Spring Roll Bowl
Ingreadient
-
4 ounces vermicelli noodles
-
1 pound large shrimp - peeled, deveined, and cooked
-
1 head butterhead lettuce, torn into bite-sized pieces
-
2 large carrots, peeled and julienned
-
1 English cucumber, julienned
-
1 avocado, sliced
-
2 green onions, sliced on a bias
-
1/2 cups small mint leaves (or torn large leaves)
-
1/4 cup salted peanuts
Peanut Sauce:
-
1/4 cup creamy peanut butter
-
1/4 cup canned unsweetened light coconut milk
-
2 tablespoons hoisin sauce
-
1 tablespoon lime juice
-
1 tablespoon chopped roasted peanuts
-
1 teaspoon sambal oelek (optional)
Nuoc Cham:
-
6 tablespoons rice vinegar
-
2 tablespoons fish sauce
-
1 tablespoon lime juice
-
1 tablespoon minced ginger
-
1 birds eye chile, thinly sliced (optional)
Direction
-
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 an avocado to each bowl.
-
Meanwhile for Nam Chom 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 oelec in a small bowl; whisk until smooth.
-
Top bowls with green onions, mint leaves and peanuts. Serve with peanut sauce and/or Nam Choc.
