Summer Roll Bowl

Ingredients

• 0.5 pounds raw shrimp
• 0.5 pounds ground pork
• 0.5 cups onions
• 0.5 teaspoons salt
• 0.5 teaspoons sugar
• 1 tablespoon avocado oil
• 4 cloves garlic
• 0.33 cups hoisin sauce
• 2 tablespoons peanut butter
• 0.67 cups water
• 1.5 teaspoons chili paste
• 8 leaves Romaine or leaf lettuce
• 4 sprigs mint
• 4 sprigs cilantro
• 0.5 cups carrots
• 8 ounces Asian-style vermicelli rice noodles
• 0.33 cups peanuts
• 3 greens onions

Instructions

1. 1

   Gather all ingredients.

2. 2

   Bring a pan of lightly salted water to a boil; add shrimp and cook until they are pink and curled into a tight "C" shape. Immediately remove shrimp and place into a bowl of ice water. When cool, slice shrimp thinly, from head to tail, and refrigerate.

3. 3

   Cook pork in a small nonstick skillet, breaking meat up into small bits. After about 2 minutes, add onion, salt, and sugar, and continue cooking until onion is translucent, 4 to 5 minutes. Remove pork to a plate lined with paper towels to drain. Remove paper towel, and refrigerate until needed.

4. 4

   For sauce, add oil and garlic to a small saucepan; place over medium heat. Cook, stirring, until garlic is fragrant, about 30 seconds. Add hoisin sauce, peanut butter, and water, stirring to combine. Bring to a boil, then remove from heat. Add chili paste and allow to cool. Set aside.

5. 5

   When ready to make the bowls, bring 5 cups of water to boil in a large saucepan. Add rice noodles and stir, to avoid clumping. Boil and stir for 2 to 3 minutes. Pour into a mesh strainer and rinse thoroughly with cold water.

6. 6

   Evenly divide vermicelli into 4 serving bowls. Working in sections, place cooked shrimp, ground pork mixture, lettuce, herbs, and carrots on top of vermicelli.

7. 7

   Drizzle each bowl with sauce. Sprinkle each bowl with crushed peanuts, and garnish with green onions.