Vietnamese Shrimp Spring Roll Bowl With Sweet Chili Mango Sauce

Ditching the spring roll wrappers, adding in rice noodles, and then tossing everything together into a bowl...the much simpler approach to spring rolls!

Ingredients

• 1/4 cup peanut or sesame oil
• 1/4 cup fresh lime juice
• 2 tablespoons rice vinegar
• 3 tablespoons honey
• 1-2 tablespoons fish sauce or low sodium soy sauce ((I use both))
• 1-2 tablespoons chili sauce ((sambal oelek))
• 1 inch fresh ginger, grated
• 1/2 ripe mango, diced
• 8 ounces rice noodles
• 1 pound cooked shrimp
• 4 carrots, shredded
• 2 radishes, thinly sliced
• 2 Persian cucumbers, sliced
• 1 bell pepper, chopped
• 1 avocado, sliced
• 1 large handful fresh basil and cilantro
• 1 large handful fresh basil
• 1 large handful fresh cilantro
• chopped peanuts for serving

Instructions

1. 1

   1. Combine all ingredients in a bowl or glass jar. Keep stored in the fridge for up to 1 week. 

2. 2

   1. Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain.2. Add the noodles to a large bowl and add the shrimp, carrots, radishes, bell peppers, and cucumbers. Add 1/2 the sauce and toss to combine. Divide among bowls and top with avocado, basil, and cilantro. Sprinkle with peanuts. Serve with remaining sauce.