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Vietnamese Shrimp Spring Roll Bowl With Sweet Chili Mango Sauce
Serves 4
20 mins prep
5 mins cook
25 mins total
Ditching the spring roll wrappers, adding in rice noodles, and then tossing everything together into a bowl...the much simpler approach to spring rolls!
2 servings
Sweet Mango Chili Sauce
Shrimp Spring Roll Bowl
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.