Name: Summer Roll Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 1/2 pound cleaned, raw shrimp; 1/2 pound ground pork; 1/2 cup chopped onions; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1 Tablespoon neutral cooking oil, such as avocado oil; 4 cloves garlic minced; 1/3 cup hoisin sauce; 2 tablespoon smooth peanut butter; 2/3 cup water; 1 1/2 teaspoon sambal chile paste, or to taste; 8 leaves Romaine or leaf lettuce, thinly sliced; 4 sprigs mint, coarsely chopped; 4 sprigs cilantro, coarsely chopped, see note; 1/2 cup matchstick carrots; 8 ounces Asian-style vermicelli rice noodles; 1/3 cup crushed peanuts; 3 green onions, chopped, for optional garnish

Summer Roll Bowl

These summer roll bowls, inspired by Vietnamese summer rolls, are a cool, refreshing meal in a bowl. Rice vermicelli, lettuce, herbs, carrots, shrimp, and pork are drizzled with a peanut-hoisin sauce, with a little, or a lot of heat—you decide!

35 min total 20 min prep 15 min cook 4 527 cal

Instructions

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1 Gather all ingredients.
2 Bring a pan of lightly salted water to a boil; add shrimp and cook until they are pink and curled into a tight “C” shape. Immediately remove shrimp and place into a bowl of ice water. When cool, slice shrimp thinly, from head to tail, and refrigerate.
3 Cook pork in a small nonstick skillet, breaking meat up into small bits. After about 2 minutes, add onion, salt, and sugar, and continue cooking until onion is translucent, 4 to 5 minutes. Remove pork to a plate lined with paper towels to drain. Remove paper towel, and refrigerate until needed.
4 For sauce, add oil and garlic to a small saucepan; place over medium heat. Cook, stirring, until garlic is fragrant, about 30 seconds. Add hoisin sauce, peanut butter, and water, stirring to combine. Bring to a boil, then remove from heat. Add chili paste and allow to cool. Set aside.
5 When ready to make the bowls, bring 5 cups of water to boil in a large saucepan. Add rice noodles and stir, to avoid clumping. Boil and stir for 2 to 3 minutes. Pour into a mesh strainer and rinse thoroughly with cold water.
6 Evenly divide vermicelli into 4 serving bowls. Working in sections, place cooked shrimp, ground pork mixture, lettuce, herbs, and carrots on top of vermicelli.
7 Drizzle each bowl with sauce. Sprinkle each bowl with crushed peanuts, and garnish with green onions.