Summer Roll Bowl
Ingredients
- 1/2 pound raw shrimp
- 1/2 pound ground pork
- 1/2 cup onions
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon avocado oil,
- 4 cloves garlic,
- 1/3 cup hoisin sauce
- 2 tablespoons peanut butter
- 2/3 cup water
- 1 1/2 teaspoons chili paste,
- 8 leaves Romaine or leaf lettuce
- 4 sprigs mint
- 4 sprigs cilantro
- 1/2 cup carrots
- 8 ounces Asian-style vermicelli rice noodles
- 1/3 cup peanuts
- 3 green onions
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Instructions
- Gather all ingredients.
- 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.
- 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.
- 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.
- 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.
- Evenly divide vermicelli into 4 serving bowls. Working in sections, place cooked shrimp, ground pork mixture, lettuce, herbs, and carrots on top of vermicelli.
- Drizzle each bowl with sauce. Sprinkle each bowl with crushed peanuts, and garnish with green onions.
Source
Original recipe: View Original