Spring Roll in a Bowl
Ingredients
- Salt, for seasoning water
- 1/2 pound medium size shrimp, tails on and deveined
- 1 pound straight cut rice noodles
- 1 mango, peeled and thinly sliced
- 1 English cucumber, thinly sliced into rounds
- 1 red bell pepper, cored and cut into matchsticks
- 3 green onions, thinly sliced on a bias
- 1 cup bean sprouts
- Mint sprigs, for garnish
- FOR THE SAUCE:
- 1/4 cup rice wine vinegar
- 1 tbsp. chili garlic sauce, such as Sambal Oelek
- 2 tbsp. dark brown sugar, packed
- 1 tsp. fish sauce
- 1 tbsp. low sodium soy sauce or tamari
- 1 tbsp. grapeseed oil
- 1 tbsp. white sesame seeds
Directions
Bring a large pot of salted water to a boil. Add in the shrimp and cook for 30 seconds to 1 minute or until pink and cooked through. Remove and set aside.
In the same pot add the rice noodles and stir. Cook for 4-5 minutes or until al dente. Drain and immediately rinse under cold water. Set aside.
To make the sauce combine everything in a bowl and whisk.
To assemble place some cold noodles in the bottom of a bowl. Top with sliced mango, cucumber and red bell peppers. Add a few shrimp followed by the green onions, some bean sprouts and 1-2 sprigs of mint. Drizzle with the sauce or serve along side.
Recipe Courtesy of Megan Mitchell
As Seen on Tastemade, watch me make it here!