Vietnamese Shrimp Spring Roll Bowl With Sweet Chili Mango Sauce Recipe

Recipe By Slurrp

The Vietnamese Shrimp Spring Roll Bowl with Sweet Chili Mango Sauce is a fresh and vibrant dish that is packed with flavors. This bowl features all the elements of a traditional Vietnamese spring roll, including rice noodles, fresh vegetables, herbs, and succulent shrimp. The sweet chili mango sauce adds a tangy and slightly spicy kick to the dish. It's a perfect option for a light and healthy lunch or dinner.

3.9
20 Rating -
Rate
25minstotal
20minsPrep
5minsCook
25m.total
20m.Prep
5m.Cook
Vietnamese Shrimp Spring Roll Bowl With Sweet Chili Mango Sauce
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ingredients serve

Ingredients for Vietnamese Shrimp Spring Roll Bowl With Sweet Chili Mango Sauce Recipe

  • 2 ounce Rice Noodles
  • 1/4 pound Shrimp, Cooked And Peeled
  • 1/2 cup Shredded Lettuce
  • 1/4 Cucumber, Julienned
  • 1/4 Carrot, Julienned
  • 1/4 cup Bean Sprouts
  • 0.06 cup Chopped Mint
  • 0.06 cup Chopped Cilantro
  • 0.06 cup Sweet Chili Sauce
  • 0.06 cup Mango Puree
  • 1/4 Juice Lime
  • 1/4 tablespoon Fish Sauce
  • 1/4 Clove Garlic, Minced
  • as needed Chopped Peanuts And Additional Herbs For Garnish

Directions: Vietnamese Shrimp Spring Roll Bowl With Sweet Chili Mango Sauce Recipe

Cooking Directions

  • STEP 1.Cook the rice noodles according to the package instructions and let them cool.
  • STEP 2.In a bowl, combine the cooked rice noodles, shrimp, shredded lettuce, cucumber, carrots, bean sprouts, mint, and cilantro.
  • STEP 3.In a separate bowl, whisk together the sweet chili sauce, mango puree, lime juice, fish sauce, and garlic.
  • STEP 4.Pour the sweet chili mango sauce over the noodle and shrimp mixture and toss to combine.
  • STEP 5.Divide the mixture into bowls and garnish with additional herbs and chopped peanuts, if desired.
  • STEP 6.Serve the Vietnamese Shrimp Spring Roll Bowl with Sweet Chili Mango Sauce immediately.

Cooking Tips

  • You can add other vegetables like bell peppers or avocado to the bowl for extra flavor and texture.
  • For a vegetarian version, you can substitute the shrimp with tofu or tempeh.
  • If you don't have mango puree, you can use mango chunks blended until smooth.

Storage and Serving

  • This bowl is best enjoyed fresh, but you can store any leftover noodle and shrimp mixture in the refrigerator for up to 2 days.
  • To reheat, gently warm the mixture in a microwave or on the stovetop.
  • Serve the Vietnamese Shrimp Spring Roll Bowl with Sweet Chili Mango Sauce with a side of lime wedges for squeezing over the bowl.
Nutrition
value
668
calories per serving
21 g Fat34 g Protein82 g Carbs10 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    34g
  • Carbs
    82g
  • Fiber
    10g

MacroNutrients

  • Carbs
    82g
  • Protein
    34g
  • Fiber
    10g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    432mg
  • Iron
    12mg
  • Vitamin A
    2309mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    110mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    74mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    152mg
  • Manganese
    1mg
  • Phosphorus
    536mg
  • Selenium
    62mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp