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!
Spring Roll Rice Bowl
Prep time
Cook time
Total time
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!
Author: Dani Meyer
Serves: 2 rice bowls
Ingredients
- Shrimp:
- 20 medium frozen shrimp
- 4 teaspoonsjerk seasoning (or use storebought)
- Juice of a lime
- 1 tablespoon olive oil
- 2 cups rice
- 1 carrot, sliced in strips
- 1 radish, sliced
- avocado, diced
- 1 cucumber, sliced in strips
- 1 cup quick pickled red cabbage (red cabbage plus 2 tablespoons seasoned rice vinegar--allow to sit for 10 min)
- peanuts
- cilantro
- Sweet Chile Soy Sauce
- 2 tablespoons sweet chile sauce
- 1 tablespoon soy sauce
- Juice of ½ a lime
Instructions
- Combine shrimp and ingredients. Cook for 10 minutes until shrimp is translucent.
- Blister red bell pepper on flame or under the broiler. Cool and cut into strips.
- Top rice bowl with shrimp and desired toppings.
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