Spring Roll Rice Bowl Recipe

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!

Course *Easy Entertaining Dishes

Cuisine Asian

Keyword avocado, rice, spring roll rice bowl, spring recipe, jerk seasoning, radish, dinner, easy recipe, shrimp, recipe, limes, lunch, bowl

Prep Time 15

Cook Time 30

Total Time 45

Servings rice bowls

Calories 84kcal

Author Dani Meyer

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.

Nutrition