Recipe Background
Molly's Spring Roll Bowl is the most refreshing, most exciting lunch you could ask for, and in just half an hour to boot! It's got everything you'd want in a spring roll — tender rice noodles, fresh vegetables, sweet and savory shrimp, and of course peanut sauce. The homemade peanut sauce really is something else, too; creamy, spicy, nutty, and deeply flavorful! Molly's Spring Roll Bowl makes lunch much more fun! Thanks, Molly!
Molly's Spring Roll Bowl is the most refreshing, most exciting lunch you could ask for, and in just half an hour to boot! It's got everything you'd want in a spring roll — tender rice noodles, fresh vegetables, sweet and savory shrimp, and of course peanut sauce. The homemade peanut sauce really is something else, too; creamy, spicy, nutty, and deeply flavorful! Molly's Spring Roll Bowl makes lunch much more fun! Thanks, Molly!
Ingredients
For the peanut sauce:
- 1/3 cup natural peanut butter
- 3 tablespoons fresh lime juice
- 2 tablespoons honey
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sriracha
- 1/2 teaspoon fish sauce optional
- 1 teaspoon fresh ginger grated
- 1/2 teaspoon garlic grated
- 3 tablespoons hot water
- salt to taste
For the bowls:
- 1 (8.8-ounce) package rice noodles
- olive oil to taste
- 1 pound shrimp peeled and deveined
- salt to taste
- black pepper to taste
- 1 avocado sliced
- 1 cup carrots shredded
- 1 red bell pepper thinly sliced
- 1 cup cucumber sliced into ribbons
- 1 cup red cabbage thinly sliced
- 1 jalapeño thinly sliced
Optional toppings:
- green onions to taste, chopped
- black sesame seeds to taste
- lime wedges to taste
Directions
- In a bowl, add the peanut butter, the lime juice, the honey, the soy sauce, the sriracha, the fish sauce, the ginger, the garlic, and the hot water and whisk to combine.
- Taste the peanut sauce for seasoning and add the salt, as needed. Set the peanut sauce aside.
- In a large pot of salted, boiling water, add the rice noodles and cook to al dente, according to the package directions.
- Drain the noodles and rinse them under cold water.
- In a large skillet over medium-high heat, add the olive oil.
- Pat the shrimp dry with paper towels and season them with the salt and the black pepper.
- Add the shrimp to the hot oil, spreading them out into an even, single layer.
- Cook the shrimp, flipping them once, until they start to curl, become pink and opaque, and reach an internal temperature of 145 degrees F, about 1-2 minutes per side.
- Transfer the shrimp from the skillet.
- Evenly divide the rice noodles between four serving bowls.
- Evenly top the rice noodles in each serving bowl with the avocados, the carrots, the red bell peppers, the cucumbers, the red cabbage, the jalapeños, and the shrimp.
- Drizzle each of the bowls with the peanut sauce.
- Serve topped with the green onions, the black sesame seeds, and the lime wedges.
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