Crispy spring roll in a bowl recipe

Name: Crispy spring roll in a bowl recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: American Chinese
Ingredients: 3.5 oz fresh shiitake mushrooms (sliced); 2.5 tbsp avocado oil (or more, divided); 0.5 lb shrimp (26-30 count per pound, peeled and deveined); A Small touch soy sauce (to saute the mushrooms); 2.75 oz Cellophane noodles (2 small bundles); 3-4 sheet rice paper (or more if desired); A touch of salt (to season the fried rice paper); 5 oz. finely shredded coleslaw mix (green cabbage, red cabbage, and carrots (from Trader Joe’s)); 5 oz. finely shredded kale (brussels sprouts, broccoli (from Trader Joe’s)); 2, spring onion (dice to small rounds); ¼ cup chopped Cilantro; 10-15 sprig Mint leaves (sliced); Handful Roasted peanuts; 4 tbsp rice vinegar; 3 tbsp soy sauce; 1.5 tbsp fish sauce (or more to taste); 2 tbsp lime juice; 2 tbsp coconut brown sugar; 0.35 oz. garlic cloves (grated (3 medium)); 4 tbsp roasted peanut oil; 1 whole red fresno chili pepper ((or 1 small Thai red chili) seeds removed)

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This spring roll in a bowl is light, fresh, and full of herbs, crisp vegetables, and springy noodles. Crispy rice paper adds the crunch of real spring rolls.

30 min

cook 10 min

American Chinese

5.0 (1)

Ingredients

Instructions

Dressing:

In a measuring cup, add ingredients from vinegar to garlic. Stir until the sugar is dissolved then slowly drizzle in the peanut oil while whisking to emulsify the dressing. Remove the chili pepper seeds and dice to small bits and add them to the dressing. Set the dressing aside ready to use.

Saute shiitake

Add ½ tbsp oil to a small sauté pan. Add the sliced shiitake and sauté over medium heat with a small splash of soy sauce until the mushrooms release some moisture and turn tender, about 2–3 minutes. Transfer out and set aside.

Poach the shrimp

Gather the shrimp in a large heatproof bowl and soak with hot boiling water about 1 inch above the shrimp. Cover the bowl and let the shrimp poach for 5 minutes. Check and if not done, cover and soak for another 2 minutes extra. Drain, once cool to touch, roughly chop it.

Cellophane noodles

Soak in a heatproof bowl with hot boiling water about 0.5 inch above the noodles. Cover and soak for 4–5 minutes until softened (but not mushy). Drain, then cut the noodles 2–3 times with kitchen shears to shorten the strands.

Fry rice paper

Add 2 tbsp oil in a deep sauce pan with a high wall (or a heavy bottom soup pot), heat up the oil until it simmers over medium heat. You can test the oil by inserting a dry and clean chopstick into the oil. If small bubbles form around it, the oil is hot enough.
Add a single piece of dry rice paper into the oil. It’ll bubble and puff up right away. Once all sides are puffed and crisp up, transfer out to a paper towel to soak away excess oil. Season with a touch of salt. Repeat the process and add more oil if needed.

Assemble the spring roll bowl

On a large serving platter, add the shredded vegetable mixes, spring onions, cilantro, mint, shiitake mushrooms, shrimp, glass noodles, and peanuts.
Only toss the salad with the dressing when ready to serve. Start with about ½ cup dressing and add more if needed.

How to serve (You can serve the bowl two ways):

Use the crispy rice paper as a wrap to hold the spring roll mixture OR
Crush the rice paper over the salad for a crispy topping
Serve right away while the rice paper is still crisp. The dish can be enjoyed at room temperature or slightly chilled.

Nutrition

Serving Size: 1 serving
Calories: 248 kcal
Carbohydrate Content: 29 g
Protein Content: 11 g
Fat Content: 10 g
Saturated Fat Content: 1 g
Trans Fat Content: 0.01 g
Cholesterol Content: 72 mg
Sodium Content: 408 mg
Fiber Content: 4 g
Sugar Content: 2 g
Unsaturated Fat Content: 8 g