Shrimp Spring Roll Bowl

This dish contains all of the flavors of Vietnamese summer rolls in an easy to make bowl.

Serves: 2Hands-on: 10 minutesTotal: 10 minutesDifficulty: Medium

Serves: 2


  • 3 Tbsp. natural peanut butter
  • 2 Tbsp. warm water
  • 1 1⁄2 Tbsp. coconut aminos
  • 1 Tbsp. lime juice
  • 1⁄2 Tbsp. grated fresh ginger
  • 1 1⁄2 cups shredded red cabbage
  • 1 large carrot, julienned
  • 1 medium cucumber, julienned
  • 1⁄2 lb. extra large cooked shrimp
  • 2 Tbsp. chopped peanuts
  • 1⁄4 cup chopped cilantro leaves
  • 2 Tbsp. chopped mint leaves


  • In a small bowl, whisk together the peanut butter, warm water, aminos, lime juice, and ginger. Add more water, one teaspoon at a time, if you prefer a thinner sauce. Set sauce aside.
  • Divide the cabbage between two bowls and top with cucumbers and carrots. Arrange the shrimp on top of the vegetables. Sprinkle with peanuts, cilantro, and mint.
  • Drizzle the peanut sauce over the top and serve.