Spring Roll Bowl Recipe
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 Minutes
- Yield: 4 servings
Ingredients
For the Bowl:
- 8 oz rice noodles (vermicelli or rice stick noodles)
- 1 cup cooked shrimp, peeled and deveined (or tofu for a vegetarian option)
- 1 cup shredded carrots
- 1 cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
- ¼ cup chopped peanuts, for garnish
- Lime wedges, for serving
For the Dressing:
- Juice of 1 lime
- 2 Tbsp. low-sodium soy sauce or tamari
- 1 Tbsp. rice vinegar
- 1 tsp. honey or maple syrup
- 1 tsp. Dash Salt Free Original Blend
- 1 clove garlic, minced
- 1 Tbsp. sesame oil
Directions
- Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
- 2. Prepare the Dressing: In a small bowl, whisk together lime juice, low-sodium soy sauce or tamari, rice vinegar, honey or maple syrup, Dash Salt Free Original Blend, minced garlic, and sesame oil. Set aside.
- Assemble the Spring Roll Bowl: Divide the cooked rice noodles among serving bowls. Top each bowl with cooked shrimp (or tofu), shredded carrots, sliced cucumber, sliced red bell pepper, and bean sprouts.
- Scatter fresh mint leaves and cilantro leaves over each bowl. Drizzle the prepared dressing over each bowl, adjusting the amount to taste.
- Garnish with chopped peanuts and serve with lime wedges on the side.
