Vietnamese Shrimp Spring Roll Bowl With Sweet Chili Mango Sauce.
Vietnamese Shrimp Spring Roll Bowl With Sweet Chili Mango Sauce….like eating the rainbow.
Hey, hi! Happy Monday!! Starting things off very bright and colorful today with this spring roll bowl. Just looking at these photos gives me energy, so I figured it was the perfect Monday recipe. Plus, I do think it’s always a good idea to start the Monday after St.Patrick’s Day weekend off with something a little more on the healthy side.
I mean, am I right or what?
Speaking of St. Patrick’s Day and the weekend, did you guys do anything fun? Honestly, I totally forgot about St. Patrick’s Day this year and instead spent the day picking out tiles and countertops for the studio. Very exciting, huh? Yeah, not so much, but glad that things are getting closer and closer to finally being finished. Literally just cannot wait until the space is fully complete. While I feel so incredibly grateful (and excited) to be able to build such and an amazing and inspiring workspace, to say that the process has been a pain in the butt would be a complete understatement. To all looking to build, be warned, stress and headaches are part of the package. Or at least that’s been our experience.
Biggest shout out to my mom/business partner/general contractor/legit super women for taking the lead and getting work done. Fingers crossed that our May first completion date sticks, because we have some fun things planned as soon as we get into the space.
PS. that new studio post that I have been teasing you guys about for weeks now, will (finally) ACTUALLY be coming this week. I honestly was planning on posting it for each of the past two weeks, but we just weren’t able to get all of the info together in time!
OK. And moving along.
I am sure you guys can probably tell, but I’m very ready for spring and am clearly craving all the most colorful recipes. Enter this spring roll bowl that’s truly like eating a veggie and fruit filled rainbow with a side of shrimp and rice noodles. In the HBH cookbook I have a recipe for shrimp and avocado spring rolls that I love, but sometimes I don’t love standing in the kitchen for an hour and rolling out thirty plus spring rolls. Ditching the spring roll wrappers, adding in rice noodles, and then tossing everything together into a bowl…a much simpler approach to spring rolls!
And you know? I might just like eating spring roll bowls more than spring rolls themselves. Yes, you know what, I do. But then I am very much of a bowl food kind of girl.
Anyway, while we do lose the wrappers traditionally used in spring rolls, we gain rice noodles, so really it’s long the same lines, but in a little” noodlier” form, which as you might guess, I love. I wanted to keep my bowls really quick cooking (because it’s Monday and no one has more than thirty minutes), so I used shrimp and all the fresh spring veggies I had on hand…rainbow carrots, watermelon radishes, bell peppers, and lots of herbs. I also added avocado and a sweet chili mango sauce that really makes these bowls. The shrimp and veggies are good and all, but this bowl is all about that chili mango sauce.
It. Is. The. BEST.
The mango sauce consists of fresh mango, honey, chili paste, and a good amount of ginger. It’s sweet, spicy, and all things addicting. If you like a saucy noodle bowl, I might even double the recipe because the sauce is that good.
Of course the number one thing I love about this spring roll bowl is that it is delicious, but the second thing I love most?
The fact that you can make this entire bowl completely ahead of time, and I swear the longer the noodles and veggies sit in the sauce, the more delicious everything becomes. Meaning this is the perfect recipe to meal prep with. The only thing I would add just before serving is the avocado. Everything else can be kept in the fridge for a couple of days and served warm or cold.
Also, this is a very adaptable bowl. You could use shredded chicken or tofu in place of the shrimp and just about any veggies you love most.
Simple, quick, healthy, and really good. Yep, that just about sums up the perfect Monday recipe.
Vietnamese Shrimp Spring Roll Bowl With Sweet Chili Mango Sauce
Ditching the spring roll wrappers, adding in rice noodles, and then tossing everything together into a bowl...the much simpler approach to spring rolls!
Sweet Mango Chili Sauce
- 1/4 cup peanut or sesame oil
- 1/4 cup fresh lime juice
- 2 tablespoons rice vinegar
- 3 tablespoons honey
- 1-2 tablespoons fish sauce or low sodium soy sauce (I use both)
- 1-2 tablespoons chili sauce (sambal oelek)
- 1 inch fresh ginger, grated
- 1/2 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
Sweet Mango Chili Sauce
1. Combine all ingredients in a bowl or glass jar. Keep stored in the fridge for up to 1 week.
Shrimp Spring Roll Bowl
1. Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain.
2. Add the noodles to a large bowl and add the shrimp, carrots, radishes, bell peppers, and cucumbers. Add 1/2 the sauce and toss to combine. Divide among bowls and top with avocado, basil, and cilantro. Sprinkle with peanuts. Serve with remaining sauce.
Almost too pretty to eat, but then not really. Let’s do this Monday.
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