Any time I go to a Vietnamese restaurant, I always start off with an order of spring rolls. Today I’m sharing my twist on this recipe with my spring roll bowls topped with grilled shrimp.
Taking all the ingredients of a spring roll, without needing to roll them in rice paper, makes this an awesome way to turn an appetizer into a meal.
Besides, with curious kids running around the house, I’m not sure how I would get spring rolls made without them wanting to help out! Not that I’m opposed, but the kitchen would explode with spring roll ingredients everywhere!
So by making a spring roll bowl, I’ve got dinner made and a kitchen mess that is semi-manageable.
Plus, this is an awesome way to use leftover grilled shrimp, if you already have some on hand. Which is exactly I did for this meal.
Also, if you’ve never heard of rice stick noodles, they’re amazing! You can find them on amazon here. They cook in about 10 minutes sitting in hot water.
The peanut sauce, is bright and combined with some sriracha really takes this grilled shrimp spring roll bowl to the next level.
I slathered my bowl with loads of peanut sauce and sriracha.
For the kids? Well those picky two need to have their bowl dissected into basically some noodles, carrots and MAYBE a shrimp, cut up.
Can we just get through this picky eater phase already?