Last week, I made this Spring Roll Bowl for at least the fifth time in the past month. It’s nothing fancy but it makes the tastiest and most satisfying lunch.
Why do I love this little bowl of goodness so much? Well, the veggies for one, but I also love the dressing. Or maybe it’s a sauce. Whatever it is I could sip it. And it makes this bowl of veggies and baby shrimp sing with flavor and make my taste buds smile.
I’ve listed the “recipe” below but it’s really just a guideline for whatever Spring Roll Bowl you’d like to make. Most days I add whatever is leftover in my fridge. But for photos I thought I’d be a bit more traditional. I do love shredded carrots, bean sprouts, cucumber, avocado, edamame, fresh chopped mint, green onion and rice noodles. These are the ingredients I try to cram into my bowl most days – if I can make it all fit.
This lovely little Spring Roll Bowl can also be filled with Oregon bay shrimp, which we have a lot of here. Sometimes I load it with leftover roasted chicken, salmon or shredded pork. But most of the time it’s just filled with veggies.
The dressing (or sauce) is simply peanut butter or almond butter, honey or Thai chili sauce, Hoisin, soy sauce and water. Whisked together to my desired consistency and then drizzled over my bowl. And sometimes, just for kicks, I’ll throw a little Sriracha Mayo over the top.
However you like your Spring Roll Bowl, I know it’ll make your lunch hour a delicious one.
Delicious Wishes and Loads of Love,
- Shredded carrots
- Shredded cucumber
- Bean sprouts
- Sliced green onion
- Fresh chopped mint
- Fresh chopped basil
- Rice noodles
- Avocado slices
- Bay shrimp
- Poached shrimp
- Diced chicken
- Diced or shredded pork
- Leftover cooked salmon
- 1 tablespoon peanut butter or almond butter
- 1-2 tablespoons Hoisin sauce
- 1 tablespoon Thai Chili Sauce or honey
- Dash of soy sauce (to taste)
- Water to desired consistency