Spiralized Summer Roll Bowls with Hoisin Peanut Sauce
Introducing these speedy Spiralized Summer Roll Bowls, crafted with vibrant spiralized carrots and refreshing cucumbers, all inspired by my delicious shrimp summer rolls. I aimed to transform those delightful rolls—often a bit labor-intensive—into an incredibly fast meal that you can whip up in under 10 minutes!
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Ingredients
- 2 tbsp creamy peanut butter
- 1/2 teaspoon grated ginger
- 4 tablespoons warm water
- 24 jumbo peeled and cooked shrimp
- 2 large English cucumbers
- 1 thick carrot
- 1 cup shredded red cabbage
- 2 tbsp cilantro leaves
- 12 basil leaves
- 12 mint leaves
- 2 tbsp chopped peanuts
- 2 teaspoons reduced-sodium soy sauce*
- 1 tablespoons hoisin sauce*
- 1 teaspoons sriracha
Instructions
- 1
In a small mixing bowl, combine all the ingredients for the sauce and place it in the refrigerator until you need it.
- 2
Use a spiralizer to create spirals from the cucumbers and carrots, then slice them into 6-inch pieces. Distribute the cucumber, carrot, and red cabbage evenly across 4 bowls. For each bowl, add 6 shrimp, drizzle with 2 tablespoons of the peanut dressing, and garnish with fresh herbs and chopped peanuts.