These quick and easy Spiralized Summer season Roll Bowls with Hoisin Peanut Sauce made with spiralized carrots plus cucumbers were inspired by the shrimp summer time rolls . I wanted to take those people yummy rolls (which can be a little more time consuming) and turn them right into a super-quick meal, less than 10 minutes!
Pictured above is the Inspiralizer , my present favorite spiralizer! The fresh mint plus cilantro gives this tons of taste, so don’t omit! If you can not find carrots thick enough in order to spiralize (I usually get them on the farmers market or sold reduce in the vegetable store) you can use pre-shredded instead. If your shrimp are usually raw, drop them in hot water for 2 minutes.
Spiralized Summer Roll Bowls along with Hoisin Peanut Sauce
For the Hoisin Peanut Sauce:
- 2 tbsp creamy peanut butter
- 2 teaspoons reduced-sodium soy sauce*
- 1 tablespoons hoisin sauce*
- 1 tsps sriracha
- 1/2 teaspoon grated ginger
- 4 tablespoons hot water , to thin
For your Bowls:
- 24 large peeled and cooked shrimp
- 2 large English cucumbers
- 1 thick carrot , I utilized 8 oz
- 1 glass shredded red cabbage
- two tbsp cilantro leaves
- twelve basil leaves
- 12 great leaves
- 2 tbsp sliced peanuts
Mix all the sauce components in a small bowl and refrigerate till ready to use.
Spiralize the cucumbers and carrots, after that cut into 6-inch lengths. Separate the cucumbers, carrot, red diet programs between 4 bowls. Top every with 6 shrimp, 2 tbsp peanut dressing, fresh herbs plus chopped peanuts.
Serving: 1 bowl , Calories: 164 kcal , Carbohydrates: 15 g , Protein: 12 g , Fat: 7 g , Cholesterol: 65 mg , Sodium: 382 mg , Fiber: 4 g , Sugar: 6 g
Blue Smart Points: 3
Green Smart Factors: 4
Pink Smart Points: 3
Points +: 4
Keywords: dairy products free