Spring Roll Bowl

Ingredients

• 4 ounces vermicelli noodles
• 1 pound large shrimp -
• 1 head butterhead lettuce , torn into bite-sized pieces
• 2 carrots , peeled and julienned
• 1 nglish cucumber , julienned
• 1 avocado , sliced
• 2 greens onions , sliced on a bias
• 0.5 cups mint leaves , or torn large leaves
• 0.25 cups salted peanuts

Instructions

1. 1

   Gather all ingredients.

2. 2

   Cook vermicelli noodles according to package directions. Run under cold water to cool. Divide noodles among four bowls.

3. 3

   Add one fourth of the cooked shrimp to each bowl. On the side of the noodles arrange 1 cup of lettuce, 1/4 cup carrots, 1/4 cup cucumber, and 1/4 an avocado to each bowl.

4. 4

   Meanwhile for Nam Chom combine rice vinegar, fish sauce, lime juice, ginger, and birds eye chile (optional) in a small bowl.

5. 5

   For the peanut sauce combine peanut butter, coconut milk, hoisin sauce, lime juice, peanuts and sambal oelec in a small bowl; whisk until smooth.

6. 6

   Top bowls with green onions, mint leaves and peanuts. Serve with peanut sauce and/or Nam Choc.