"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Spring Roll Bowl

By Meg Yonson

I Quit Sugar - Spring Roll Bowl
Photo by: Ella Martin
  • 4 servings
  • Prep - 20 mins
    Cooking - 5 mins
  • Total - 25 mins
I Quit Sugar - Spring Roll Bowl
Photo by: Ella Martin

Everything tastes better deconstructed, no? We've opted to lay everything out in an Instagrammable bowl and crisp up the rice paper rolls for something a little different. Feel free to play around with the ingredients in this bowl, any raw salad veggies will work a treat!  

Servings: 4
Preparation: 20 mins
Cooking: 5 mins

Ingredients

  • 100 g vermicelli noodles.
  • 400 g roast chicken, shredded.
  • 1 large carrot, julienned or grated.
  • 1 large cucumber, sliced.
  • 1 cup mint leaves.
  • 1/2 cup roasted peanuts, roughly chopped.
  • 2 tablespoons sesame seeds.
  • 1 long red chilli, finely sliced.
  • 1 avocado, sliced into quarters.

Rice Paper Roll Crisps

  • 4 rice paper rolls.
  • 1 tablespoon extra virgin olive oil, for brushing.
  • 1 teaspoon black sesame seeds.
  • 1/2 teaspoon turmeric, ground.

Sauce

  • 1 clove garlic, minced.
  • 2 tablespoons apple cider vinegar.
  • 2 teaspoons rice malt syrup.
  • 2 teaspoons fish sauce.
  • 1 lime, juice and zest.
  • 2 tablespoons extra virgin olive oil.

Directions

1. Place rice paper on a microwave-safe plate. Brush lightly with olive oil and sprinkle with sesame seeds and turmeric. Microwave on high for 45 seconds. Remove from the microwave and allow to cool before snapping into small chip sizes. Continue with all the rice paper roll sheets.

2. To make the sauce, whisk together all ingredients. Set aside.

3. Place vermicelli noodles into a large bowl and pour over boiling water. Allow to sit for 5 minutes until softened. Separate between four bowls. Arrange shredded chicken, carrot, cucumber and mint around each bowl. Drizzle over dressing and sprinkle over peanuts and sesame seeds to serve.


Note

Styling by Gemma Lush. 

Everything tastes better deconstructed, no? We've opted to lay everything out in an Instagrammable bowl and crisp up the rice paper rolls for something a little different. Feel free to play around with the ingredients in this bowl, any raw salad veggies will work a treat!

Ingredients

  • 100 g vermicelli noodles.
  • 400 g roast chicken, shredded.
  • 1 large carrot, julienned or grated.
  • 1 large cucumber, sliced.
  • 1 cup mint leaves.
  • 1/2 cup roasted peanuts, roughly chopped.
  • 2 tablespoons sesame seeds.
  • 1 long red chilli, finely sliced.
  • 1 avocado, sliced into quarters.

Rice Paper Roll Crisps

  • 4 rice paper rolls.
  • 1 tablespoon extra virgin olive oil, for brushing.
  • 1 teaspoon black sesame seeds.
  • 1/2 teaspoon turmeric, ground.

Sauce

  • 1 clove garlic, minced.
  • 2 tablespoons apple cider vinegar.
  • 2 teaspoons rice malt syrup.
  • 2 teaspoons fish sauce.
  • 1 lime, juice and zest.
  • 2 tablespoons extra virgin olive oil.

Directions

1. Place rice paper on a microwave-safe plate. Brush lightly with olive oil and sprinkle with sesame seeds and turmeric. Microwave on high for 45 seconds. Remove from the microwave and allow to cool before snapping into small chip sizes. Continue with all the rice paper roll sheets.

2. To make the sauce, whisk together all ingredients. Set aside.

3. Place vermicelli noodles into a large bowl and pour over boiling water. Allow to sit for 5 minutes until softened. Separate between four bowls. Arrange shredded chicken, carrot, cucumber and mint around each bowl. Drizzle over dressing and sprinkle over peanuts and sesame seeds to serve.

Note

Styling by Gemma Lush.