How to Make Spring Rolls Bowls
Spring Roll Bowls have everything you love about classic spring rolls, but without all the work!
Servings: 4 servings
Ingredients
Other Ingredients
- 1 pound peeled and deveined shrimp
- 8 ounces uncooked rice noodles
- 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
Instructions
- Prep and chop all of the vegetables.
- Cook the rice noodles according to the package instructions and rinse them under cold water.
- While the noodles cook, make the peanut sauce. Whisk together all of the ingredients until smooth and creamy. Taste if for seasoning and add salt if needed.
- Add a little olive oil to a large skillet and heat over medium-high heat. Pat the shrimp dry with paper towels and season them with salt and pepper. Add the shrimp to the skillet and spread them into a single layer. Cook for about 1-2 minutes then flip them over and cook another minute or until they start to curl and are opaque. Remove the skillet from the heat.
- To assemble the bowls, divide the rice noodles into bowls. Top them with equal amounts of the vegetables and shrimp. Drizzle on your desired amount of the peanut sauce. Garnish with cilantro if desired and serve with a lime wedge.
Video
Nutrition
Calories: 583kcal | Carbohydrates: 74g | Protein: 32g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 183mg | Sodium: 505mg | Potassium: 993mg | Fiber: 8g | Sugar: 16g | Vitamin A: 6668IU | Vitamin C: 67mg | Calcium: 132mg | Iron: 2mg