Summer Roll Bowls with Peanut Sauce
This fresh bowl has all the elements of a summer roll—just without all the work! Made of fresh rice noodles, sautéed shrimp, and fresh vegetables that are topped with an umami peanut sauce, this bowl is the perfect meal to brighten up your summer!
One of my favorite ways to have shrimp is in a simple summer roll, but sometimes I don’t want to go through all the steps—soaking the rice paper, letting it sit, then rolling everything all up. Luckily, this summer roll bowl is just the solution!
What You’ll Need
This bowl is made of a rice noodle base, various toppings of sliced veggies, and cooked shrimp, then it’s finished off with a peanut sauce. For the bowl, you’ll need:
- Shrimp. If you want, you can substitute shrimp for your favorite protein—chicken and salmon will work great!
- Olive oil. To cook the shrimp.
- Salt, pepper, garlic powder, and smoked paprika.
- Rice noodles.
- Red cabbage or lettuce.
- Carrots.
- Cucumber.
- Avocado.
- Cilantro.
- Edamame.
For the sauce:
- Peanut butter. Natural peanut butter isn’t your friend here—it will make your sauce split. Better go for a brand like Jif with an emulsified product.
- Sesame oil. Toasted sesame oil is my favorite, to add a bit more flavor.
- Soy sauce. For a salty, umami bite.
- Honey. To balance the saltiness and heat.
- Rice vinegar.
- Sriracha. You can add less or more to your spice preference.
- Grated garlic and ginger. In a pinch, you can substitute the fresh version with garlic powder and ginger powder.
- Lime juice.
- Water. To thin the sauce.
How to Make Summer Roll Bowls
- Prepare the rice noodles. Unlike other kinds of noodles, rice noodles just need to soak in hot water to soften before eating. While you prep the rest of the ingredients, let them soak per the box instructions.
- Chop the vegetables. This is the most time-consuming step, since the recipe calls for thinly sliced vegetables.
- Cook the shrimp. Shrimp is really quick and easy to cook—you just have to wait until they firm up and turn from gray to pink.
- Make the peanut sauce. Just mix everything together and thin the sauce with hot water as needed.
- Assemble and enjoy!
And that’s it! Hope you guys enjoy this recipe and give it a try!
Summer Roll Bowl with Peanut Sauce
This fresh bowl has all the elements of a summer roll—just without all the work! Made of fresh rice noodles, sautéed shrimp, and fresh vegetables that are topped with an umami peanut sauce, this bowl is the perfect meal to brighten up your summer!
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Servings: 4 bowls
Ingredients
For the bowl
- 1 pound shrimp, deveined and peeled with tails off
- 1-2 tablespoons olive oil
- Salt and pepper
- A pinch of garlic powder and smoked paprika, optional
- 4 ounces vermicelli rice noodles, cooked per instructions on the box
- 1½ cups thinly sliced red cabbage or lettuce
- 2 carrots, julienned
- ½ cucumber, sliced
- 1 avocado, sliced
- Cilantro and edamame, to serve
For the peanut sauce
- ⅓ cup peanut butter
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha
- 1 clove garlic, grated
- 1 teaspoon grated ginger
- ½ lime, juiced
- 2 or more tablespoons hot water, if needed
Instructions
- Prepare the vermicelli noodles per the box instructions and set aside. In the meantime, prepare the vegetables and cook the edamame.
- In a large skillet, heat the olive oil over medium-high heat. Add the shrimp, salt, pepper, garlic powder, and smoked paprika (if using). Cook the shrimp for a few minutes on each side, until pink and cooked through. Set aside.
- In a bowl, combine all the ingredients for the peanut sauce (except for the water), and mix until smooth and homogeneous. If the sauce is too thick, add hot water a tablespoon at a time until it reaches a pourable, dressing-like consistency.
- Assemble the bowls; portion the rice noodles into a bowl, top with the chopped vegetables, edamame, cilantro, and shrimp, then serve with the prepared peanut sauce.
