Shrimp Spring Roll Mini Taco Bowls

Prep:  40 Minutes
Total Time:  40 Minutes
Servings:  12

Ingredient List

  • 1 1/2 cups water
  • 1 cup uncooked rice vermicelli noodles, broken
  • 2 tablespoons packed brown sugar
  • 2 tablespoons rice vinegar
  • 1 teaspoon fish sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 green onions, thinly sliced on the bias
  • 2 tablespoons finely chopped fresh basil leaves
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 2 cloves garlic, finely chopped
  • 1/2 lb cooked peeled miniature shrimp (150 to 200 per lb)
  • 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
  • 1 cup shredded lettuce
  • 1/4 cup matchstick-cut cucumbers
  • 1/4 cup shredded carrot
  • 1/4 cup chopped salted roasted peanuts
  • 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

  • No fish sauce? No problem! Just add an additional 1/2 teaspoon soy sauce.
  • To tone down the heat in these Shrimp Spring Roll Mini Taco Bowls, consider topping with more fresh herbs or green onions instead of drizzling with Sriracha.
  • Need to save some time? Opt for bagged preshredded lettuce and carrots.

Nutrition

  • 1 Serving Calories 100 (Calories from Fat 35);  Total Fat 3 1/2g (Saturated Fat 1g ,Trans Fat 0g);  Cholesterol 30mg;  Sodium 290mg;  Potassium 80mg;  Total Carbohydrate 11g (Dietary Fiber 0g ,Sugars 3g);  Protein 5g
  • % Daily Value: Vitamin A 10%;  Vitamin C 0%;  Calcium 4%;  Iron 2%
  • Exchanges: 1/2 Starch;  1/2 Very Lean Meat;  1/2 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet