Description
A vibrant and fresh Spring Roll in a Bowl recipe perfect for a quick and satisfying meal, featuring marinated shrimp, rice noodles, fresh veggies, and two flavorful sauces – a tangy Vinegar Sauce and a creamy Peanut Sauce.
Ingredients
Scale
Shrimp and Marinade
- 1 pound large shrimp (peeled, deveined, tails removed)
- 4 tablespoons soy sauce or Tamari (divided)
- 1 teaspoon salt (divided)
- 4 tablespoons avocado oil (divided)
Noodles
- 8 ounces vermicelli rice noodles
- ½ teaspoon salt
Vinegar Sauce
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- ¼ cup warm water
- 1 tablespoon brown sugar (packed)
- 2 tablespoons lime juice (from 1-2 limes)
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
- 1 clove garlic (finely minced)
Peanut Sauce
- ¼ cup smooth peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar (packed)
- 2 teaspoons rice vinegar
- 1 clove garlic (finely minced)
- ½ teaspoon sriracha (optional)
- ¼ cup warm water (plus more if needed)
Fresh Vegetables and Herbs
- 1 cup red cabbage (thinly sliced)
- 2 carrots (peeled and thinly sliced)
- 1 English cucumber (thinly sliced)
- ½ cup loosely packed cilantro (finely chopped)
- ¼ cup fresh mint leaves (thinly sliced)
- ¼ cup fresh basil leaves (thinly sliced)
Instructions
- Marinate the shrimp: Add the peeled and deveined shrimp to a large bowl and toss with 1 tablespoon of soy sauce. Let them marinate for 10 minutes to absorb the flavors.
- Cook the noodles: Prepare the vermicelli rice noodles according to the package instructions. Drain and rinse under cold water to cool, then drizzle with 1 tablespoon avocado oil and sprinkle ½ teaspoon salt. Toss gently and set aside.
- Sear the shrimp: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer, letting excess soy sauce drip off. Sprinkle with ½ teaspoon salt and cook for 2 minutes on each side until shrimp turn opaque and curl up.
- Make the Vinegar Sauce: In a medium bowl, whisk together fish sauce, 2 tablespoons soy sauce, ¼ cup warm water, 1 tablespoon brown sugar, lime juice, 1 tablespoon rice vinegar, 1 teaspoon sriracha if using, and 1 minced garlic clove until the sugar dissolves completely.
- Make the Peanut Sauce: In another medium bowl, combine peanut butter, remaining 1 tablespoon soy sauce, remaining 1 tablespoon brown sugar, 2 teaspoons rice vinegar, 1 minced garlic clove, and ½ teaspoon sriracha if using. Slowly whisk in ¼ cup warm water, adding 1 tablespoon at a time until reaching desired consistency. Set aside.
- Assemble the bowls: Divide cooled noodles evenly among 4 bowls. Drizzle each bowl with Vinegar Sauce and toss to coat the noodles thoroughly. Add cooked shrimp, red cabbage, carrot slices, and cucumber. Drizzle Peanut Sauce over the top and finish by garnishing with chopped cilantro, mint, and basil leaves.
Notes
- You can adjust the sriracha quantities in both sauces to control the spiciness.
- Use gluten-free tamari soy sauce to make this recipe gluten-free.
- If you prefer, substitute shrimp with cooked chicken or tofu for a variation.
- To keep fresh herbs vibrant, add them just before serving.
- Warm water helps dissolve the sugars fully in the sauces and creates better consistency.
