Spring Roll Bowl
Spring Roll Bowl
Ingredients
For the Spring Roll Bowl
- 13 oz raw Argentine red shrimp
- 100 g rice vermicelli noodles, uncooked
- 1/2 bunch green leaf lettuce, chopped into small pieces
- 1 1/2 cups beansprouts
- 2 Persian cucumbers, sliced into thin strips
For the Peanut Sauce
- 1/2 tablespoon oil
- 2 cloves garlic, minced
- 2 1/2 tablespoons hoisin sauce
- 1 1/2 tablespoons smooth peanut butter
- 1/4 cup water, adjust thickness of sauce with more or less water
- 1 teaspoon sambal chili paste
Instructions
- 1
Bring a pot of water to a boil. Add the vermicelli noodles and cook according to package directions until tender.
⏱️ 5 min
- 2
Once the noodles are cooked, quickly transfer them to a bowl of cold water to stop the cooking process and cool them down. Once cold, drain the water thoroughly.
⏱️ 10 min
- 3
While the noodles are cooling, chop the green leaf lettuce into small pieces and slice the Persian cucumbers into thin strips.
⏱️ 5 min
- 4
Heat a pan coated with spray oil over medium-low heat. Add the raw Argentine red shrimp and grill until cooked through, about 2-3 minutes per side, or until pink and opaque.
⏱️ 6 min
- 5
In a separate bowl, combine the oil, minced garlic, hoisin sauce, smooth peanut butter, water, and sambal chili paste. Whisk until well combined and smooth, adjusting water as needed for desired consistency.
⏱️ 4 min
- 6
To assemble the meal prep containers, divide the cooked noodles, chopped lettuce, sliced cucumbers, beansprouts, and grilled shrimp evenly between two containers. Set aside half of the prepared peanut sauce in a separate small container for each meal prep, to be added just before eating.
⏱️ 5 min
- 7
For reheating, if meal prepping, place veggies and shrimp in separate bags to maintain freshness. When ready to eat, microwave the noodles with a wet paper towel first to steam them, then add shrimp and microwave until warm. Finally, add the fresh veggies on top, pour the sauce, and enjoy.
Kitchen Tools
Nutrition Facts (per serving)
Spring Roll Bowl
For the Spring Roll Bowl
- 13 oz raw Argentine red shrimp
- 100 g rice vermicelli noodles, uncooked
- 1/2 bunch green leaf lettuce, chopped into small pieces
- 1 1/2 cups beansprouts
- 2 Persian cucumbers, sliced into thin strips
For the Peanut Sauce
- 1/2 tablespoon oil
- 2 cloves garlic, minced
- 2 1/2 tablespoons hoisin sauce
- 1 1/2 tablespoons smooth peanut butter
- 1/4 cup water, adjust thickness of sauce with more or less water
- 1 teaspoon sambal chili paste
Instructions
- 1
Bring a pot of water to a boil. Add the vermicelli noodles and cook according to package directions until tender.
⏱️ 5 min - 2
Once the noodles are cooked, quickly transfer them to a bowl of cold water to stop the cooking process and cool them down. Once cold, drain the water thoroughly.
⏱️ 10 min - 3
While the noodles are cooling, chop the green leaf lettuce into small pieces and slice the Persian cucumbers into thin strips.
⏱️ 5 min - 4
Heat a pan coated with spray oil over medium-low heat. Add the raw Argentine red shrimp and grill until cooked through, about 2-3 minutes per side, or until pink and opaque.
⏱️ 6 min - 5
In a separate bowl, combine the oil, minced garlic, hoisin sauce, smooth peanut butter, water, and sambal chili paste. Whisk until well combined and smooth, adjusting water as needed for desired consistency.
⏱️ 4 min - 6
To assemble the meal prep containers, divide the cooked noodles, chopped lettuce, sliced cucumbers, beansprouts, and grilled shrimp evenly between two containers. Set aside half of the prepared peanut sauce in a separate small container for each meal prep, to be added just before eating.
⏱️ 5 min - 7
For reheating, if meal prepping, place veggies and shrimp in separate bags to maintain freshness. When ready to eat, microwave the noodles with a wet paper towel first to steam them, then add shrimp and microwave until warm. Finally, add the fresh veggies on top, pour the sauce, and enjoy.