This spring roll rice bowl combines all the flavors of fresh spring rolls in the simplicity of a rice bowl. It’s one of our favorite easy dinner ideas!
We love these fantastic Spring Roll Rice bowls any time of the week.
Spring Roll Rice Bowl Recipe
Ingredients
- 20 medium frozen shrimp
- 4 teaspoons jerk seasoning , or use storebought
- 1 lime, juiced
- 1 tablespoon olive oil
- 2 cups cooked white rice
Toppings
- 1 red bell pepper
- 1 carrot , sliced in strips
- 1 radish, sliced
- 1 avocado , diced
- 1 cucumber, sliced in strips
- 1/4 cup peanuts, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh basil or thai basil, chopped
Quick Pickled Red Cabbage
- 1 cup thinly sliced red cabbage
- 2 tablespoons seasoned rice vinegar
Sweet Chili Soy Sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon soy sauce
- 1/2 lime, juiced
Instructions
- Toss shrimp with jerk seasoning, lime juice and olive oil.
- In a medium skillet, cook over medium heat for 10 minutes, until shrimp is translucent.
- While the shrimp cooks, mix the cabbage with the rice vinegar in a small deep bowl and allow to soak for at least 10 minutes, tossing every few minutes to ensure all cabbage is adequately soaked.
- Blister the red bell pepper on a gas grill or under the broiler. Cool and cut into strips, discarding the core and seeds.
- Mix the sweet chili sauce, soy sauce and lime juice together to make the sweet chili soy sauce.
- Add rice to bowl and top with shrimp, red bell pepper, pickled cabbage, sauce and any other desired toppings.
Love you, and your wonderful blog, Dani! We’re SO proud you! : )