Vietnamese Spring Roll in a Bowl

Vietnamese Spring Roll in a Bowl provides you all of the contemporary, crunchy goodness of your takeout favourite with out added factors! Full of 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 below 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 price making repeatedly:

1. A Contemporary and Colourful Meal: This bowl is sort of a salad, however with an thrilling Asian twist. It’s full of 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 superb choice 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 too combine and match veggies primarily based on what you could have readily available.
4. Fast and Straightforward: No rolling, no wrapping, no fuss. Simply chop, toss, and luxuriate in. It’s a good 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 Measurement: 2 cups

1 WW Level Per Serving. You may view the recipe on the WW App right 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 pink 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

Optionally available 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 last minute of soaking. Drain and rinse below 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, pink 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

Among the finest issues about this recipe is how versatile it’s. Listed below are some concepts:

1. Protein Choices: Shrimp is my go-to for this bowl, however you need to use 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. Keep on with crunchy, uncooked veggies like purple cabbage, bell peppers, carrots, cucumbers, and bean sprouts. Radishes, jicama, and even thinly sliced zucchini can even work effectively.
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. If you happen to 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 every little thing collectively.

Ideas and Tips for Making Vietnamese Spring Roll in a Bowl

1. Go for Colour and Distinction: The great thing about this dish lies in its vibrant colours. Use a mixture of purple, pink, 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 onerous veggies into nice matchsticks.
3. Serve Instantly: This bowl is finest loved contemporary. In contrast to some meal prep recipes, it doesn’t maintain up effectively in a single day, so make solely what you intend to eat.