Shrimp Spring Roll Bowls with Tahini Sauce

this recipe

Hello Spring!!! Hello favorite season of the year!!!

Hello shrimp spring roll bowls!!!!

Before we dive in let me clarify something.

When I am talking about spring rolls, I am talking about those lovely little appetizers you can order at Asian restaurants that have various veggies, often times fresh mint leaves, and often times shrimp. They are made with clear rice paper so you can see everything you are eating. And there is usually a dipping sauce on the side. something sweet, salty, tangy, maybe a little spicy.

I love those spring rolls so much! They are so fresh, and bright, and flavorful, and bursting with veggies.

The impostor spring roll is a roll that’s got a dough wrapper and is fried. More like what you think of as an egg roll, yet they have other things inside besides the traditional egg foll filling, which is why I think restaurants label them as spring rolls on their menus.

Go away impostor spring rolls! We want the real deal here!

This is not just because I usually prefer a lighter appetizer that’s not fried, it’s because of the pure trickery of it.

Whether or not it is intentional I have been disappointed on several occasions by ordering spring rolls thinking I will get the lovely light version and receive the fried version. There was nothing on the menu to indicate they are fried.

Come on restaurants! Just be specific, okay?!

Anyways, I have made spring rolls myself before and the rolling process is way too tedious. And time consuming. And I want to over stuff them which results in a not so pretty spring roll. When I saw the idea for a spring roll in bowl, I just knew the stars had aligned!

Shrimp spring roll bowls have all of the flavor and texture of a spring roll but without having to roll them one by one! The rice noodles replace the rice wrappers that would normally be what creates the roll.

In other words, all you really have to do is cook your noodles, cook your shrimp, chop some veggies, whip up the tahini sauce and then throw everything together in a bowl!

Simple. Done. Let’s eat.

Spring time meal perfection!!!

Also, did you see how creamy and dreamy that tahini sauce looks above?!  Yes, lots of that sauce is involved!!!

We’ve got a rainbow of veggies for the spring roll bowls! Really, you can use any kind of crunchy veggies you love but I went with a mix of crunchy Thai vibin’ veggies. We’ve got:

• seedless cucumber
• mini red bell peppers
• shredded purple cabbage
• shredded carrots
• sugar snap peas (my fave)
• Plus, fresh mint
• and fresh cilantro

Such a thing of beauty, don’t you agree?!

These spring roll bowls come together in a snap. If you buy pre-shredded cabbage and carrots you can be eating our meal in only 22 minutes!

Spring roll bowls make a great weeknight dinner, especially in the summer because barely any cooking or heat is required.

They would also make a great packed lunch, although, the are best eaten within a day of making it otherwise the veggies get soggy.

Spring roll bowls are gluten free, dairy free. You swap the shrimp for leftover chicken or crispy tofu. You can also swap the tahini paste for peanut butter. Both will make awesome creamy sauces.

You do you, friends!

I know you will love these spring roll bowls as much as I do. They are light, bright, crunchy, packed with flavor. That tender blanched shrimp goes so nicely with the creamy tahni sauce.

The best part, is they are super simple to make, no rolling involved. And they resemble the REAL spring rolls I Love so much!

Will the REAL spring rolls please STAND UP! PLEASE STAND UP! (Leave a comment below if you get that 90’s joke?!)

Yup, I’m getting hungry over here just thinking about these beautiful bowls of goodness!

I think it’s time for lunch! Anyone else?!

If you like this recipe you might also enjoy my smoked salmon sushi bowls. Can you tell I don’t love rolling things? lol

Shrimp Spring Roll Bowls with Tahini Sauce

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• Author: Emily Koch
• Prep Time: 20 mins
• Cook Time: 2 mins
• Total Time: 22 mins
• Yield: 4 1x
• Category: Entree, seafood, healthy, bowls, easy
• Cuisine: Gluten free, dairy free

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Description

Shrimp spring roll bowls have all the flavors of a traditional spring roll, only with the ease of a bowl. Refreshing, light, and packed with veggies this meal makes a great weeknight dinner or packed lunch.

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Ingredients

Units USM Scale 1x2x3x

• Tahini sauce
• 1/2 cup tahini paste (sesame butter)
• 2 tablespoons sesame oil
• 1/4 cup Soy sauce (use tamari or coconut aminos to keep gluten free)
• 1/4 cup Rice vinegar
• 1/4 cup Honey
• 4 inches Ginger, grated
• 4 cloves Garlic, minced
• Optional: 2 to 3 teaspoons red chili flakes
• Shrimp and rice noodles
• 1/2 pound peeled shrimp
• salt
• 7 ounces rice noodles
• Veggies
• 1/2 cup to 3/4 cup purple shredded cabbage (I used pre-shredded cabbage from the store)
• 1/2 cup to 3/4 cup shredded carrots (I used pre-shredded carrots)
• 1/2 English cucumber, sliced into half moons
• 3/4 cup sugar snap peas, cut into 1 inch pieces
• 3 to 4 mini bell peppers, sliced
• 1/2 to 1 cup packed mint, chopped
• 1/2 cup packed cilantro leaves, chopped
• Optional Toppings
• sesame seeds
• More herbs: cilantro, mint, or even green onions

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Instructions

1. Prepare: Begin bringing 2 medium sized sauce pots to a boil. If they start to come to a boil before you are ready to use them (to cook the shrimp and rice noodles) than keep the pots of water covered and turn off the heat. This way they will quickly reach a boil again once you are ready to use them.
2. Make the sauce: While the pots are coming to a boil prepare the remaining ingredients. Add all of the sauce ingredients to a small mixing bowl and whisk together to combine until smooth. Taste the sauce and adjust seasonings as needed, set aside.
3. Cook the noodles: Place the rice noodles in one of the pots of boiling water. Follow the package directions for timing – mine said to turn off the heat and allow the noodles to soften as for 8 minutes. Drain once done cooking and transfer to a large mixing bowl and cover with cold water, set aside.
4. Cook the shrimp:To the other pot add a generous amount of salt. Add the shrimp and allow the shrimp to simmer for exactly 2 minutes – the shrimp should curl up and turn opaque and pink when cooked. Immediately drain, rinse in cold water and add it to the bowl along with the noodles, set aside.
5. Chop the veggies: Chop and prepare the veggies as instructed above.
6. Finish: Drain the pasta and shrimp, use a paper towel to dry out the mixing bowl. Add the drained noodles and shrimp back to the mixing bowl along with all of the veggies, herbs, and sauce – gently toss to combine well.
7. Serve: Either transfer to a clean serving bowl or to smaller bowls. Garnish with sesame seeds and or fresh herbs, if desired. Serve immediately (supposed to be served cold). This dish is best when fresh, however it does last fairly well in the fridge for up to 1 day.

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Notes

Tahini sauce: you could easily swap the tahini paste for creamy peanut butter. Along withe the sesame seeds for chopped peanuts.

Shrimp: You could omit the shrimp for a vegan meal. Or swap it for tofu, chicken, or really anything you would like.

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