Spring Roll Bowl

This recipe is created for foodservice chefs (or advanced adventurous home cooks). For recipes for home chefs, click here.

1. THE NIGHT BEFORE SERVICE, hydrate, rinse and drain (squeezing out all the water) Butler soy curls per package instructions. While soy curls hydrate, whisk together next 6 ingredients for the marinade until smooth. Combine hydrated soy curls with marinade until well combined and refrigerate covered overnight in a flat container (not bowl).
2. Rinse rice 3+ times (until water runs clear) then add cooking water to rice cooker, soak for 30 minutes then cook until fluffy.
3. While rice soaks then cooks, add a little oil to a pan on medium heat and sear soy curls on all sides until brown.
4. While chik'n cooks, dice red bell pepper and cucumber in small ¼ inch dices, chop cilantro, bias slice scallions, and chop the already shredded carrots into smaller pieces. Combine all vegies and stir well to incorporate textures, colors and flavors. Cut lime into 6 wedges.
5. Prepare peanut sauce by adding creamy peanut butter, rice vinegar, soy sauce, maple syrup, sesame oil, minced garlic cloves and water into a bowl or blender and whisking or blending until smooth. Add peanuts to a zipper storage bag and roll with rolling pin or pound with metal spoon until crumbled about halfway.
6. To plate, add 1 cup rice to bowl first, then ¾ cup chik'n, 1 cup chopped veggies, drizzle 2 tablespoons peanut sauce, sprinkle 2 tablespoons peanuts, drizzle sriracha and place lime wedge on side of bowl.