Gluten Free Egg Roll in a Bowl

This fresh and easy gluten free egg roll in a bowl recipe is absolutely delicious.This asian style rice vermicelli salad is a nice way to eat shrimp.

Rice vermicelli and shrimps make the best egg roll in a bowl recipe.

Ingredients

• Rice vermicelli. They are thin rice flour noodles. Thanks to the fact that they are made of rice, those noodles are gluten free.
• Shredded carrot. You can run the carrots through your food processor using the grating attachment. Or you can grate the carrots on your box grater.
• Avocado
• Cooked pink shrimps. Shrimps are one of the most consumed types of shelfish. They are quite nutritious and provide high amounts of certain nutrients, such as iodine. Shrimps often come already cooked in the grocery store. Good news: this is what you will need to make this recipe.
• Fresh cilantro
• Peanuts

For the dressing

• Tamari sauce or coconut aminos : What is tamari sauce? It is a gluten free soy sauce. Regular soy sauce contains wheat (and consequently gluten). If you are intolerant to soy, you can use coconut aminos instead of tamari sauce. Coconut aminos is a gluten free, soy free alternative to soy sauce. It is made from the fermented sap of coconut palm.
• Lemon juice
• Extra virgin olive oil
• Fish sauce

How to make this gluten free egg roll in a bowl

Soften the vermicelli noodles in a pan by covering with hot water and soaking for 5-10 minutes or until tender. Drain and add to a large bowl. Add the shredded carrot.

Peel the half avocado, slice it and add it to the bowl. Add the shrimps, chopped cilantro and peanuts.

In a separate jar or bowl mix all the dressing ingredients, add them to the salad and voilà! Serve immediately. Bon appétit!

Other recipes you might like

• Shrimp salad (AIP, paleo, whole30)
• Vegetarian Taco bowl (gluten free)
• French carrot salad (AIP, paleo, vegan)

Gluten Free Egg Roll in a Bowl

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Recipe by gohealthywithbea.com - http://www.gohealthywithbea.com Course: Main dishesCuisine: AsianDifficulty: Easy

Servings

1

serving

Prep time

10

minutes

Ingredients

• 2 oz (60g) Asian rice vermicelli

• 1 carrot shredded

• ½ avocado

• 6 cooked pink shrimps

• 2 Tbsp chopped fresh cilantro

• 2 Tbsp peanuts

• For the dressing :

• 1 Tbsp tamari sauce or coconut aminos

• 1 Tbsp lemon juice

• 2 Tbsp extra virgin olive oil

• 1 tsp fish sauce

Instructions

• Soften the vermicelli noodles in a pan by covering with hot water and soaking for 5-10 minutes or until tender. Drain and add to a large bowl. Add the shredded carrot.
• Peel the half avocado, slice it and add it to the bowl. Add the shrimps, chopped cilantro and peanuts.
• In a separate jar or bowl mix all the dressing ingredients, add them to the salad and voilà! Serve immediately.
  Bon appétit !

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