Spring Roll in a Bowl

Megan transforms this traditional handfood into a beautiful bowl.



  • Salt, for seasoning water
  • 1/2 pounds medium-size shrimp, deveined
  • 1 pound straight cut rice noodles
  • 1 red bell pepper, cored and cut into matchsticks
  • 1 English cucumber, thinly sliced into rounds on a mandoline
  • 1 mango, peeled and thinly sliced
  • 3 green onions, thinly sliced on a bias
  • 1 cup bean sprouts
  • Mint sprigs, for garnish


  • 1/4 cup rice wine vinegar
  • 1 tablespoon chili garlic sauce, such as Sambal Oelek
  • 2 tablespoons dark brown sugar, packed
  • 1 teaspoon fish sauce
  • 1 tablespoon soy sauce, low sodium
  • 1 tablespoon vegetable oil
  • 1 tablespoon white sesame seeds


  1. Bring a large pot of water to boil. Cook noodles according to package directions until al dente. Drain and immediately rinse under cold water. Set aside.
  2. Heat a grill pan over high heat. Season shrimp with salt and pepper. Grill shrimp until pink and cooked through, about 1-2 minutes on each side.

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