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Cooking 101
This deconstructed Spring Roll bowl is the perfect cool-down plate for lunch or dinner! It's a combination of all the deliciousness is a traditional spring roll... but in a bowl instead! The best part? The juicy shrimp are marinated in a delicious Coconut Cashew sauce, giving this recipe a creamy, zesty bite.
Chef Tip: After you cook your rice noodles, make sure to run them under cold water so they don't stick.
1 cup shredded carrots
Rice wine vinegar
Vegetable oil
1 lb. shrimp, peeled and deveined
½ pound rice noodles, cooked and chilled
2 avocados, sliced
2 mini cucumbers, sliced
Edible flowers
½ cup, wonton strips
1 lime, cut into wedges
In a medium bowl, quick pickle the carrots by covering the carrots in rice wine vinegar and a dash of hot water
Heat a glug of oil in a skillet over medium-high heat and cook the shrimp for 30-45 seconds until starts to turn pink and translucent. Add ½ a pouch of the Coconut Cashew Sauce and cook for another minute or 2 until the shrimp are just cooked and tender with enough sauce in the pan
To serve, assemble the bowls by placing the noodles in the middle of the bowl and placing the carrots, saucy shrimp, avocado slices, cucumbers, edible flowers, wonton strips, and lime around it
A silky, Thai-inspired squeeze loaded with fresh ginger, zesty lemongrass, makrut lime leaves, and creamy coconut milk. Drizzle it on everything—yep,…
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