Spring Roll Bowls with Sweet Garlic Lime Sauce

For the Sweet Garlic Lime Sauce:

• 3 cloves garlic

• 2 tablespoons rice vinegar

• 1/4 cup agave or brown sugar

• 1/4 cup fish sauce

• 1/3 cup lime juice

• 1/3 cup vegetable oil

For the Bowls:

• 7–8 ounces rice noodles

• 1/4 cup each of basil, mint, and cilantro (plz use all three – they’re so good together!)

• 1 serrano pepper

• 1/2 cup chopped peanuts

• 2 avocados

• 2 carrots

• 1 red bell pepper

• 1 cucumber

• 1 lb. of shrimp, tofu, or chicken (optional)

INSTRUCTIONS

1. SAUCE PREP: Pulse the sauce ingredients together in a blender or food processor.

2. NOODLE PREP: Cook your rice noodles by soaking them in cold water for about 30 minutes. When they’re softened, transfer to a pot of boiling water for just a minute or two before quickly draining again. This is my preferred method because it prevents them from getting overly sticky.

3. VEG PREP: Mince the herbs, slice the serrano pepper, and peel or julienne cut the vegetables.

4. PROTEIN PREP: Cook your shrimp, tofu, or chicken if you’re adding that in. 

5. BOWL PREP: Toss the noodles (hot or cold! your choice, friend) with the sweet garlic lime sauce and all the other ingredients.