Everything a salad roll should be. V
I love salad rolls. Actually, let me clarify… I love eating salad rolls. The effort to make them… not so much.
Once a year, I’ll allow myself to be overcome with the desire to set out a platter heaped with perfect little parcels of chilled noodles and crunchy veggies, with that addictive peanut sauce for dipping. It always looks so beautiful in my mind.
Let’s just say the result is usually far from perfect, with torn wrappers and slippery noodles escaping at every breach. Even though it all still tastes great, I really do feel like the wrapping portion of things could be skipped.
Naturally, the kids love the idea of the rolls what with all the business of eating with their hands and dipping and such. I can even get one of them to help with a fair amount of enthusiasm, but these bowls make my kids equally happy as they twirl and slurp the saucy noodles. And come on… the amount of colourful veggies in these bowls is enough to make any parent happy, am I right?
So here we are, arriving at these *effortless* salad rolls in bowls. I’ve come up with a few tips during the testing process to guide you to your perfect non-roll bowl.
- This recipe makes a lot which is perfect for meal salads for a family of four, or a few prepped lunches through your work week. If you don’t think you’ll be enjoying the full amount at once, store the prepped components separately and build each serving as you want over the next few days.
- At the last minute, I decided to double the amount for the dressing. If you’re like me and you kinda just want salad rolls for the peanut dipping sauce, then we get each other. You’ll likely have some dressing left over but its oh-so-good with grilled chicken, pan-fried tofu, or even as a dip for veggies.
- I was deliberately going for the “rainbow” effect here, but don’t feel like you have to use the same types of veggies I did. Mango and avocado would be brilliant substitutions and you can definitely use bean sprouts, I just personally feel a bit “iffy” about serving raw sprouts to kids.
- The lemongrass shrimp can easily be swapped out with plain, pre-cooked shrimp for an even easier meal. Or you use thinly sliced leftover grilled chicken or pork, or skip the meat altogether and make
Rainbow Salad Roll Bowls with Lemongrass Shrimp
- 250 g rice vermicelli
- 1 heart romaine lettuce (shredded)
- 2 large carrots (julienned or shredded)
- 1 large english cucumber (julienned or thinly sliced)
- ¼ small head purple cabbage (shredded)
- 1 large red bell pepper (thinly sliced)
- ⅓ cup dry-roasted peanuts (coarsely chopped)
- fresh herbs; basil, mint, cilantro (for serving)
- 1 lime (for serving)
- ½ cup natural peanut butter (salted, no sugar)
- ½ cup hoisin sauce
- ¼ cup rice vinegar
- 2 tbsp freshly squeezed lime juice (about 1 whole lime)
- 2 cloves garlic, minced
- 1 tbsp Sriracha (or more to taste)
- 2 tbsp water (to thin)
- 1 tbsp neutral oil
- 340 g large shrimp (13/15 count)
- ½ stalk lemongrass (2 tbsp finely minced)
- 2 cloves garlic (minced)
- Bring a large pot water to a boil. Add the rice noodles and cook according to the package directions, ensuring the end result is al dente. Strain and immediately run under cold water until chilled. Drain well.
- While waiting for the water to boil, prep all of the vegetables and mince the lemongrass and garlic.
- In a bowl, stir together the peanut butter, hoisin, rice vinegar, lime juice, and garlic. Add Sriracha to taste then add small amounts of water while stirring to thin the dressing out if necessary.
- Heat a skillet over medium heat and add the oil. Pat the shrimp dry with paper towel then add to the skillet for one minute before flipping and adding the lemongrass and garlic. Toss gently for another minute or just until the shrimp are opaque and the aromatics are fragrant. Turn off heat and set aside.
- For ease of serving, toss the veggies and noodles in a large bowl with just enough dressing to coat everything evenly, then dish the tossed salad into individual bowls.For individual servings (or selective eaters ;), serve all the components separately for a buildable bowl.
- Top with lemongrass shrimp and chopped peanuts. Serve with extra dressing, fresh herbs, and wedges of lime.Enjoy!