20-Minute Vietnamese Spring Roll Bowl (GF)

20-Minute Vietnamese Spring Roll Bowl (GF)

This 20-Minute Vietnamese Spring Roll Bowl boasts everything you love in spring rolls, but without the fuss of wrapping anything. It’s a refreshingly healthy spring/summer dish that’s delicious for lunch or dinner.

So I talked up these yummy Vietnamese spring rolls a couple weeks ago. Those are the bees knees of the rolled up food world. So fresh, healthy, and fun to nosh on.

I went down the google rabbit trail reading about the difference between spring rolls vs summer rolls. Turns out they are often interchangeably termed, but basically refer to the same thing.

Ingredients

  • 3 TB creamy peanut butter
  • 3 TB hoisin sauce
  • Freshly squeezed lime juice, from 2 small limes
  • 2 tsp garlic chili sauce (or use 2 tsp Sriracha + ¼ tsp garlic powder)
  • 2-3 TB water
  • 7 oz. dry rice vermicelli (thin rice noodles)
  • Asian toasted sesame oil
  • 1 pound cooked jumbo shrimp, sliced in half (similar to butterfly-cut, but cut all the way through)
  • 1 cup matchstick carrots
  • 1 cup julienned cucumber
  • 1 cup bean sprouts
  • 1 cup thinly sliced green leaf lettuce
  • 1 bunch mint leaves
  • 1 bunch cilantro leaves
  • 1 bunch Thai basil leaves
Read the whole recipe on Chew Out Loud