Deconstructed Spring Roll Bowl

• servings: 2 servings

Ingredients

13oz raw Argentine red shrimp

100g rice vermicelli noodles uncooked

1/2 or 1 bunch green leaf lettuce (depending on your preference)

1 ½ cup beansprouts

2 Persian cucumbers

Peanut Sauce:

1/2 tbsp oil

2 cloves garlic minced

2 ½ sauce

1 ½ peanut butter

1/4 cup water (adjust thickness of sauce with more or less water)

1 tsp sambal chili paste

How to make it yourself:

Directions

In a pot of boiling water, cook your vermicelli noodles.

Once cooked, quickly transfer to a bowl of cold water until the noodles are cold then drain the water.

Chop your lettuce into small pieces and slice your cucumbers into thin strips

In a pan coated with spray oil on medium-low heat, grill your shrimp until cooked through

In a bowl, mix together your oil, minced garlic, hoisin sauce, peanut butter, water, and chili paste to make your sauce.

In a meal prep container, add half your noodles, half your veggies, half your beansprouts, and half your shrimp. Set aside half of the sauce in a separate container for when you’re ready to eat. It’s best enjoyed when you mix everything together!

Pro tip: when meal prepping to re-heat, make sure to put your veggies & shrimp into separate ziploc bags to avoid getting the rice soggy. When ready to eat, microwave the noodles with a wet paper towel first to get it steamed, then add in your shrimp and microwave till warm, and finally add in your veggies on top preserve the crunch, pour your sauce, and enjoy!

Save this Deconstructed Spring Roll Bowl recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :)

Nutrition

• Calories: 515
• Total Fat: 11 g
• Total Carbohydrate: 65 g
• Protein: 41 g