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!
Foto: Half Baked HarvestBahan-bahan
4 porsi
- 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
- 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
Langkah-langkah
1. Combine all ingredients in a bowl or glass jar. Keep stored in the fridge for up to 1 week.
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.
Estimasi Nutrisi
Makronutrien
Kalori641
Sumber: Half Baked Harvest
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