Love spring rolls but don't have the patience to roll them? Make Megan's new recipe - a spring roll in a bowl! Subscribe to Megan: http://taste.md/1XQc0ARINGREDIENTSSalt, for seasoning water½ lb medium-size shrimp, deveined1 lb straight cut rice noodles1 red bell pepper, cored and cut into matchsticks1 English cucumber, thinly sliced into rounds on a mandolin1 mango, peeled and thinly sliced3 green onions, thinly sliced on a bias1 cup bean sproutsMint sprigs, for garnishFor the sauce:¼ cup rice wine vinegar1 Tbsp chili garlic sauce, such as Sambal Oelek2 Tbsp dark brown sugar, packed1 tsp fish sauce1 Tbsp soy sauce, low sodium1 Tbsp vegetable oil1 Tbsp white sesame seedsRECIPEBring a large pot of water to boil. Cook noodles according to package directions until al dente. Drain and immediately rinse under cold water. Set aside.Heat a grill pan over high heat. Season shrimp with salt and pepper. Grill shrimp until pink and cooked through, about 1-2 minutes on each side.To make the sauce, combine all sauce ingredients in a bowl and whisk.To assemble, place some cold noodles in the bottom of a bowl. Top with sliced mango, cucumber and red bell peppers. Add a few shrimp followed by the bean sprouts, green onions and 1-2 sprigs of mint. Drizzle with the sauce or serve alongside.___Follow us! We don't bite...unless you're made of food ;)Subscribe to Tastemade | http://taste.md/1QsXIWqSnapchat Discover | http://taste.md/1P9UuDMFacebook | http://taste.md/1Zf0BveInstagram | http://taste.md/1OaAv4PMore daily programming | http://www.tastemade.comWatch us behind the scenes at Snapchat | @tastemade