Rice Paper Roll Bowl (Print Version)

Deconstructed spring roll bowl with crisp vegetables, protein, and creamy peanut sauce.

# What You'll Need:

→ Rice Paper & Base

01 - 8 sheets rice paper
02 - 2 cups cooked jasmine rice or vermicelli noodles, optional

→ Protein

03 - 14 oz grilled chicken breast, sliced, or 14 oz firm tofu pressed and cubed, or 14 oz cooked shrimp peeled and deveined

→ Vegetables

04 - 1 large carrot, julienned
05 - 1 cucumber, deseeded and julienned
06 - 1 red bell pepper, thinly sliced
07 - 1 cup shredded red cabbage
08 - 2 cups mixed salad greens
09 - 1/2 cup fresh mint leaves
10 - 1/2 cup fresh cilantro leaves

→ Peanut Sauce

11 - 1/3 cup creamy peanut butter
12 - 2 tablespoons soy sauce or tamari for gluten-free
13 - 1 tablespoon hoisin sauce
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon fresh lime juice
16 - 1 to 2 teaspoons sriracha, optional
17 - 2 to 4 tablespoons warm water

→ Toppings

18 - 1/4 cup roasted peanuts, chopped
19 - 2 tablespoons fried shallots, optional
20 - Lime wedges, for serving

# How-To Steps:

01 - Fill a large shallow dish with warm water. Submerge each rice paper sheet for 5 to 10 seconds until just softened, then place on a clean towel. Stack 2 to 3 sheets at a time and cut into rough strips or squares. Set aside.
02 - Grill, pan-fry, or bake your chosen protein. Slice or cube as appropriate.
03 - Wash, peel, and slice all vegetables as indicated.
04 - In a bowl, whisk together peanut butter, soy sauce, hoisin, rice vinegar, lime juice, and sriracha. Gradually add warm water until the sauce is smooth and pourable.
05 - Divide the rice or noodles among four bowls. Top with rice paper pieces, vegetables, salad greens, herbs, and your chosen protein.
06 - Drizzle generously with peanut sauce. Sprinkle with chopped peanuts and fried shallots. Serve with lime wedges.

# Expert Suggestions:

01 -
  • You get the textural contrast of crispy rice paper shards without the fussy rolling, which means less stress and more eating.
  • It's endlessly adaptable depending on what's in your fridge and whether you're feeding omnivores or vegans.
  • The whole thing comes together in under 30 minutes, making it perfect for those nights when you want something restaurant-quality without the delivery fee.
02 -
  • The rice paper will continue to soften as it sits in the sauce, so if you prefer them chewy rather than mushy, don't assemble the bowls more than 10 minutes before serving.
  • Pressing your tofu properly makes all the difference between a silky bite and a watery, bland one; wrap it in a clean kitchen towel and let it sit under a heavy cast-iron skillet for at least 15 minutes.
03 -
  • Make the peanut sauce ahead and store it in the fridge; it actually tastes better the next day once the flavors marry, plus it buys you time when guests arrive.
  • If you don't have fried shallots, toasted breadcrumbs or even crushed rice crackers give you that essential crunch factor without hunting down specialty ingredients.
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