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Crunchy and vibrant Vietnamese Spring Roll in a Bowl with extra sauce on the side.
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Vietnamese Spring Roll in a Bowl

A low-point version of an Asian take-out favorite.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: asian, vietnamese
Keyword: Vietnamese Spring Roll in a Bowl
Servings: 4

Ingredients

For the Bowl:

  • 1 cup finely shredded white cabbage 70 g
  • 1 cup finely shredded purple cabbage 70 g
  • 1 cup lettuce chopped (50 g)
  • 1 cup matchstick-cut carrots 130 g
  • 1 cup matchstick-cut cucumber 120 g
  • ½ cup matchstick-cut red bell pepper 75 g
  • ½ cup matchstick-cut yellow bell pepper 75 g
  • 1 cup bean sprouts 100 g
  • 1/2 cup cooked rice noodles or ramen noodles 70 g
  • 1/2 lb shrimp peeled and deveined (220 g)
  • 1 teaspoon olive oil 5 mL
  • Salt and pepper to taste

For the Dressing:

  • 3 tablespoons soy sauce 45 mL
  • 2 tablespoons sugar-free teriyaki sauce 30 mL
  • 1 tablespoon oyster sauce 15 mL
  • 1 tablespoon white vinegar 15 mL
  • 1 teaspoon freshly grated ginger 5 g
  • 1 packet Splenda 1 g
  • 1 teaspoon sesame oil 5 mL
  • 2 tablespoons water 30 mL
  • Salt and pepper to taste

Optional Toppings:

  • Fresh mint leaves
  • Fresh cilantro leaves
  • Lime wedges

Instructions

  • Prepare the Shrimp: Season the shrimp with salt and pepper. Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes, flipping halfway, until pink and opaque. Remove from heat and set aside.
  • Cook the Noodles and Bean Sprouts: Soak the rice noodles in boiling water for 5-7 minutes or until tender. Add the bean sprouts during the last minute of soaking. Drain and rinse under cold water to stop the cooking process. Set aside.
  • Make the Dressing: In a small bowl, whisk together the soy sauce, teriyaki sauce, oyster sauce, white vinegar, grated ginger, Splenda, sesame oil, and water. Season with salt and pepper to taste. Set aside.
  • Assemble the Bowl: In a large bowl, combine the shredded white cabbage, purple cabbage, lettuce, carrots, cucumber, red bell pepper and yellow bell pepper. Toss gently to mix.
  • Add Noodles and Shrimp: Top the vegetables with the cooked rice noodles, bean sprouts, and shrimp, dividing them evenly among the bowls.
  • Drizzle and Serve: Drizzle the dressing over each bowl. Garnish with fresh mint, cilantro, and lime wedges if desired. Serve immediately.

Notes

1 WW Point per serving. 

Nutrition

Serving: 275g | Calories: 170kcal | Carbohydrates: 23g | Protein: 13g | Fat: 3.2g | Saturated Fat: 0.4g | Cholesterol: 71mg | Sodium: 1297mg | Potassium: 388mg | Fiber: 3.2g | Sugar: 6.5g | Calcium: 80mg | Iron: 2mg