Here’s a nice and easy recipe for a salad roll bowl inspired by Vietnamese rice paper rolls. It’s perfect to enjoy on a hot day with lots of crunchy ingredients. The herbs and lemon or lime juice keep it so fresh and light. If you’ve got rice paper kicking around, these are all of the components and only take a few more minutes to assemble.
Deconstructed Salad Roll Bowl
You could have salad rolls or make a meal out of salad rolls!
Servings: 2 servings
Ingredients
For the bowls
- 1 medium carrot, julienned
- ½ medium English cucumber, julienned
- ½ cup mint
- ½ cup cilantro, chopped
- rice vermicelli
- lettuce or Romaine, torn into bite-sized pieces
- 3-5 radishes, sliced
- ½ cup bean sprouts, optional
- ¼ cup green onions, optional
- 8 shrimp, cooked
For the dressing
- ¼ cup lemon or lime
- 1 tbsp fish sauce
- 1 tsp chilli garlic sauce
- 1 clove garlic, chopped
- 1 tsp sugar, optional
Instructions
- Prepare the rice vermicelli according to package instructions. It should take about 5 minutes in hot water. Drain the noodles, and rinse well under cold running water to prevent sticking. Set aside.
- Prepare the vegetables for the bowls. Use a julienne peeler or sharp knife to cut the carrots and cucumber into matchsticks. Chop the herbs.
- In a small bowl or measuring cup, whisk together the lemon or lime juice, fish sauce, chili garlic sauce, 1 clove, and sugar (optional). Taste the sauce and adjust to your preference.
- Divide the noodles, veggies, and herbs between two bowls. Drizzle with the dressing, and mix together. Top with shrimp or your protein of choice, and enjoy!
Notes
Other protein ideas: shredded chicken, turkey meatballs, edamame, and/or tofu.
Serve with a side of pickled carrot and daikon radish.
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