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Spring Roll Bowl with Peanut Sauce

Overhead view of a vibrant Spring Roll Bowl with Peanut Sauce, featuring shrimp, rice noodles, and colorful shredded vegetables.
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A deconstructed spring roll served in a bowl format, featuring fresh vegetables, herbs, and shrimp, topped with a creamy, balanced peanut sauce.

Ingredients

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  • 8 oz rice vermicelli noodles
  • 8 oz cooked shrimp, peeled and deveined (or 8 oz firm tofu, cubed)
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 large cucumber, julienned
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup chopped peanuts, for garnish
  • For the Peanut Sauce:
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon lime juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon sriracha or chili garlic sauce (optional)

Instructions

  1. Cook the rice vermicelli noodles according to package directions. Drain them immediately and rinse with cold water to stop cooking and remove excess starch. Set aside.
  2. Prepare the peanut sauce: In a medium bowl, whisk together the peanut butter and warm water until smooth.
  3. Add the soy sauce, rice vinegar, honey (or maple syrup), lime juice, ginger, garlic, and sriracha (if using) to the peanut butter mixture. Whisk until the sauce is completely smooth and creamy. Add more warm water, one teaspoon at a time, if the sauce is too thick.
  4. Assemble the bowls: Divide the cooked noodles evenly among four serving bowls.
  5. Arrange the fresh ingredients on top of the noodles: place the shrimp (or tofu), shredded carrots, red cabbage, and julienned cucumber in separate sections over the noodles.
  6. Top each bowl generously with fresh mint and cilantro leaves.
  7. Drizzle the prepared peanut sauce over all the components in the bowl.
  8. Garnish with chopped peanuts before serving.

Notes

  • You can prepare the peanut sauce up to three days ahead and store it in the refrigerator. Let it sit at room temperature for 15 minutes before serving, or whisk in a little warm water to loosen it.
  • For a vegan option, substitute the shrimp with baked or pan-fried tofu, and use maple syrup in the sauce.
  • Layering the ingredients cold over the room-temperature or cool noodles keeps the vegetables crisp.

Nutrition

Find it online: https://spoonswirl.com/spring-roll-bowl-with-peanut-sauce/