There is still a little bit of summer in the air. So in between the sunny-cloudy skies you might wanna try this recipe out!
I love Spring Rolls. There are many ways to fill them up, but since there is a trend of eating any kind of food prep out of a bowl, I thought why not making a Spring Roll Salad Bowl.
I have to say flavors in this salad are amazing! starting with the marinated chicken and the hoisin sauce.
The way I think is perfect to eat this, is by making some sort of lettuce wraps, by layering each ingredient above the other topped with the hoisin sauce.
There is a lot of ingredients in this dish but I can assure you it is very easy and it doesn't take more than 20 minutes to achieve it. Check out the original recipe here: Half Baked Harvest
INGREDIENTS
Serves 1 big bowl
For marinating chicken:
250 grs of chicken breast cut in tenders, skinless and boneless.
2 Tbs soy sauce
1 tbs brown sugar
1/2 Tbs curry powder
1/2 Tbs fresh lime juice
1 tbs sesame oil
1 small garlic clove, minced
For the Hoisin dip:
1 tbs fresh ginger, grated
1 small garlic clove, grated
1/2 serrano chile, seeded, finely chopped
1 Tbs hoisin sauce
1 Tbs rice vinegar
1 Tbs honey
1 Tbs sesame oil
1 tbs fish sauce
1 Tbsp peanut butter
For the veggie bowl
1/2 cup vermicelli noodles
1/2 avocado, sliced
1 small carrot, thin julienne cutted
1/2 red bell pepper, sliced into sticks
a handfull of french lettuce
1 stalk of lemongrass, sliced
1 stalk of scallions, sliced
1 Tbs sesame seeds
1 Tbs cashews
INSTRUCTIONS
1. Combine the marinade ingredients in a bowl and marinate chicken for 10 minutes, then cook them in a hot pan.
2. Combine the hoisin sauce ingredients until nice and smooth and reserve for later.
3. Cook vermicelli noodles in hot boiling water for about 5 minutes, then drain.
4. Place in a bowl all the veggies, noodles and chicken.
5. Garnish with coriander.
Enjoy!