Vietnamese Fresh Spring Roll Bowls Recipe: All the flavors of traditional Gỏi Cuốn Vietnamese Cold Rolls in a fast and fresh bowl! Gluten Free, Dairy Free and delish!!
Preheat the oven to 400 degrees F. Set a large pot of salted water on the stovetop and bring to a boil.
On a large rimmed baking sheet, add the shrimp and sesame oil. Toss to coat the shrimp in the oil. Then spread them out in a single layer and sprinkle generously with salt and pepper.
Roast the shrimp in the oven for 5-10 minutes, or until they are pink and firm, but not overcooked. They should still be in the shape of Cs... If they look like Os they are overcooked. Allow the shrimp to cool.
Meanwhile, make the dressing. In a blender, add the lime juice, simple syrup, fish sauce, peanut butter, and garlic. Puree until smooth, then stir in the crushed red pepper.
Once the water is boiling, add the rice noodles and cook according to package instructions. Drain and place in a salad bowl.
Chop the cucumbers, mint, and cilantro. Then add to the salad bowl. Add the roasted peanuts and dressing and toss to coat.
To serve: Place the noodle salad in serving bowls and top with roasted shrimp.
Notes
How To Make Simple Syrup:Place equal parts of water and sugar in a microwave-safe bowl. Microwave for 1-2 minutes, until the sugar dissolves. Cool before using.