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Vietnamese Shrimp Spring Roll Bowl

URL: https://www.halfbakedharvest.com/vietnamese-shrimp-spring-roll-bowl-with-sweet-chili-mango-sauce/

Ingredients

Sweet Mango Chili Sauce

  • ¼ cup peanut or sesame oil
  • ¼ cup fresh lime juice
  • 2 tablespoons rice vinegar
  • 3 tablespoons honey
  • 1-2 tablespoons fish sauce or low sodium soy sauce
  • 1-2 tablespoons chili sauce (sambal oelek)
  • 1 inch fresh ginger, grated
  • ½ ripe mango diced

Shrimp Spring Roll Bowl

  • 8 ounces rice noodles
  • 1 pound cooked shrimp
  • 4 carrots shredded
  • 2 radishes thinly sliced
  • 2 Persian cucumbers sliced
  • 1 bell pepper chopped
  • 1 avocado sliced
  • 1 large handful fresh basil and cilantro
  • 1 large handful fresh basil
  • chopped peanuts for serving

Instructions

  1. Combine all ingredients for the sweet mango chili sauce in a bowl or glass jar and store in the fridge.
  2. Bring a large pot of water to a boil and cook the rice noodles according to package directions, then drain.
  3. In a large bowl, combine the noodles, shrimp, carrots, radishes, bell peppers, and cucumbers.
  4. Add half of the mango chili sauce to the bowl and toss to combine.
  5. Divide the mixture among bowls and top with avocado, basil, cilantro, and sprinkle with peanuts.
  6. Serve with the remaining sauce.

Nutrition Facts (estimated)

Servings
4 bowls
Calories
641
Total fat
20g
Total carbohydrates
80g
Total protein
30g
Sodium
500mg
Cholesterol
200mg

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