Garlic Shrimp Spring Roll Bowls with Garlic Tamarind Vinaigrette

Garlic shrimp served with rice vermicelli, mixed greens, cucumbers, and carrots in a sweet and tangy garlic tamarind vinaigrette. These garlic shrimp spring roll bowls with garlic tamarind vinaigrette are super easy to put together and make a delicious summer meal.

Garlic Shrimp Spring Roll Bowls with Garlic Tamarind Vinaigrette | Cooking with a Wallflower

Omg! It’s officially summer!

And what better way to celebrate than with this summer in a bowl?

I’m super excited to share these garlic shrimp spring roll bowls with garlic tamarind vinaigrette with you!

Whew! What a mouthful! But it says everything about this dish!

Garlic Shrimp Spring Roll Bowls with Garlic Tamarind Vinaigrette | Cooking with a Wallflower

Filled with a ton of veggies and combined with rice vermicelli, garlic shrimp, and a sweet and tangy vinaigrette, this spring roll bowl has incredible flavors. It’s the perfect meal for summer when you want something delicious yet refreshing with a minimal amount of cooking.

What I love most about Vietnamese food is that there’s almost always fresh vegetables and herbs in every dish. If you have lots of herbs you want to use up, or leftover salad mix or lettuce, spring rolls are the best way to use them all up.

Garlic Shrimp Spring Roll Bowls with Garlic Tamarind Vinaigrette | Cooking with a Wallflower

I grew up eating spring rolls quite frequently so it’s easy for me to put them together. In an older post for Roasted Asparagus Spring Rolls, I put together a set of directions and photos (notice the difference two years can make in photography? lol) to help you if you ever need a guide. But I know how frustrating it can be when your spring rolls fall apart or when your wrap sticks to everything.

So, I thought we’d do this the quick and easy way. No sticky spring roll wraps. Just all of your favorite spring roll ingredients in a single bowl.

No mess. No fuss. The very best.

Summer goals, right?

Garlic Shrimp Spring Roll Bowls with Garlic Tamarind Vinaigrette | Cooking with a Wallflower

First, prep all your ingredients. Just like when you make spring rolls, it’s important to prep all your ingredients beforehand. That way when you’re ready to use them, you only have to reach for your ingredients and don’t have to stop to slice and chop.

Now, make the rice vermicelli noodles. Boil water and cook the rice vermicelli noodles according to the directions on the package. I cooked mine for about 10 minutes because I like my noodles a little softer. I buy these in 14 oz packages, but I only used half for this recipe. Once the rice vermicelli is cooked to your liking, drain the water and run them through cold water. Allow the rice vermicelli to drain in a colander. Set aside for now.

Garlic Shrimp Spring Roll Bowls with Garlic Tamarind Vinaigrette | Cooking with a Wallflower

Next, cook the shrimp. Add vegetable oil to a medium sized skillet over medium heat. Allow the vegetable oil to heat for a minute, then add minced garlic. Cook the garlic for a minute until they start to brown. Add the shrimp and cook until the shrimp turns a reddish orange color and slightly browned on the edges. Season lightly with salt. You don’t really need much seasoning since you’ll flavor it later with the vinaigrette.

Garlic Shrimp Spring Roll Bowls with Garlic Tamarind Vinaigrette | Cooking with a Wallflower

Place mixed greens at the bottom of the bowl. Top with rice vermicelli, cucumbers, carrots, mint, basil, garlic shrimp, chili peppers, and crushed peanuts.

Garlic Shrimp Spring Roll Bowls with Garlic Tamarind Vinaigrette | Cooking with a Wallflower

For the sauce, mix together minced garlic, rice vinegar, brown sugar, fish sauce, lime juice, vegetable oil, sesame oil, tamarind concentrate (optional), and chili paste (like Sambal Oelek chili paste). If you’re gluten intolerant, check to make sure that the fish sauce is gluten free.

Garlic Shrimp Spring Roll Bowls with Garlic Tamarind Vinaigrette | Cooking with a Wallflower

Drizzle the vinaigrette over your spring roll bowl to taste. If you’re not into fish sauce, which many people aren’t because, let’s be honest, it stinks!, no worries. I’ll post a vegan version soon. =)

Serve these garlic shrimp spring roll bowls with garlic tamarind vinaigrette cold.

What better way to celebrate the official start of summer than with this spring roll bowl?

Enjoy!

Garlic Shrimp Spring Roll Bowls with Garlic Tamarind Vinaigrette | Cooking with a Wallflower

Garlic Shrimp Spring Roll Bowls with Garlic Tamarind Vinaigrette | Cooking with a Wallflower

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Garlic Shrimp Spring Roll Bowls with Garlic Tamarind Vinaigrette
 
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Garlic shrimp served with rice vermicelli, mixed greens, cucumbers, and carrots in a sweet and tangy garlic tamarind vinaigrette. This garlic shrimp spring roll bowl with garlic tamarind vinaigrette is super easy to put together and makes a delicious summer meal.
Author:
Recipe type: Entree
Serves: 2-3 bowls
Ingredients
Spring Roll Bowl
  • 3-4 cups mixed greens
  • 1 medium cucumber, thinly sliced
  • 1 small carrot, thinly sliced
  • A sprig of mint
  • A sprig of basil
  • Chili pepper
  • Crushed peanuts
  • 7 oz dry rice vermicelli noodles
Garlic Shrimp
  • 1 ½ tablespoon vegetable oil
  • 1 – 1 ½ dozen large shrimp
  • 2 cloves of garlic, minced
  • Pinch of salt
Garlic Tamarind Vinaigrette
  • 4 cloves of garlic, minced
  • 1 tablespoon rice vinegar
  • 2 tablespoons brown sugar
  • Juice of 1 lime
  • ¼ cup vegetable oil
  • 1 teaspoon sesame oil
  • ½ teaspoon chili paste (optional)
  • 1 tablespoon tamarind concentrate (optional)
Directions:
  1. Prep all your ingredients first and set aside.
  2. Now, make the rice vermicelli noodles. Boil water and cook the rice vermicelli noodles according to the directions on the package, about 10 minutes. Once the rice vermicelli is cooked to taste, drain the water and run them through cold water. Allow the rice vermicelli to drain in a colander. Set aside for now.
  3. Next, cook the shrimp. Add vegetable oil to a medium sized skillet over medium heat. Allow the vegetable oil to heat for a minute, then add minced garlic. Cook the garlic for a minute until they start to brown. Add the shrimp and cook until the shrimp turns a reddish orange color and slightly browned on the edges. Season lightly with salt.
  4. Place mixed greens at the bottom of the bowl. Top with rice vermicelli, cucumbers, carrots, mint, basil, garlic shrimp, chili peppers, and crushed peanuts.
  5. For the sauce, mix together minced garlic, rice vinegar, brown sugar, fish sauce, lime juice, vegetable oil, sesame oil, tamarind concentrate (optional), and chili paste (like Sambal Oelek chili paste).
  6. Drizzle the vinaigrette over your spring roll bowl to taste.
  7. Serve this garlic shrimp spring roll bowls with garlic tamarind vinaigrette cold.

 

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