Best Low Carb Recipes -Vietnamese Shrimp Spring Roll Bowl With Sweet Chili Mango Sauce

Best Low Carb Recipes -Vietnamese Shrimp Spring Roll Bowl With Sweet Chili Mango Sauce

Ingredients
Sweet Mango Chili Sauce

• 1/4 cup peanut or sesame oil
• 1/4 cup fresh lime juice
• 2 tablespoons rice vinegar
• 3 tablespoons honey
• 1-2 tablespoons fish sauce or low sodium soy sauce (I use both)
• 1-2 tablespoons chili sauce (sambal oelek)
• 1 inch fresh ginger, grated
• 1/2 ripe mango, diced 

Shrimp Spring Roll Bowl

• 8 ounces rice noodles
• 1 pound cooked shrimp
• 4 carrots, shredded
• 2 radishes, thinly sliced
• 2 Persian cucumbers, sliced
• 1 bell pepper, chopped
• 1 avocado, sliced
• 1 large handful fresh basil and cilantro
• 1 large handful fresh basil
• chopped peanuts for serving

Instructions
Sweet Mango Chili Sauce

• Combine all ingredients in a bowl or glass jar. Keep stored in the fridge for up to 1 week. 

Shrimp Spring Roll Bowl

• Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain.
• Add the noodles to a large bowl and add the shrimp, carrots, radishes, bell peppers, and cucumbers. Add 1/2 the sauce and toss to combine. Divide among bowls and top with avocado, basil, and cilantro. Sprinkle with peanuts. Serve with remaining sauce.