Shrimp Spring Roll in a Bowl
Skip the rice paper and make these easy Vietnamese-inspired shrimp spring roll bowls! Packed with juicy shrimp, rice noodles, fresh herbs, and a homemade peanut dressing.
Servings: 4
Calories: 472kcal
Ingredients
Ginger Poached Shrimp
- 16 ounces raw large shrimp cleaned & deveined
- 2 slices ginger root
- 2 cloves garlic peeled and smashed
- 1 Tablespoon fish sauce
- ½ teaspoon sugar
- 1 Tablespoon kosher salt
- 3 green onions whites only
- Juice of one lime
For the Bowls
- 6 ounces thin vermicelli rice noodles prepared according to package directions
- 3 cups leaf lettuce torn into bite-sized pieces
- 1 large carrot chopped
- 1 seedless cucumber chopped
- 3 green onions chopped greens only
- 2 Tablespoons finely chopped fresh cilantro
- 1 Tablespoon finely chopped fresh mint
- 1 Tablespoon finely chopped Thai basil sub regular basil
Peanut Sauce
- ½ cup peanut butter
- 2 Tablespoon tamari gluten free soy sauce
- 1 Tablespoon rice vinegar
- ½ lime juice and zest
- 1 " piece fresh ginger peeled
- 2 cloves garlic peeled
- 2 teaspoons sambal oelek
- 2 Tablespoons warm water add slowly for desired consistency (to thin)
Instructions
Poached Shrimp
- Prepare an ice bath for your shrimp after cooking.
- In a medium pot full of water, add salt, garlic, ginger, fish sauce, sugar, lime juice, and the white parts of the scallions. Bring to a boil. Add the shrimp and cook for about 2–3 minutes, or until they turn pink and opaque.
- Immediately remove the shrimp and transfer them to an ice bath to stop the cooking process. Drain and pat dry with a paper towel.
Peanut Sauce
- Place all ingredients in a blender or food processor. Blend for 1 minute or until smooth. Gradually add warm water while mixing until the sauce reaches a smooth, pourable consistency.
Assemble the Bowl
- Divide all ingredients evenly into 4 portions. Top each portion with shrimp and drizzle with the dressing.
Notes
- You can thaw precooked shrimp to save time but it will have less flavor than the ginger poached shrimp.
- You can serve the rice noodles warm or cold. Add a splash of oil or a little peanut sauce to coat them and prevent them from sticking.
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