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!
Servings: 4 bowls
Calories: 641kcal
Ingredients
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
Instructions
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.
Nutrition
Calories: 641kcal | Carbohydrates: 81g | Protein: 29g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 285mg | Sodium: 1441mg | Potassium: 930mg | Fiber: 8g | Sugar: 23g | Vitamin A: 11845IU | Vitamin C: 70.1mg | Calcium: 230mg | Iron: 4mg