Spring Roll in a Bowl


If you follow my daily Instagram diaries, you’ll find that my go-to takeout preference for lunch, dinner, or both, is an order of vermicelli spring rolls with peanut sauce. The advantages of these Vietnamese rice paper roll are manifold: they’re healthy-ish, sneaky-filling, and don’t break the bank, either. I opted for a deconstructed at-home version, bringing the traditional ingredients into the mix with extra green elements. Perfect for warm temps but easily transitional year-round, this recipe deems creativity, simplicity and style. Scroll for the step-by-step!


Serves 4
(with approx. 1 2/3 cups peanut sauce)

1 package dry vermicelli noodles
1 pound large fresh shrimp, shells on
1 large cucumber, grated or thinly sliced
2 large carrots, grated or thinly sliced
1 cup snow peas, blanched (or raw)
1 bunch Thai basil
Sesame seeds, to garnish

Additional topping ideas: Avocado, mango, lettuce

3/4 cup creamy peanut butter
1/4 cup rice vinegar
1/3 cup reduced sodium soy sauce
3 tablespoons honey
1/2 teaspoon ground ginger
2 cloves garlic, pressed
1/4 teaspoon red pepper flakes
2 to 4 tablespoons water, to reach your desired consistency

1. Mix peanut sauce ingredients (with only 2 tablespoons water). Taste and adjust with more water, if needed. Set aside.

2. Prepare a large bowl with luke warm water and submerge vermicelli to soften, about 5 minutes. Transfer to a colander. Divide among four dishes.

3. Meanwhile, bring a pot of water to a boil. Place shrimp in boiling water and cook until pink, about 3 minutes. Prepare an ice water bath next to stovetop and immediately transfer shrimp to ice bath to discontinue cooking. Peel shrimp and butterfly with a knife. Fan shrimp slices among vermicelli bowls.

4. Garnish bowls with snow peas, cucumber, carrots, and thai basil. Add additional toppings if desired. Sprinkle with sesame seeds and serve with peanut sauce, to be used for dipping or to toss as a dressing.