Shrimp Spring Roll Bowl with Peanut Sauce
Thin rice noodle bowls topped with tender shrimp, fresh cabbage, cucumber and carrots drizzled with a silky smooth peanut sauce.
Difficulty:
Easy
Time:
25-30 min
This dish is Gluten-Free
Calories: 636
Fat: 7g
Carbs: 26g
Protein: 27g
ABOUT THE DISH
We’ve deconstructed the classic, coveted spring roll with this tasty, quick bowl! This light and springy version features tons of fresh veggies, quick-sautéed shrimp and everyone’s favorite: silky peanut sauce.
Ingredients
Rice vermicelli noodles
Sesame seeds
Tamari-sugar blend
Peanut Butter
Cucumber
Carrot
Red cabbage
Lime
Thai basil
Shrimp
Cooking terms for this recipe
Chiffonade
To finely slice vegetables or herbs. Best done by stacking the leaves and rolling, then slicing.
Sauté
To jump. To fry in a small amount of fat at high heat.
Garnish
To add decorative or savory touches to food.
What you need
Medium pot with lid
Medium sauté pan
Medium bowl
Food processor (optional)