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Vietnamese Shrimp Spring Roll Bowl With Sweet Chili Mango Sauce

Tieghan, Half Baked Harvest
  • 25 minutes
  • Serves 4

INGREDIENTS

1 lb

Shrimp, cooked

1

Avocado

1

large handful Basil, fresh

1

large handful Basil and cilantro, fresh

1

Bell pepper

4

Carrots

1

inch Ginger, fresh

1/2

Mango, ripe

1

Peanuts

2

Persian cucumbers

2

Radishes

1 tbsp

Chili sauce

1 tbsp

Fish sauce or low sodium soy sauce

3 tbsp

Honey

1/4 cup

Lime juice, fresh

8 oz

Rice noodles

1/4 cup

Peanut or sesame oil

2 tbsp

Rice vinegar