Spring Rolls Bowl with Crab Cakes

Recipe courtesy of Helen / @stepfullofyou

In a small pan, add the sesame oil and minced garlic and stir over medium-low heat. Once fragrant, add in peanut butter, lime juice, soy sauce, rice vinegar and chili sauce. Stir until smooth and well-combined. Remove from the heat and allow to cool.
Bring a large pot of water to a boil. Cook the rice vermicelli noodles according to package directions. Drain and set aside.
Heat a large skillet over medium heat. Add olive oil and cook the plant-based crab cakes according to package directions; about 4 minutes per side or until lightly browned and crispy. Once ready, remove from the heat and set on a plate.
In a large mixing bowl, toss together the noodles and peanut sauce. Divide the noodles into 2 serving bowls.
Top each bowl with sliced cucumbers, carrots, red bell pepper, mango and half of the avocado. Drizzle each bowl with more of the peanut sauce. Top with parsley, mint, peanuts, and sesame seeds.

Spring Rolls Bowl with Crab Cakes

For Peanut Sauce

To Build the Bowls

Recipe courtesy of Helen / @stepfullofyou

In a small pan, add the sesame oil and minced garlic and stir over medium-low heat. Once fragrant, add in peanut butter, lime juice, soy sauce, rice vinegar and chili sauce. Stir until smooth and well-combined. Remove from the heat and allow to cool.
Bring a large pot of water to a boil. Cook the rice vermicelli noodles according to package directions. Drain and set aside.
Heat a large skillet over medium heat. Add olive oil and cook the plant-based crab cakes according to package directions; about 4 minutes per side or until lightly browned and crispy. Once ready, remove from the heat and set on a plate.
In a large mixing bowl, toss together the noodles and peanut sauce. Divide the noodles into 2 serving bowls.
Top each bowl with sliced cucumbers, carrots, red bell pepper, mango and half of the avocado. Drizzle each bowl with more of the peanut sauce. Top with parsley, mint, peanuts, and sesame seeds.