Ingredients
For the Bowl
- 2 oz vermicelli rice noodles, dry (about ¼ of an 8 oz bag or ~60g)
- 1 carrot, peeled and shredded (~1 cup or 60g)
- 2 cups shredded purple cabbage or green cabbage (~¼ head of cabbage or 180g)
- 1 red bell pepper, thinly sliced or bell pepper of choice (~1-1.5 cups or 100-150g)
- 2 Persian cucumbers, thinly sliced or ½ an English cucumber (~1 cup or 70g)
- 2 stalks green onion, finely chopped (~2 tablespoon or 10g)
- ¼ cup fresh mint, finely chopped
- ½ cup fresh cilantro, finely chopped
- ½ lb small or medium cooked shrimp, deveined and tails removed (230g) – can substitute with chicken, salmon, tofu, edamame, or other protein of choice
For the Dressing
- ¼ cup natural peanut butter or nut butter of choice (64g)
- 1 lime, juiced (about 2 tablespoon or 30ml)
- 1 clove garlic, finely minced
- 1 tablespoon ginger root, finely grated or ¼ teaspoon ground ginger
- 2 tablespoon low sodium soy sauce or coconut aminos (30 ml)
- 2 tablespoon rice vinegar (30 ml)
- 2 teaspoon toasted sesame oil (10 ml)
- 1 tablespoon honey or sweetener of choice (15 ml)
- ½ teaspoon crushed red pepper flakes
Instructions
- Prep the Vegetables: Shred the carrot, cabbage, cucumbers, and red bell pepper into thin strips or shreds. Finely chop the green onion, fresh mint, and cilantro. Set all the prepped vegetables and herbs aside.
- Cook the Noodles: Prepare the vermicelli rice noodles according to the package instructions, usually by soaking in hot water until tender, then draining thoroughly. This typically takes around 3-5 minutes.
- Make the Peanut Dressing: Finely grate the fresh ginger and mince the garlic. In a bowl or blender, whisk together the peanut butter, lime juice, garlic, ginger, low sodium soy sauce, rice vinegar, toasted sesame oil, honey, and crushed red pepper flakes until smooth and well combined.
- Combine Ingredients: In a large mixing bowl, combine the shredded vegetables, chopped herbs, cooked noodles, and cooked shrimp. Pour the peanut dressing over the top and toss everything well until evenly coated and mixed.
- Serve: Divide the spring roll mixture into serving bowls immediately, garnishing with additional herbs if desired. Enjoy this fresh, colorful dish as a light dinner or lunch.
Notes
- For vegetarian or vegan options, substitute shrimp with tofu, edamame, or other plant-based proteins and use a vegan-friendly sweetener.
- If you prefer a spicier sauce, increase the crushed red pepper flakes or add a dash of Sriracha.
- This recipe can be prepped ahead by shredding vegetables and making dressing in advance. Store separately and combine before serving.
- Rice vermicelli noodles can be found in most Asian grocery stores or the international aisle of major supermarkets.
- Adjust the quantity of dressing to taste, adding more lime juice or soy sauce if needed for balance.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
