Effortless Vietnamese Spring Roll (Print Version)
# Ingredients:
→ Fresh Vegetables & Herbs
01 -
1 English cucumber, thinly sliced
02 -
1 cup red cabbage, thinly sliced
03 -
2 carrots, peeled and thinly sliced
04 -
¼ cup fresh mint leaves, thinly sliced
05 -
½ cup loosely packed cilantro, finely chopped
06 -
¼ cup fresh basil leaves, thinly sliced
→ Protein
07 -
1 pound large shrimp, deveined, peeled, and with tails off
→ Noodles
08 -
8 ounces rice vermicelli noodles
→ Sauces & Seasonings
09 -
4 tablespoons soy sauce or tamari, divided
10 -
2 tablespoons packed brown sugar, split
11 -
2 tablespoons fish sauce
12 -
1 teaspoon salt, split
13 -
2 tablespoons lime juice (about 1-2 limes)
14 -
1 tablespoon plus 2 teaspoons rice vinegar, divided
15 -
1 ½ teaspoons sriracha, divided (optional)
16 -
2 cloves garlic, minced, split
17 -
¼ cup smooth peanut butter
18 -
4 tablespoons avocado oil, split
19 -
½ cup warm water, divided (add more if needed)
# Instructions:
01 -
Follow the package instructions to cook vermicelli noodles. Rinse them under cool water after straining to stop them from cooking further. Mix in 1 tablespoon avocado oil along with ½ teaspoon salt, then set aside.
02 -
Toss shrimp in 1 tablespoon soy sauce in a big bowl and let it rest for about 10 minutes.
03 -
Heat 1 tablespoon avocado oil in a large pan on medium-high. Add shrimp, shaking off extra marinade first, and lay them flat. Sprinkle with ½ teaspoon salt and cook for 2 minutes on each side until opaque and curled.
04 -
In a medium bowl, whisk peanut butter, 1 tablespoon soy sauce, 1 tablespoon brown sugar, the remaining garlic clove, 2 teaspoons rice vinegar, and ½ teaspoon sriracha (optional). Stream in ¼ cup water little by little until it's smooth and at the consistency you like.
05 -
Mix fish sauce, 2 tablespoons of soy sauce, 1 tablespoon rice vinegar, lime juice, 1 tablespoon brown sugar, ¼ cup water, 1 garlic clove, and 1 teaspoon sriracha if desired in a bowl. Stir until sugar dissolves completely.
06 -
Split the noodles into four bowls and mix each portion with the vinegar sauce. Layer on shrimp, cucumbers, sliced cabbage, and carrots. Finish by drizzling the peanut sauce over the top. Sprinkle fresh herbs like mint, cilantro, and basil to garnish.
# Notes:
01 -
Make sure you're using vermicelli styled RICE noodles. Regular pasta won't work here.
02 -
Speed things up by buying pre-sliced coleslaw and matchstick carrots.
03 -
You don't need every single herb, but they all add a big punch of flavor.
04 -
Can't use fish sauce? Just replace it with extra soy sauce instead.
05 -
Do some prep a day ahead! Chop veggies and whip up the sauces, then store them in the fridge in containers.
06 -
To store leftovers, keep shrimp, veggies, and noodles in separate containers. Veggies and noodles last 3-4 days, shrimp stays good for 2-3 days refrigerated. Skip freezing.