Shrimp Spring Roll Bowl
Chef Hong reimagines the flavors of a fresh spring roll in salad form—light, layered, and feel-good through and through. At the center: delicate rice vermicelli tossed in a sweet-tangy tamarind sauce. It’s surrounded by baked shrimp seasoned with roasted garlic, crisp carrots, shredded cabbage, sweet corn, and a scatter of fresh cilantro. On the side, Chef’s signature cashew–sweet chili vinaigrette adds a bright, nutty drizzle, gently sweetened with a touch of maple.
Nutritional facts
Protein
24g
Carbs
65g
Calories
450
Fat
12g
Ingredients
Sauce, Tamarind Sweet Chili, Hong Thaimee, Rice Noodles, Canned Corn, Canola and Olive Oil Blend, Carrots, Onion Powder, Shrimp, Black Pepper, Cilantro, Garlic, Kosher Salt, Cashews, Cabbage, Granulated Garlic, Apple Cider Vinegar, Red Cabbage, Maple Syrup, Paprika
Reviews
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About Hong Thaimee
Hong Thaimee is a Manhattan-based hospitality veteran in the New York restaurant industry, and prestigious restaurants and hotels in locations as varied as Paris, Tokyo, Dubai, the Maldives, Bahrain, and Thailand.
Trained under acclaimed chef Jean Georges Von Gerichten, she found success with her own restaurants - Ngam, Thaimee Table, and Thaimee Love, which is now transformed into a line of products. Hong’s cookbook, True Thai, is published by Rizzoli Books, and she is working on a new concept with Sterling Lord Literistic Agency. She sits on the City Harvest culinary council, and is a Chef Ambassador for RED, the AIDS charity.
Hong Thaimee has been featured in media outlets worldwide such as Vogue Japan, Elle Spain, New York Times, Bon Appétit, Epicurious, Food Network, NBC, and many more.
She is famous for modernizing Thai flavors with love and care as her favorite part of her day is packing a lunch box for her family. She is planning to do the same for you with CookUnity.
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