Spring Roll In A Bowl For Two
This Spring Roll In A Bowl For Two boasts everything you love in Vietnamese spring rolls, excluding the fuss of wrapping anything. Simply chop, toss and eat a refreshingly healthy, delicious lunch or dinner.
Servings: 2
Ingredients
For the Spring Roll Bowl
- 4-5 ounces shiitakes discard stems, julienned
- ½ large red bell pepper, julienned
- ½ large yellow bell pepper, julienned
- Peanut oil for stir-frying
- 2 carrots shredded
- 1 Persian cucumber thinly sliced
- 1 Tablespoon rice vinegar
- 2 cups shredded napa cabbage or romaine
- 2 green onions chopped
- ¼ cup fresh cilantro or Thai basil chopped
- ¼ cup diced mango
- 2 Tablespoons pickled jalapeños chopped
- 2 Tablespoons dry roasted salted peanuts, chopped
- 2 ounces vermicelli rice noodles cooked
- 1 cup cooked shredded chicken from your grocer’s deli, grilled breast or a whole rotisserie chicken can be used
- ½ avocado chopped
- 1 lime cut into slices for passing
For The Peanut sauce:
- ½ cup natural-style creamy peanut butter
- 1 tablespoon granulated sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 garlic clove
- 1 teaspoon chili-garlic paste
- 1 tablespoon dark sesame oil
- Juice of 1 lime
- ¼ cup water
Instructions
Prepare the Vegetables.
- Heat 2 tablespoons peanut oil in a 10-inch skillet, add mushrooms and stir-fry to desired doneness. For the mushrooms I like to have them release most of their water and slightly browned. Transfer to a medium sized bowl and season with salt and pepper. Add the peppers to the now empty skillet and stir fry, about 3-4 minutes. Using a slotted spoon transfer to the same bowl as the mushrooms. Season with salt and pepper. Set aside to cool completely. Refrigerate until ready to assemble the salad.
- Combine carrots and cucumber in a small bowl add 1 Tablespoon rice vinegar, and enough water to cover the carrots and cucumber. Cover bowl with plastic wrap and store in refrigerator.
- Cook the noodles according to the package directions and set aside.
Make the Peanut Sauce
- Combine all ingredients in a hand blender beaker or blender bowl. Blend until well combined, adding more water to thin the sauce if necessary.
Assemble the Salad:
- In a large bowl, combine the cabbage, green onions, cilantro, mango, jalapeños, and peanuts. Drain carrots and cucumbers adding to the salad. Layer the mushrooms and peppers on the top.
- Pour ½ the dressing over the salad and toss to combine. Divide the salad between bowls. Top each with noodles, chicken, and avocado. Drizzle over more dressing.
- Tip: Cut the noodles with a scissors then toss with the salad.
Notes
We like to use natural peanut butter for this recipe. If you use the conventional kind, add less sugar to the sauce.
Make Ahead?
You can prepare the vegetables and the peanut sauce ahead of time. To avoid flavor migration, store the cabbage, cilantro, green onions, jalapeno’s, mango and chicken in individual sealable containers in the refrigerator.
The peanut sauce will keep in the refrigerator for 2 weeks. I have found the prepared vegetables will stay crisp for about 2 days.
Prepare noodles and avocado right before serving. Tip: if using Thai basil do not refrigerate or the leaves will turn brown.
The peanut sauce will keep in the refrigerator for 2 weeks. I have found the prepared vegetables will stay crisp for about 2 days.
Prepare noodles and avocado right before serving. Tip: if using Thai basil do not refrigerate or the leaves will turn brown.