I love me a good spring roll. Not only are they incredibly delicious, they’re disarmingly pretty to boot.
But let’s face it: they’re a bit fussy. They’re fun for a special treat, but not something I want to attempt for a weeknight dinner.
These Shrimp Spring Roll Bowls, on the other hand, are a snap to make. All you need to do is chop some veggies, stir together a dressing, and boil some shrimp, asparagus, and noodles. Boom. Dinner is served.
You get all those beautiful, fresh flavors without having to fiddle with rice wrappers. Can I get a hallelujah or an amen?
The peanut sauce dressing is what draws all the ingredients together and makes this dish slurp-worthy. Mmhmm.
Now, you can definitely customize these noodle bowls if you wish. If asparagus or cucumbers aren’t your thing, substitute them for another green veggie. I think avocado slices would be lovely (and they add an extra helping of healthy fats).
You can also substitute cilantro for the mint if you prefer. But I highly highly recommend giving the mint a try. It might sound odd, but it works.
What are your favorite spring roll fillings? I’d like to give some different flavors a try!
FOR THE DRESSING:
3 Tablespoons Peanut Butter
1 Tablespoon Cane Sugar
1/8 teaspoon Dried Ginger
1 pinch Cayenne
1 Tablespoon Soy Sauce
1 teaspoon Fish Sauce
1 teaspoon Rice Vinegar
1 clove Garlic, Minced
FOR THE BOWLS:
1/2 Large Carrot, Peeled And Julienned
1/8 English Cucumber (or 1/2 Regular Cucumber), Peeled And Julienned
6 leaves Mint , Roughly Chopped
1/2 Green Onion, Thinly Sliced
10 ounces, weight To 12 Ounces Large Wild-caught Shrimp
4 spears Asparagus, Woody Ends Removed And Sliced In Half Lengthwise
4 ounces, weight To 5 Ounces Wide Rice Noodles, Or Stir-fry Noodles
Right away, get a large pot of water on the stove over high heat and bring to a boil (you can cover the pot to make it boil faster).
Meanwhile, whisk together all of the dressing ingredients in a small bowl. You can thin it out with a bit of water if necessary. Taste and adjust seasonings.
Prep all of your veggies.
Once the water is boiling, add shrimp and cook until pink and opaque in the middle, about 3 minutes. Remove to a plate.
Salt the water and add asparagus. Cook for 2 minutes and remove to the plate.
Add the rice noodles and cook until tender but not mushy, about 7–10 minutes. Drain.
Place half of the noodles in a bowl. Arrange the shrimp and veggies on top. Give it a generous dollop of the peanut sauce dressing and stir it all up. Repeat with remaining ingredients. Slurp and enjoy!