Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

Name: Spiralized Summer Roll Bowls with Hoisin Peanut Sauce
Total time: 10 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 tbsp creamy peanut butter; 2 teaspoons reduced-sodium soy sauce*; 1 tablespoons hoisin sauce*; 1 teaspoons sriracha; 1/2 teaspoon grated ginger; 4 tablespoons warm water (to thin); ; 24 jumbo peeled and cooked shrimp; 2 large English cucumbers; 1 thick carrot (I used 8 oz); 1 cup shredded red cabbage; 2 tbsp cilantro leaves; 12 basil leaves; 12 mint leaves; 2 tbsp chopped peanuts

These quick Spiralized Summer Roll Bowls made with spiralized carrots and cucumbers were inspired by my shrimp summer rolls. I wanted to take those yummy rolls (which can be a bit more time consuming) and turn them into a super-quick meal, less than 10 minutes!

⏱️ 10 min 📊 Easy 👁️ 5 views

👨‍🍳 Start Cooking

Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

Foto: Skinnytaste

Ingredients

4 servings

2 tbsp creamy peanut butter
2 teaspoons reduced-sodium soy sauce*
1 tablespoons hoisin sauce*
1 teaspoons sriracha
1/2 teaspoon grated ginger
4 tablespoons warm water (to thin)
 
24 jumbo peeled and cooked shrimp
2 large English cucumbers
1 thick carrot (I used 8 oz)
1 cup shredded red cabbage
2 tbsp cilantro leaves
12 basil leaves
12 mint leaves
2 tbsp chopped peanuts

Steps

Mix all the sauce ingredients in a small bowl and refrigerate until ready to use.
Spiralize the cucumbers and carrots, then cut into 6-inch lengths. Divide the cucumbers, carrot, red cabbage between 4 bowls. Top each with 6 shrimp, 2 tbsp peanut dressing, fresh herbs and chopped peanuts.