Rice Paper Roll Bowl (Printable version)

A fresh bowl featuring rice paper shards, crisp vegetables, protein options, and a creamy peanut sauce.

# What You'll 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 tbsp soy sauce or tamari for gluten-free
13 - 1 tbsp hoisin sauce
14 - 1 tbsp rice vinegar
15 - 1 tbsp lime juice
16 - 1 to 2 tsp sriracha, optional
17 - 2 to 4 tbsp warm water

→ Toppings

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

# How To Make:

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. Slice or cube as appropriate.
03 - Wash, peel, and slice all vegetables according to specifications.
04 - In a 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 with lime wedges.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, making it perfect for those nights when you want something vibrant but don't have the energy for complicated cooking.
  • The rice paper adds a delicate, slightly chewy texture that traditional spring rolls have, but here it mingles with everything else so you get surprise bits in every bite.
  • You control the protein, veggies, and spice level, so it adapts to whatever's in your fridge and what your mood demands.
02 -
  • Don't oversoak the rice paper or it becomes unmanageable; a quick dip in warm water is enough—they'll continue softening slightly as they sit, so err on the side of too firm.
  • Make the peanut sauce a little thinner than you think it should be because it will thicken slightly as it cools, and you want it to coat everything gracefully.
03 -
  • Warm the peanut sauce slightly before serving; it coats better and the flavors bloom more fully on the palate.
  • If you're meal prepping, store the peanut sauce separately and assemble bowls just before eating so the rice paper maintains its texture instead of softening into mush.
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