Summer Roll Bowls

For When Chopsticks Meet East Coast Cookin’

A refreshing, no-roll twist on Vietnamese summer rolls packed with shrimp, herbs, and noodles.

Ingredients:

Nuoc Cham (Vietnamese dipping sauce):

3 tbsp granulated sugar

½ bird’s eye chile, thinly sliced

¼ cup fresh lime juice

2 tbsp fish sauce

Vietnamese Peanut Sauce:

6 tbsp hoisin sauce

3 tbsp creamy peanut butter

2 tbsp unseasoned rice vinegar

2 tsp chili garlic paste

Bowls:

1 tbsp granulated sugar

1 tbsp unseasoned rice vinegar

1 tbsp plus ½ tsp kosher salt, divided

8 oz. medium shrimp, peeled, deveined

8 oz. straight-cut rice noodles

2 cups thinly sliced romaine lettuce

1 large carrot, thinly sliced into long batons

1 Persian cucumber, thinly sliced into long batons

½ avocado, thinly sliced

½ cup packed mixed fresh mint, cilantro, and Thai basil leaves 

¼ cup unsalted roasted peanuts

Directions: 

Dipping Sauce:

1. In a medium bowl, whisk sugar and ½ cup hot water until sugar is dissolved. Whisk in chili, lime juice and fish sauce.

Vietnamese Peanut Sauce:

1. In another medium bowl, whisk hoisin sauce, peanut butter, vinegar, and chili garlic paste until combined.

Bowls:

1. In a medium pot over medium heat, cook sugar, vinegar, ½ tsp salt and 2 tbsp water, whisking frequently, until sugar is dissolved, about 2 minutes. 
2. Add shrimp and bring to a simmer. Cook, stirring constantly, until shrimp turns pink and curls up, 2 to 3 minutes. Transfer shrimp mixture to a small bowl. 
3. Wipe out the pot and fill halfway with water; season with remaining 1 tbsp salt. Bring to a boil and cook noodles, stirring occasionally, until tender, checking 2 minutes earlier than package directions. Drain, then rinse noodles under cold water.
4. Transfer noodles to a medium bowl. Add 6 tablespoons nuoc cham dipping sauce and toss to combine.
5. In a large bowl, toss lettuce, carrot, and cucumber with ½ cup nuoc cham.
6. Divide noodles among bowls. Nestle salad mixture alongside. Top with shrimp, avocado, herbs and peanuts. Serve with peanut sauce alongside. 

*Chef’s Note: The sauces can be made up to 3 days ahead, while the shrimp and noodles can be cooked 2 days ahead. Store bowls separately in airtight containers and refrigerate.