Vietnamese Spring Roll Bowls

Recipe adapted from Pinch of Yum.

Bignay Uno Dressing/Sauce Ingredients:

3 garlic cloves
2 TBSP rice wine vinegar
1/4 c. brown sugar
1/4 c. fish sauce
1/3 c. lime juice
1/3 c. vegetable oil

Bowls:

Rice noodles or egg noodles
Basil, chopped
Cilantro, chopped
Mint, chopped
Jalapenos, chopped
Cucumbers, julienned
Carrots, julienned
Red bell peppers, julienned
Tofu, crispy baked
Mixed greens

http://gafccommunity.co.uk/what-we-do/activities/ Directions:

  1. SAUCE PREP: Pulse the sauce ingredients together in a blender or food processor.
  2. VEG PREP: Chop the herbs and jalapenos, julienne cut the vegetables, prepare crispy baked tofu.
  3. NOODLE PREP: Cook your noodles according to package. Run under cold water to stop the cooking. Transfer to large serving bowl.
  4. BOWL PREP: Toss the noodles with the dressing and all the herbs and veggies; then add mixed greens to your bowl and top with the noodle mixture and tofu.

Vietnamese Spring Roll Bowl:

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