Vietnamese Inspired Shrimp Fresh Roll Bowls
with Tangy Veggies and Peanut-Hoisin Sauce
Love Vietnamese rolls but short on time? These fresh roll inspired bowls are here to satisfy all of your dinner time needs. Bright tangy flavours from quick pickles as well as a tasty peanut sauce, this meal is fast, fresh and flavour packed!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
56 g
Carrot, julienned
7 g
Cilantro
1 unit(s)
Mini Cucumber
1 unit(s)
Avocado
4 tbsp
Hoisin Sauce
(Contains: Mustard, Sesame, Soy May contain traces of: Fish, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Fish, Mustard, Sesame, Soy, Milk, Tree nuts, Egg, Wheat)
1 unit(s)
Peanut Butter
(Contains: Peanuts)
28 g
Peanuts, chopped
(Contains: Peanuts May contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Gluten)
2 unit(s)
Garlic, cloves
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Add carrots, half the vinegar, 1sp (1tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper. Toss to coat.
- Peel, then mince or grate garlic.
- Add peanut butter and 1 tbsp (2 tbsp) water to a small bowl. Stir until smooth.
- Add half the peanuts, half the garlic, remaining vinegar and 3 tbsp (4 tbsp) hoisin. Stir to mix. season???
- Thinly slice cucumber.
- Roughly chop cilantro.
- Peel, pit, then cut avocado into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then shrimp and remaining garlic. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Fluff rice with fork and stir in half the cilantro.
- Add cucumber an avocado to bowl with carrots. Toss to coat.
- Divide rice, shrimp and veggies between plates.
- Drizzle with peanut-hoisin sauce.
- Sprinkle remaining peanuts and remaining cilantro overtop.
