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Shrimp Spring Roll In A Bowl

This Shrimp Spring Roll In a Bowl is everything you love about fresh, crunchy spring rolls — but way easier to make. Packed with cooked shrimp, tender vermicelli noodles, butter lettuce, crunchy carrots and creamy avocado this bowl is a perfect quick lunch or light dinner. Serve the creamy peanut-coconut sauce on the side so everyone can add just the right amount of flavor!
Course Main Course
Cuisine American
Keyword deconstructed shrimp spring rolls bowl, fresh Vietnamese-inspired shrimp bowl, healthy shrimp rice bowl, shrimp spring roll salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Author Pamela Reed

Ingredients

For The Spring Roll Bowl:

  • 4 ounces vermicelli noodles
  • 1 pound shrimp peeled, deveined, and cooked
  • 1 head butterhead lettuce chopped
  • 2 carrots peeled and julienned
  • 1 avocado diced
  • 1/4 cup mint leaves

Peanut Sauce:

  • 1/4 cup creamy peanut butter
  • 1/4 cup unsweetened coconut milk
  • 2 tablespoons hoisin sauce
  • 1 tablespoon lime juice
  • 2 tablespoons chopped roasted peanuts

Instructions

  • Cook noodles according to package instructions, running them under cold water so they stop cooking. Drain and then divide into 4 bowls.
  • Add shrimp, lettuce, carrots, avocado and mint leaves into the 4 bowls, dividing them equally.
  • In a small bowl mix together peanut butter, coconut milk, hoisin sauce, lime juice and chopped peanuts, mixing well.
  • Serve peanut butter sauce alongside spring roll bowls, adding a little bit on top. Enjoy!