Vietnamese 'Spring Roll in a Bowl' w/ peanut sauce
This Vietnamese ‘Spring Roll in a Bowl’ with peanut sauce is SO refreshing with all the fresh vegetables and herbs. These bowls are easy to make, and are a perfect lunch or light dinner.
Servings: 4 bowls
Ingredients
- 6 oz rice vermicelli noodles
- 1 lb shrimp (optional)
Veggies - (use as much/little as you want)
- Romaine
- Cucumber, seeded
- Carrots
Herbs & Aromatics - (use as much/little as you want)
- Mint
- Thai basil
- Cilantro
- Green onion
- Lime
For the peanut sauce
- 6 packets RX Peanut Butter (or 1 cup PB)
- 1.5 tbsp Hoisin sauce
- 2 tbsp Lime juice
- 1 tsp Toasted sesame oil
- 1 tsp Ginger, diced
- 1 tsp Mirin (rice wine)
Instructions
- Cook the rice noodles: soak in warm water for 5-10 minutes. Bring a large pot of water to a boil, boil noodles for 1 minute. Drain and rinse, set aside to cool.
- Cook the shrimp (if using). Bring a large pot of water to boil. Boil shrimp for 2 minutes. Drain and set aside to cool.
- Make the peanut sauce: put the peanut butter in a bowl. Add warm water, 1-2 tbsp at a time, until desired consistency. (I add 6-7tbsp) Add hoisin, lime, sesame, ginger, and mirin. Stir to combine well.
- Chop veggies - I like to use romaine, cucumber, and carrot.
- Chop/tear herbs - I like to use mint, Thai basil and cilantro. Try to use all 3 if you can!
- Serve spring roll bowls with noodles, veggies, herbs, and top with peanut sauce!