Spring Roll Bowl with Garlic Lime Sauce
This bowl takes all of the lovely parts of a spring roll, with fresh veggies and herbs, and makes it into a full meal, dressed with a sweet lime and garlic sauce
Ingredients
Bowls
- 10 oz rice noodles
- ⅓ cup basil
- ⅓ cup cilantro
- ¼ cup mint
- 3-4 tbsp pickled sereno or jalapeno pepper
- 1 red bell pepper seeded and julienned
- 1 seedless cucumber halved lengthwise then sliced
- ½ cup shredded carrot
- 3 cups shredded chicken can use shrimp or tofu as well
- 2 medium avocados pitted and sliced
- ⅓ cup crushed peanuts for garnish
- lime wedges for garnish
Garlic Lime Dressing
- ¼ cup fish sauce
- ⅓ cup lime juice
- 3 tbsp rice vinegar
- 3 tbsp minced garlic
- 1½ tbsp ginger minced fine or in a paste
- ¼ cup brown sugar
- ½ cup vegetable oil
- 2 tsp sambal or 1 tbsp red chili flakes
Instructions
Bowls
- Soak the rice noodles in cold water for 30 minutes. Then transfer them to a pot of boiling water for 1-2 minutes until tender. Drain the noodles and add them to a large bowl.
- Meanwhile, julienne the peppers, halve and slice the cucumber, shred the carrots (if not shredded already), and mince all of the herbs. Add all of these to the bowl of noodles
- If not using pre shredded chicken, cook your protein of choice to your liking. Add the protein to your bowl of noodles and veggies
Garlic Lime Dressing
- Add all of the ingredients to a blender and pulse until combined. Alternatively, you can add them to a bowl and whisk or blend with an immersion blender for 1-2 minutes, just make sure the garlic is minced fine.
- Pour the dressing over the noodles, veggies and protein, and toss.
- Divide the tossed noodles into bowls and top with crushed peanuts, a few slices of avocado, and a few lime wedges, and garnish with additional herbs. Serve immediately.