Rainbow Spring Roll Bowls with Shrimp or Chicken
The ultimate comfort food that satisfies your craving for freshness and flavor! These Rainbow Spring Roll Bowls with Shrimp or Chicken combine vibrant veggies and protein, all drizzled with a creamy peanut sauce. It's the perfect dish for a light meal or an impressive dinner party. Make it tonight!
Equipment
- Skillet
- Whisk
- Peeler
- Large Pot
- Chef's Knife
- Cutting Board
- Mixing Bowl
Ingredients
- 1 1/4 lbs Large Shrimp Peeled and deveined or use chicken as an alternative.
- 1 lb Chicken Diced into 1-inch cubes.
- 1/3 cup Cilantro Chopped fresh for a zesty flavor.
- 1/3 cup Mint Chopped fresh; basil can be used as an alternative.
- 1/3 cup Green Onions Chopped for added crunch.
- 1 Red Bell Pepper Cored and julienned for sweetness.
- 1 Carrot Peeled and julienned for crunch.
- 1 Avocado Sliced for creaminess.
- 1/3 English Cucumber Halved and thinly sliced for refreshing crunch.
- 1 Red Cabbage Very thinly sliced for color and texture.
- 8 - 10 oz Rice Noodles Medium thick, cooked according to package instructions.
- 1/2 cup Peanut Butter Creamy and low-sodium for the sauce.
- 2 tsp Fresh Ginger Finely peeled and minced for warmth.
- 1 tsp Garlic Minced to enhance the sauce's flavor.
- 1 1/2 tbsp Lime Juice Freshly squeezed for brightness.
- 1 1/2 tbsp Soy Sauce Low-sodium or regular for seasoning.
- 2 tsp Sriracha For added heat in the sauce.
- 1 1/2 tbsp Brown Sugar Packed for sweetness in the sauce.
- 1 1/2 tbsp Honey For extra richness in the sauce.
- 1 tsp Fish Sauce Optional for depth in the sauce.
- 4 - 6 tbsp Hot Water To adjust the consistency of the sauce.
Instructions
- In a mixing bowl, whisk together all of the peanut sauce ingredients, including peanut butter, ginger, garlic, lime juice, soy sauce, sriracha, brown sugar, honey, and fish sauce if using. Add enough hot water to create a runny sauce that’s easy to drizzle. Set the sauce aside and let the flavors meld.
- Heat 1 tablespoon of olive oil in a large, non-stick skillet over medium heat. Once the oil is shimmering, add your shrimp (or chicken if you prefer). If using shrimp, season lightly with salt, and cook them for about 1 1/2 to 2 minutes per side until they are pink and opaque. For chicken, cook on medium-high heat for about 7 minutes, turning halfway through, until the internal temperature reaches 165 degrees Fahrenheit.
- Meanwhile, bring a large pot of lightly salted water to a boil. Once boiling, add the rice noodles and cook them according to the package instructions. It’s best to prep all of the ingredients beforehand to ensure the noodles don’t stick together once they’re done cooking. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process.
- Now it’s time to assemble. Divide the cooked noodles among 4 plates. Place a generous sprinkling of cilantro, mint, and green onions on top of the noodles, creating a beautiful base.
- Next, layer on the sliced red bell pepper, carrot, avocado, cucumber, and red cabbage. Make sure to arrange the ingredients artistically so each bowl looks appealing and colorful.
- Finally, top each bowl with the cooked shrimp (or chicken) and drizzle generously with the peanut sauce. Enjoy your vibrant, delicious Rainbow Spring Roll Bowls with Shrimp or Chicken!
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Keep the peanut sauce separate to prevent the ingredients from getting soggy.