Spring Roll Bowls

This delicious play on Vietnamese Spring Rolls come in bowl form! Skip the rolling, amp up the protein, and enjoy those flavors you know and love right at home!

Course Main Dish

Cuisine American

Keyword lunch

Prep Time 20

Cook Time 20

Servings people

Calories 857kcal

Author Nicole Johnson

Ingredients

12 jumbo raw shrimp no shells
2 tablespoons Orange Gochugaru Rub
8 ounces Lemongrass Pork Tenderloin
4 cups green leaf lettuce
1 cup fresh bean sprouts
1 cups rice noodles
1 cup sliced cucumber

Peanut Sauce

2 tablespoons creamy peanut butter
¼ cup hoisin
1 tablespoon low-sodium soy sauce
1 tablespoon fish sauce
1 teaspoon roasted garlic paste we use Gourmet Garden
1 tablespoon honey
2 teaspoons Sambal Oelek

Instructions

Preheat your grill to 350°F.
Place the shrimp on skewers. Season with the Orange Gochugaru rub (or your favorite Asian-inspired rub).
Place the shrimp on the barbie and cook for approximately 3 minutes per side.
Remove and let cool.
Cook the rice noodles according to package directions. Rinse in cold water and set aside to drain.
Assemble the bowls by splitting the ingredients between two large bowls.
Mix together all the peanut sauce ingredients and drizzle over the bowls.
Serve immediately.

Nutrition