Summer Roll Bowl Recipes
SUMMER ROLL BOWL
Steps:
- For the dressing: Whisk together the honey, lime juice and jalapeno. Slowly whisk in the canola oil until combined. Season with a pinch of salt.
- For the noodles: Prepare the noodles according to package instructions. After draining, drizzle the noodles lightly with canola and toss to coat.
- For the shrimp: Toss the shrimp with the sriracha seasoning and a pinch of salt. Set aside.
- Combine the lime zest and juice and honey in a small bowl and set aside.
- Preheat a large skillet over medium heat and drizzle with the canola oil. Once the oil begins to shimmer, add the shrimp in a single layer and let cook, without moving, until the bottom sides are pink and the shrimp begin to curl, about 2 minutes. Flip each shrimp and allow to cook until barely cooked through, another 2 minutes. Remove to a plate and set aside.
- Add the honey mixture and butter to the pan. Whisk constantly until the butter melts and the glaze reaches a simmer, another 1 to 2 minutes. Continue whisking until the glaze gets thick and glossy and reduces by about half, about 3 minutes longer. Add the shrimp back in and stir everything together, glazing the shrimp and letting it finish cooking in the hot glaze.
- Divide the vermicelli noodles among 4 bowls. Top with shrimp, carrot, mango and cucumbers. Drizzle with the jalapeno lime dressing, then garnish with the herbs and serve.
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VIETNAMESE SUMMER ROLL NOODLE BOWL - GET ON MY PLATE
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- Cook rice noodles according to package directions, drain, rinse with cool water, toss with sesame oil and set aside (See Note 4).
- If using uncooked shrimp, heat 1 tablespoon of olive oil or butter in a medium skillet. Add shrimp in one even layer. Cook 1-2 minutes on each side until pink. Remove from pan and set aside,
- In a medium bowl, whisk peanut butter, hoisin sauce, lime juice, water and sriracha sauce (if using). Start with 1/4 cup of water and continue adding water until you get your desired consistency. I like my sauce on the thinner side, so its's easy to pour over the noodle bowls. If the peanut butter is cold and hard to whisk, pop it in the microwave for 30-60 seconds!
SUMMER ROLL BOWL MEAL PREP (HIGH PROTEIN & VEGAN)
From thatveganbabe.com
- Start my pressing your extra firm tofu for a minimum of 30 minutes. You can do this with a kitchen towel and heavy object or with a tofu press! Once the tofu is pressed slice into cubes and pan fry with coconut aminos or soy sauce until lightly golden on each side.
- Prepare the rest of the veggies by shredding the carrot and cabbage, and slicing the cucumber.
- Steam the edamame for a few minutes until cooked then run under cold water. Cook your noodles of choice then run under cold water.
- Prepare the spicy peanut dressing by adding all ingredients to a blender. You can also use a jar and shake the ingredients together.
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