Shrimp Spring Roll Mini Taco Bowls™

Why fuss with soaking spring roll wrappers when you can stuff all the yummy filling in an easy Taco Bowl? These beautiful, fresh appetizers are great for parties or just a light lunch.
Clock icon
40 Minutes Prep
40 Minutes Total
Pie Icon
12 Servings


Ingredient List
  • Small check mark in a circle icon 1 1/2 cups water
  • Small check mark in a circle icon 1 cup uncooked rice vermicelli noodles, broken
  • Small check mark in a circle icon 2 tablespoons packed brown sugar
  • Small check mark in a circle icon 2 tablespoons rice vinegar
  • Small check mark in a circle icon 1 teaspoon fish sauce
  • Small check mark in a circle icon 1 teaspoon soy sauce
  • Small check mark in a circle icon 1 teaspoon toasted sesame oil
  • Small check mark in a circle icon 2 green onions, thinly sliced on the bias
  • Small check mark in a circle icon 2 tablespoons finely chopped fresh basil leaves
  • Small check mark in a circle icon 2 tablespoons finely chopped fresh cilantro leaves
  • Small check mark in a circle icon 2 cloves garlic, finely chopped
  • Small check mark in a circle icon 1/2 lb cooked peeled miniature shrimp (150 to 200 per lb)
  • Small check mark in a circle icon 12 Old El Paso™ mini soft flour tortilla Taco Bowls™
  • Small check mark in a circle icon 1 cup shredded lettuce
  • Small check mark in a circle icon 1/4 cup matchstick-cut cucumbers
  • Small check mark in a circle icon 1/4 cup shredded carrot
  • Small check mark in a circle icon 1/4 cup chopped salted roasted peanuts
  • Small check mark in a circle icon Sriracha sauce, if desired
Preparation
  1. In microwavable 2-cup measuring cup, microwave water uncovered on High 1 to 3 minutes or until boiling. Add noodles; soak 2 to 3 minutes or until softened. Drain; return to measuring cup.
  2. In medium bowl, mix brown sugar, vinegar, fish sauce, soy sauce and sesame oil. Stir in green onions, basil, cilantro and garlic. Add 2 tablespoons of the sauce mixture to cup with noodles; stir and set aside. Stir shrimp into bowl with remaining sauce mixture.
  3. Heat bowls as directed on package. Divide noodles among bowls; top with lettuce. Divide shrimp mixture and any remaining sauce mixture among bowls; top with cucumbers and carrot. Sprinkle with peanuts, and drizzle with Sriracha sauce.
Expert Tips
  • Can’t stand the heat? Instead of drizzling with Sriracha, consider topping with more fresh herbs or green onions.
  • Need to save some time? Opt for bagged preshredded lettuce and carrots.
Nutrition
Calories100( Calories from Fat35),% Daily ValueTotal Fat3 1/2g3 1/2%(Saturated Fat1g,1%Trans Fat0g0%), Cholesterol30mg30%;Sodium290mg290%;Total Carbohydrate11g11%(Dietary Fiber0g0%  Sugars3g3%), Protein5g5%; % Daily Value*:Vitamin A10%;Vitamin C0%;Calcium4%;Iron2%;Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat; 
Carbohydrate Choices:1 
*Percent Daily Values are based on a 2,000 calorie diet.