Rice Paper Roll Bowl (Printable Version)

Crisp vegetables, rice paper strips, and protein drizzled with tangy peanut sauce

# What You Need:

→ Rice Paper & Base

01 - 8 sheets rice paper
02 - 2 cups cooked jasmine rice or vermicelli noodles, optional

→ Protein

03 - 14 oz grilled chicken breast, sliced, or 14 oz firm tofu pressed and cubed, or 14 oz cooked shrimp peeled and deveined

→ Vegetables

04 - 1 large carrot, julienned
05 - 1 cucumber, deseeded and julienned
06 - 1 red bell pepper, thinly sliced
07 - 1 cup shredded red cabbage
08 - 2 cups mixed salad greens
09 - 0.5 cup fresh mint leaves
10 - 0.5 cup fresh cilantro leaves

→ Peanut Sauce

11 - 0.33 cup creamy peanut butter
12 - 2 tablespoons soy sauce or tamari for gluten-free
13 - 1 tablespoon hoisin sauce
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon fresh lime juice
16 - 1 to 2 teaspoons sriracha, optional
17 - 2 to 4 tablespoons warm water

→ Toppings

18 - 0.25 cup roasted peanuts, chopped
19 - 2 tablespoons fried shallots, optional
20 - Lime wedges for serving

# Steps:

01 - Fill a large shallow dish with warm water. Submerge each rice paper sheet for 5 to 10 seconds until just softened, then place on a clean towel. Stack 2 to 3 sheets at a time and cut into rough strips or squares. Set aside.
02 - Grill, pan-fry, or bake your chosen protein until cooked through. Slice or cube as appropriate and set aside.
03 - Wash, peel, and slice all vegetables according to specifications. Keep vegetables separate or organized for assembly.
04 - In a medium bowl, whisk together peanut butter, soy sauce, hoisin, rice vinegar, lime juice, and sriracha. Gradually add warm water until the sauce is smooth and pourable.
05 - Divide the rice or noodles among four bowls. Top with rice paper pieces, vegetables, salad greens, herbs, and chosen protein.
06 - Drizzle generously with peanut sauce. Sprinkle with chopped peanuts and fried shallots. Serve immediately with lime wedges.

# Expert Advice:

01 -
  • Rice paper shards stay crispy and provide this satisfying texture you won't get from a regular spring roll.
  • You can prep everything ahead and assemble in minutes when hunger strikes.
  • The peanut sauce is silky enough to cling to every component but won't make the bowl soggy.
  • It's genuinely exciting to eat, like a party in your mouth where everyone gets along.
02 -
  • Don't oversoak the rice paper or you'll end up with fragments that dissolve into mush instead of staying crispy and structural.
  • Make the peanut sauce first and let it sit for a few minutes, because the flavors meld and deepen in ways that feel like a small miracle.
  • Toss your vegetables with a tiny pinch of salt about five minutes before serving, which coaxes out their natural juices and makes them taste more alive.
  • If your sauce seems too thick, add water one tablespoon at a time rather than pouring and creating a puddle you can't fix.
03 -
  • Make the peanut sauce while your protein is cooling, so all the components come together at roughly the same temperature and the flavors feel integrated rather than just coexisting.
  • If you're meal prepping, keep the peanut sauce separate until serving or it will soften the rice paper shards and steal their best quality.
  • A mandoline makes quick work of vegetables, but a sharp knife and a little patience are honestly just as satisfying and give you more control.
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