Rice Paper Roll Bowl (Printer version)

Fresh, deconstructed Vietnamese-inspired bowl with rice paper, crisp vegetables, and rich 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 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 to taste
17 - 2 to 4 tablespoons warm water for thinning

→ Toppings

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

# Directions:

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 as indicated in the ingredient list.
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 if using among four bowls. Top with rice paper pieces, vegetables, salad greens, herbs, and your chosen protein.
06 - Drizzle generously with peanut sauce. Sprinkle with chopped peanuts and fried shallots. Serve with lime wedges.

# Expert Advice:

01 -
  • The rice paper gets shattered into crispy, delicate bits that add real textural intrigue without any deep frying required.
  • Everything comes together in under 30 minutes, making it genuinely feasible for a weeknight when you want something that tastes more restaurant than rushed.
  • You're in complete control of heat, protein, and veggies, so it works whether you're feeding a vegetarian friend or someone who lives for shrimp.
02 -
  • Rice paper timing is everything: submerge it even three seconds too long and you'll be frustrated trying to cut something that's already dissolving, so develop a feel for it and trust your instincts.
  • The peanut sauce needs to be made fresh the same day you serve this because it separates and thickens once it sits overnight, though you can certainly prep the vegetables and protein ahead of time.
03 -
  • If your peanut sauce breaks or separates, whisk it vigorously with a tiny bit of warm water and it'll come back together, no need to start over.
  • Toast your chopped peanuts in a dry skillet for two minutes before serving to amplify their flavor and make them even crunchier.
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