Rainbow Spring Roll Bowls Shrimp or Chicken and Peanut Sauce
Atop rice noodles are layered lots of fresh herbs, red bell peppers, carrots, ripe avocados, cucumbers and thinly shaved crisp red cabbage. Then you add optional shrimp or chicken for protein, and finally load them up with plenty of creamy peanut sauce. Such a delicious recipe!
Ready in: 45minutes
1 1/4lbslarge shrimp, peeled and deveined or 1 lb chicken, diced into 1-inch cubes
1/3cupchopped fresh cilantro
1/3cupchopped fresh mint or basil
1/3cupchopped green onions
1red bell pepper, cored and julienned
1largecarrot, peeled and julienned
1/3english cucumber,halved and thinly sliced
1cupvery thinly sliced red cabbage
8 - 10oz.medium thick white or brown rice noodles*cooked according to package instructions
1/2cupcreamy low-sodium peanut butter
2tspfinely peeled and minced fresh ginger
1 1/2 Tbspfresh lime juice
1 1/2Tbsplow-sodium soy sauce (or regular)
1 1/2Tbsppacked light-brown sugar
4 - 6 Tbsphot water
In a mixing bowl whisk together all of the peanut sauce ingredients while adding in enough water to create a runny sauce. Set aside.
Heat 1 Tbsp olive oil to a 12-inch non-stick skillet over medium heat. Add shrimp, season lightly with salt and cook through, about 1 1/2 - 2 minutes per side.
If using chicken cook on medium-high heat about 7 minutes, turning once halfway through, until 165 in center.
Meanwhile bring lightly salted water to a boil in a large pot. Cook noodles according to package instructions after you've prepped all of the ingredients so noodles don't stick together. Drain and rinse.
Divide noodles among 4 plates. Sprinkle with cilantro, mint and green onions.
Top with bell pepper, carrot, avocado, cucumber, cabbage and shrimp.
Drizzle each serving with peanut sauce.
*Pictured in the ingredient photo are actually wide rice noodles but I actually preferred the medium ones here, which is what is pictured in the bowls.You want to have the noodles ready at the very end so they don't get sticky.