Vietnamese Inspired Shrimp Fresh Roll Bowls
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Vietnamese Inspired Shrimp Fresh Roll Bowls

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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time8 minutes


serving amount

285 g


(Contains Shrimp)

¾ cup

Jasmine Rice

56 g

Carrot, julienned

7 g


1 unit(s)

Mini Cucumber

1 unit(s)


4 tbsp

Hoisin Sauce

(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)

2 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

1 unit(s)

Peanut Butter

(Contains Peanuts)

28 g

Peanuts, chopped

(Contains Peanuts)

2 unit(s)

Garlic, cloves


Nutrition Values

Calories790 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate100 g
Sugar18 g
Dietary Fiber10 g
Protein34 g
Cholesterol180 mg
Sodium1300 mg
Trans Fat0 g
Potassium950 mg
Calcium150 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Medium Bowl
Small Bowl
Large Non-Stick Pan


  • 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.
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