Spring Roll Bowls with Sweet Garlic Lime Sauce
Ingredients
The Sweet Garlic Lime Sauce:
- 3 cloves garlic
- 2 tablespoons rice vinegar
- 1-2 tsp of monk fruit (adjust to your preference so start with 1 tsp or you can leave completely out for sweetener free version)
- 1/4 cup fish sauce
- 1/3 cup lime juice
- 1/3 cup vegetable oil
The Bowls:
- 7–8 ounces rice noodles
- 1/4 cup each of basil, mint, and cilantro (plz use all three – they’re so good together!)
- 1 serrano pepper
- 1/2 cup chopped peanuts
- 2 avocados
- 2 carrots
- 1 red bell pepper
- 1 cucumber
- 1 lb. of shrimp, tofu, or chicken (optional)
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Servings: 3-4 Servings
Directions
SAUCE PREP: Pulse the sauce ingredients together in a blender or food processor.
NOODLE PREP: Cook your rice noodles by soaking them in cold water for about 30 minutes. When they’re softened, transfer to a pot of boiling water for just a minute or two before quickly draining again. *This is my preferred method because it prevents them from getting overly sticky.*
VEG PREP: Mince the herbs, slice the serrano pepper, and peel or julienne cut the vegetables.
PROTEIN PREP: Cook your shrimp, tofu, or chicken if you’re adding that in. BOWL PREP: Toss the noodles (hot or cold! your choice, friend) with the sweet garlic lime sauce and all the other ingredients.
Notes
If going sugar free is important to you, please note that fish sauce contains trace amounts of sugar. Also substitute distilled white vinegar in place of rice vinegar for completely sugar free.
Credit: Pinch of Yum
