Vietnamese Shrimp Spring Roll Bowl With Sweet Chili Mango Sauce Recipe

Cooking Directions

• STEP 1.Cook the rice noodles according to the package instructions and let them cool.
• STEP 2.In a bowl, combine the cooked rice noodles, shrimp, shredded lettuce, cucumber, carrots, bean sprouts, mint, and cilantro.
• STEP 3.In a separate bowl, whisk together the sweet chili sauce, mango puree, lime juice, fish sauce, and garlic.
• STEP 4.Pour the sweet chili mango sauce over the noodle and shrimp mixture and toss to combine.
• STEP 5.Divide the mixture into bowls and garnish with additional herbs and chopped peanuts, if desired.
• STEP 6.Serve the Vietnamese Shrimp Spring Roll Bowl with Sweet Chili Mango Sauce immediately.

Cooking Tips

• You can add other vegetables like bell peppers or avocado to the bowl for extra flavor and texture.
• For a vegetarian version, you can substitute the shrimp with tofu or tempeh.
• If you don't have mango puree, you can use mango chunks blended until smooth.

Storage and Serving

• This bowl is best enjoyed fresh, but you can store any leftover noodle and shrimp mixture in the refrigerator for up to 2 days.
• To reheat, gently warm the mixture in a microwave or on the stovetop.
• Serve the Vietnamese Shrimp Spring Roll Bowl with Sweet Chili Mango Sauce with a side of lime wedges for squeezing over the bowl.