Vietnamese Spring Roll in a Bowl

Vietnamese Spring Roll in a Bowl offers you all of the contemporary, crunchy goodness of your takeout favourite with out added factors! Filled with colourful veggies, shrimp, and a light-weight, flavorful sauce, you get the flavors you’re keen on for simply 1 WW Level per serving.

No rolling, no fuss—simply chop, toss, and luxuriate in a light-weight but satisfying meal in beneath half-hour. Give it a strive, and don’t overlook to discover our different WW-friendly dinner recipes for extra tasty concepts for cooking low-point, scrumptious meals at house.

Why Ought to You Attempt Vietnamese Spring Roll in a Bowl?

Vietnamese delicacies is all about stability—contrasting flavors, textures, and colours that come collectively in concord. This bowl captures that essence completely. Right here’s why it’s value making many times:

1. A Contemporary and Colourful Meal: This bowl is sort of a salad, however with an thrilling Asian twist. It’s filled with uncooked, crunchy veggies, contemporary herbs, and a light-weight sauce that makes it something however boring.
2. Weight Watchers-Pleasant: At simply 1 level per serving, this dish is a good possibility for anybody monitoring their factors. It’s mild but filling, making it good for lunch or dinner.
3. Customizable and Adaptable: Whether or not you like shrimp, pork, or a vegan model, this bowl is simple to adapt. You can even combine and match veggies primarily based on what you will have readily available.
4. Fast and Simple: No rolling, no wrapping, no fuss. Simply chop, toss, and luxuriate in. It’s an effective way to benefit from the flavors of spring rolls with out the additional effort.

Prep Time: 20 minutes

Prepare dinner Time: 10 minutes

Whole Time: half-hour

Servings: 4

Serving Dimension: 2 cups

1 WW Level Per Serving. You possibly can view the recipe on the WW App here. (WW login required.)

Elements

For the Bowl:

• 1 cup finely shredded white cabbage (70 g)
• 1 cup finely shredded purple cabbage (70 g)
• 1 cup lettuce, chopped (50 g)
• 1 cup matchstick-cut carrots (130 g)
• 1 cup matchstick-cut cucumber (120 g)
• ½ cup matchstick-cut crimson bell pepper (75 g)
• ½ cup matchstick-cut yellow bell pepper (75 g)
• 1 cup bean sprouts (100 g)
• 1/2 cup cooked rice noodles or ramen noodles (70 g)
• 1/2 lb shrimp, peeled and deveined (220 g)
• 1 teaspoon olive oil (5 mL)
• Salt and pepper to style

For the Dressing:

• 3 tablespoons soy sauce (45 mL)
• 2 tablespoons sugar-free teriyaki sauce (30 mL)
• 1 tablespoon oyster sauce (15 mL)
• 1 tablespoon white vinegar (15 mL)
• 1 teaspoon freshly grated ginger (5 g)
• 1 packet Splenda (1 g)
• 1 teaspoon sesame oil (5 mL)
• 2 tablespoons water (30 mL)
• Salt and pepper to style

Non-obligatory Toppings:

• Contemporary mint leaves
• Contemporary cilantro leaves
• Lime wedges

Directions

1. Put together the Shrimp: Season the shrimp with salt and pepper. Warmth olive oil in a skillet over medium warmth. Add the shrimp and prepare dinner for 2-3 minutes, flipping midway, till pink and opaque. Take away from warmth and put aside.
2. Prepare dinner the Noodles and Bean Sprouts: Soak the rice noodles in boiling water for 5-7 minutes or till tender. Add the bean sprouts over the past minute of soaking. Drain and rinse beneath chilly water to cease the cooking course of. Put aside.
3. Make the Dressing: In a small bowl, whisk collectively the soy sauce, teriyaki sauce, oyster sauce, white vinegar, grated ginger, Splenda, sesame oil, and water. Season with salt and pepper to style. Put aside.
4. Assemble the Bowl: In a big bowl, mix the shredded white cabbage, purple cabbage, lettuce, carrots, cucumber, crimson bell pepper, and yellow bell pepper. Toss gently to combine.
5. Add Noodles and Shrimp: Prime the greens with the cooked rice noodles, bean sprouts, and shrimp, dividing them evenly among the many bowls.
6. Drizzle and Serve: Drizzle the dressing over every bowl. Garnish with contemporary mint, cilantro, and lime wedges if desired. Serve instantly.

Variations and Substitutions

Probably the greatest issues about this recipe is how versatile it’s. Listed here are some concepts:

1. Protein Choices: Shrimp is my go-to for this bowl, however you should utilize thinly sliced lean pork and even tofu for a vegetarian model. For a variation, strive grilled rooster or tempeh.
2. Veggie Combine: The extra colourful, the higher. Stick with crunchy, uncooked veggies like purple cabbage, bell peppers, carrots, cucumbers, and bean sprouts. Radishes, jicama, and even thinly sliced zucchini also can work properly.
3. Sauce Swaps: Whereas conventional peanut sauce is scrumptious, it might probably add further factors. As a substitute, strive a light-weight soy-based dressing with lime juice, garlic, and a contact of sweetness. In case you actually need that peanut taste, add only a teaspoon of peanut butter to the sauce.
4. Contemporary herbs like mint and cilantro are non-negotiable. They add an fragrant contact that ties the whole lot collectively.

Ideas and Tips for Making Vietnamese Spring Roll in a Bowl

1. Go for Shade and Distinction: The great thing about this dish lies in its vibrant colours. Use a mixture of purple, crimson, inexperienced, and orange veggies to make it visually interesting.
2. Slice Veggies Thinly: For the reason that veggies are uncooked, it’s vital to slice them thinly for one of the best texture. Use a mandoline or sharp knife to chop carrots, cabbage, and different arduous veggies into high quality matchsticks.
3. Serve Instantly: This bowl is finest loved contemporary. Not like some meal prep recipes, it doesn’t maintain up properly in a single day, so make solely what you propose to eat.