Spring Roll Bowls with Sweet Garlic Lime Sauce

Ingredients

• Garlic

  Raw

  4 clove or 12g

• Rice wine vinegar

  2 tbsp or 30g

• Brown sugar

  4 tbsp or 36g

• Fish sauce

  Ready-to-serve

  4 tbsp or 72g

• Lime juice

  Raw

  2 lime yields or 88g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Rice noodles

  Dry

  8 oz or 227g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Spearmint

  Fresh

  4 tbsp or 23g

• Serrano pepper

  Raw

  1 pepper or 6g

• Peanuts

  All types, raw

  8 tbsp or 73g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Carrots

  Raw

  2 large or 144g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Cucumber

  With peel, raw

  1 cucumber or 301g

Directions

1. Blend the garlic, rice wine vinegar, brown sugar, fish sauce, lime juice, and vegetable oil in a blender or food processor until smooth.
2. Soak the rice noodles in cold water for about 30 minutes. Once softened, transfer them to boiling water for 1-2 minutes, then drain quickly.
3. Chop the cilantro, basil, and mint. Slice the serrano pepper and julienne the carrots, red bell pepper, and cucumber.
4. Toss the cooked noodles with the garlic lime sauce, herbs, vegetables, peanuts, and avocado.

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