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Chicken Spring Roll In A Bowl
Benchi

Chicken Spring Roll In A Bowl

A deconstructed Thai spring roll in a bowl made with chicken, lettuce, spring roll vegetables, and Vermicelli rice noodles served with an easy peanut sauce.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Lunch, Main Course
Cuisine: Asian
Calories: 376
Ingredients Method

Ingredients
  

Ingredients
  • 6 oz cooked chicken breast I use premade grilled chicken from my weekly meal prep
  • 2 cups iceberg lettuce shredded
  • 2 oz carrots shredded or julienne sliced
  • 2 oz cucumbers julienne sliced
  • 4 oz Vermicelli angel hair rice noodles cooked according to package directions
  • 1 tbsp salted peanuts chopped
  • 1 tbsp fresh Thai basil Regular basil works here, too, if Thai basil is not available
  • 1 tbsp fresh mint leaves finely chopped
  • fresh microgreens optional (I used a blend of cabbage and basil microgreens)
  • 2 tbsp creamy peanut butter
  • 1.3 tbsp hoisin sauce (1 tbsp plus 1 tsp)
  • 2 tbsp water
  • 1 tsp unseasoned rice vinegar
  • ⅓ cup fish sauce
  • 2 tbsp vinegar
  • 1 cup sugar
  • 1⅓ cups water
  • chili garlic or sambal to taste

Method
 

Instructions
  1. Cook the rice noodles according to the package directions. This takes about 5 minutes. Drain and set aside to cool.
  2. If making the optional sweet fish sauce, while the rice noodles are cooking, add all the fish sauce ingredients to a saucepan and stir over low to medium heat until the sugar is dissolved. Set aside to cool.
  3. In two salad bowls or meal prep containers, add the shredded lettuce, carrots, cucumbers, rice noodles, and grilled chicken. Top with the fresh herbs and chopped peanuts.
  4. In a small bowl, combine the peanut butter, hoisin sauce, water, and rice vinegar. Microwave for 30 seconds and stir until it's smooth and creamy. Serve the peanut sauce on the side or pour over the salad to serve.
  5. Store leftover fish sauce in the refrigerator.