Roll Bowl Recipe

This delicious spring roll bowl is full of crisp and crunchy vegetables, shrimp, and vermicelli noodles, topped with peanut sauce and served with Vietnamese Nuoc Cham sauce —the perfect light lunch.

Lets dive in to how to make Roll Bowl

Ingredients

• 4 ounces vermicelli noodles
• 1 head butterhead lettuce, torn into bite-sized pieces
• 2 large carrots, peeled and julienned
• 1 English cucumber, julienned
• 1 avocado, sliced
• 2 green onions, sliced on a bias
• ½ cups small mint leaves (or torn large leaves)
• ¼ cup salted peanuts

Steps

1. Gather all ingredients.
2. Cook vermicelli noodles according to package directions. Run under cold water to cool. Divide noodles among four bowls.
3. Add one fourth of the cooked shrimp to each bowl. On the side of the noodles arrange 1 cup of lettuce, 1/4 cup carrots, 1/4 cup cucumber, and 1/4 an avocado to each bowl.
4. Meanwhile for Nam Chom combine rice vinegar, fish sauce, lime juice, ginger, and birds eye chile (optional) in a small bowl.
5. For the peanut sauce combine peanut butter, coconut milk, hoisin sauce, lime juice, peanuts and sambal oelec in a small bowl; whisk until smooth.
6. Top bowls with green onions, mint leaves and peanuts. Serve with peanut sauce and/or Nam Choc.

For all recipes : Odin Recipes