Love spring rolls but don’t have the patience to roll them? Make Megan’s new recipe – a spring roll in a bowl!
Salt, for seasoning water
½ lb medium-size shrimp, deveined
1 lb straight cut rice noodles
1 red bell pepper, cored and cut into matchsticks
1 English cucumber, thinly sliced into rounds on a mandolin
1 mango, peeled and thinly sliced
3 green onions, thinly sliced on a bias
1 cup bean sprouts
Mint sprigs, for garnish
For the sauce:
¼ cup rice wine vinegar
1 Tbsp chili garlic sauce, such as Sambal Oelek
2 Tbsp dark brown sugar, packed
1 tsp fish sauce
1 Tbsp soy sauce, low sodium
1 Tbsp vegetable oil
1 Tbsp white sesame seeds
Bring a large pot of water to boil. Cook noodles according to package directions until al dente. Drain and immediately rinse under cold water. Set aside.
Heat a grill pan over high heat. Season shrimp with salt and pepper. Grill shrimp until pink and cooked through, about 1-2 minutes on each side.
To make the sauce, combine all sauce ingredients in a bowl and whisk.
To assemble, place some cold noodles in the bottom of a bowl. Top with sliced mango, cucumber and red bell peppers. Add a few shrimp followed by the bean sprouts, green onions and 1-2 sprigs of mint.
Drizzle with the sauce or serve alongside.