Spring Roll Bowl

Spring Roll Bowl

This tasty spring roll bowl is packed with crisp vegetables, shrimp, and vermicelli noodles, topped with peanut sauce and served with Vietnamese Nuoc Cham sauce—an ideal light lunch.

Ingredients

• 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)

Directions

1. This tasty spring roll bowl is packed with crisp vegetables, shrimp, and vermicelli noodles, topped with peanut sauce and served with Vietnamese Nuoc Cham sauce—an ideal light lunch.