Summer Roll Bowl

Gather all ingredients.

Bring a pan of lightly salted water to a boil; add shrimp and cook until they are pink and curled into a tight “C” shape. Immediately remove shrimp and place into a bowl of ice water. When cool, slice shrimp thinly, from head to tail, and refrigerate.

Cook pork in a small nonstick skillet, breaking meat up into small bits. After about 2 minutes, add onion, salt, and sugar, and continue cooking until onion is translucent, 4 to 5 minutes. Remove pork to a plate lined with paper towels to drain. Remove paper towel, and refrigerate until needed.

For sauce, add oil and garlic to a small saucepan; place over medium heat. Cook, stirring, until garlic is fragrant, about 30 seconds. Add hoisin sauce, peanut butter, and water, stirring to combine. Bring to a boil, then remove from heat. Add chili paste and allow to cool. Set aside.

When ready to make the bowls, bring 5 cups of water to boil in a large saucepan. Add rice noodles and stir, to avoid clumping. Boil and stir for 2 to 3 minutes. Pour into a mesh strainer and rinse thoroughly with cold water.

Evenly divide vermicelli into 4 serving bowls. Working in sections, place cooked shrimp, ground pork mixture, lettuce, herbs, and carrots on top of vermicelli.

Drizzle each bowl with sauce. Sprinkle each bowl with crushed peanuts, and garnish with green onions.