Vietnamese Rainbow Spring Roll Bowls

Bright, fresh, crunchy and loaded with so much goodness, these bowls are a great addition to your weeknight meal rotation. You can change up your add-ins too, if you like, and I recommend giving sprouts and shredded cabbage a try, and swapping pan-fried tofu in for the roasted shrimp. This peanut sauce takes all of 60 seconds to whip up, and is just so tasty. It’s great in a pinch and a wonderful back-pocket sauce to have up your sleeve.

Author: Lauren McDuffie

Ingredients

Scale

16– oz raw peeled and deveined shrimp (any size you like; thawed if frozen)
2 Tbsp olive oil
Salt and pepper to taste
16– oz rice noodles this is typically 2 boxes of “pad Thai noodles” for me
Store-bought sweet chili sauce
2 large carrots shaved into strands (I use a veggie peeler)
1 large watermelon radish thinly sliced
1 cucumber thinly sliced
2 avocados sliced
Chopped peanuts for sprinkling (optional)
Chopped scallions for sprinkling (optional)

For the Quick Peanut Sauce

1 cup peanut butter
3 Tbsp soy sauce
1 heaping tsp sugar
1 tsp garlic powder or 2 cloves grated fresh garlic

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350 degrees F. Put the shrimp on a baking sheet and toss with about 1 to 2 Tbsp of the oil; season with salt and pepper. Roast for 5 to 6 minutes (depending on the size of your shrimp). They cook really fast – you’ll know they’re done when they begin to curl up and turn pink.
Meanwhile, in a large pot, cook your noodles according to package directions. Drain and return to the pot. Add some sweet chili sauce to the noodles (the amount is totally up to you) and toss to coat. I usually do about ¼ to 1/3 cup.
In each of four large serving bowls, pile some sweet chili noodles, and top with some of the roasted shrimp. Add some shaved carrots to each bowl, along with some radish, cucumber slices, and sliced avocados. Sprinkle with chopped peanuts and scallions, if using, and serve right away, with extra soy sauce and the quick peanut sauce (below) on the side.
Make the quick peanut sauce: In a small bowl, whisk/stir together the peanut butter, soy sauce, sugar, garlic powder, and 1 TBSP water. Heat in the microwave for about 15 seconds and stir. Alternatively, you can do this in a small saucepan set over med-low heat. Taste your sauce and adjust any of the components to suit your taste (more soy sauce, sugar, water if it’s too thick, etc.). A little ground ginger is also nice …

Find it online: https://mykitchenlittle.com/2019/12/10/vietnamese-rainbow-spring-roll-bowls/