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.
Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Chop the veggies: Chop and prepare the veggies as instructed above.
- 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.
- 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.
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.
