Spring Roll in a Bowl (Print Version)
# Ingredients:
→ Protein
01 -
1 pound large shrimp, peeled, deveined, tails removed
→ Noodles
02 -
8 ounces vermicelli rice noodles
→ Sauces & Seasonings
03 -
4 tablespoons soy sauce or tamari, divided
04 -
2 tablespoons fish sauce
05 -
2 tablespoons packed brown sugar, divided
06 -
2 tablespoons lime juice (from 1-2 limes)
07 -
1 tablespoon plus 2 teaspoons rice vinegar, divided
08 -
1 ½ teaspoons sriracha, divided (optional)
09 -
2 cloves garlic, finely minced, divided
10 -
¼ cup smooth peanut butter
11 -
1 teaspoon salt, divided
12 -
4 tablespoons avocado oil, divided
13 -
½ cup warm water, divided, plus more if needed
→ Fresh Vegetables & Herbs
14 -
1 cup red cabbage, thinly sliced
15 -
2 carrots, peeled and thinly sliced
16 -
1 English cucumber, thinly sliced
17 -
½ cup loosely packed cilantro, finely chopped
18 -
¼ cup fresh mint leaves, thinly sliced
19 -
¼ cup fresh basil leaves, thinly sliced
# Instructions:
01 -
In a large bowl, toss shrimp with 1 tablespoon of soy sauce and marinate for 10 minutes.
02 -
Cook vermicelli rice noodles according to package directions. Drain in a colander and rinse with cold water until cooled. Drizzle with 1 tablespoon of avocado oil and sprinkle with ½ teaspoon salt. Toss to combine and set aside.
03 -
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Once shimmering, add the marinated shrimp one at a time, allowing excess soy sauce to drip off. Arrange in a single layer, sprinkle with ½ teaspoon salt, and cook for 2 minutes per side, until opaque and curled.
04 -
In a medium bowl, combine fish sauce, 2 tablespoons soy sauce, ¼ cup water, 1 tablespoon brown sugar, lime juice, 1 tablespoon rice vinegar, 1 teaspoon sriracha (if using), and 1 minced garlic clove. Whisk until sugar completely dissolves.
05 -
In another medium bowl, whisk together peanut butter, remaining 1 tablespoon soy sauce, 1 tablespoon brown sugar, 2 teaspoons rice vinegar, remaining garlic clove, and ½ teaspoon sriracha (if using). Slowly incorporate ¼ cup water, adding 1 tablespoon at a time, until desired consistency is reached.
06 -
Divide cooled noodles evenly between four bowls and drizzle with equal amounts of vinegar sauce. Toss until noodles are well coated. Top with cooked shrimp, cabbage, carrots, and cucumbers. Drizzle with peanut sauce and garnish with cilantro, mint, and basil.
# Notes:
01 -
Look for vermicelli RICE noodles. Regular pasta noodles will not taste the same.
02 -
Save time by using bagged coleslaw mix and matchstick carrots instead of freshly cut cabbage and carrots.
03 -
All herbs add significant flavor, though not all are strictly necessary.
04 -
For a fish sauce alternative, substitute with additional soy sauce.
05 -
Prepare sauces and chop vegetables a day ahead and store in airtight containers in the refrigerator.
06 -
For leftovers, store noodles, shrimp, and vegetables separately. Noodles and vegetables will last 3-4 days, shrimp 2-3 days refrigerated. Not suitable for freezing.