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Spring Rolls Bowls with Shrimp and Peanut Sauce Recipe

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★★★★

4 from 40 reviews

This vibrant and fresh Spring Rolls Bowl recipe combines tender sautéed shrimp with crisp vegetables, creamy avocado, and perfectly cooked rice noodles, all tossed with a flavorful homemade peanut sauce. Ready in just 30 minutes, it’s a light and satisfying meal inspired by the classic spring roll, deconstructed and perfect for a quick, healthy dinner for four.

Ingredients

Scale

Shrimp and Vegetables

  • 1 pound peeled and deveined shrimp
  • 8 ounces uncooked rice noodles
  • 1 avocado, peeled and sliced
  • 1 cup shredded carrots
  • 1 red bell pepper, sliced
  • 1 cup sliced cucumbers
  • 1 cup thinly sliced red cabbage
  • 1 jalapeño, thinly sliced

Peanut Sauce

  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 garlic clove, minced
  • 1 teaspoon grated fresh ginger
  • Water to thin the sauce as needed

Additional

  • Olive oil for cooking
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Lime wedges for serving

Instructions

  1. Prep Vegetables: Start by washing, peeling, and chopping all the vegetables as directed—slice the bell pepper, shred the carrots, slice cucumbers and red cabbage thinly, slice the jalapeño, and peel and slice the avocado. Set aside for assembly.
  2. Cook Rice Noodles: Prepare the rice noodles according to package instructions, usually by boiling them briefly until tender. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
  3. Make Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger until smooth and creamy. Add water a little at a time to reach your desired consistency. Taste and adjust seasoning with salt if necessary.
  4. Cook Shrimp: Heat a little olive oil in a large skillet over medium-high heat. Pat the shrimp dry with paper towels and season with salt and pepper. Add shrimp to the skillet in a single layer. Cook for 1-2 minutes on one side, then flip and cook for another minute until the shrimp are opaque and slightly curled. Remove from heat.
  5. Assemble Bowls: Divide the cooked rice noodles among four bowls. Top each with equal amounts of the shredded carrots, bell pepper, cucumber, red cabbage, jalapeño slices, avocado slices, and cooked shrimp. Drizzle each bowl with desired amount of peanut sauce. Garnish with fresh cilantro and serve with lime wedges on the side for an added burst of freshness.

Notes

  • For a vegetarian or vegan version, substitute shrimp with tofu or tempeh and use a vegan peanut butter sauce (ensure no honey).
  • Adjust the jalapeño quantity depending on your heat preference or omit for a milder dish.
  • Rice noodles can be replaced with other noodles like soba or glass noodles if preferred.
  • Leftover peanut sauce can be stored in an airtight container in the fridge for up to a week.
  • Serve with extra lime wedges for those who enjoy a tangier flavor.

Keywords: spring rolls bowl, shrimp spring rolls, peanut sauce, rice noodle bowl, quick dinner, healthy bowl, Asian inspired

Find it online: https://epicrecipebox.com/spring-rolls-bowls-with-shrimp-and-peanut-sauce-recipe/