodles arrange 1 cup of lettuce, 1/4 cup carrots, 1/4 cup cucumber, and 1/4 of an avocado to each bowl.
- Meanwhile for Nuoc Cham combine rice vinegar, fish sauce, lime juice, ginger, and birds eye chile (optional) in a small bowl.
- For the peanut sauce combine peanut butter, coconut milk, hoisin sauce, lime juice, peanuts and sambal oelek in a small bowl; whisk until smooth.
- Top bowls with green onions, mint leaves and peanuts. Serve with peanut sauce and/or Nuoc Cham.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 574
- fat: 32 g
- sats: 6 g
- carbs: 38 g
- fibre: 12 g
- protein: 38 g
- salt: 2.069 g