Spring Roll Bowls

The classic flavours of spring rolls in a bowl! Quick and easy, packed with vegetables and comes together so quickly – perfect for busy weeknights when you want minimal washing up. Minced pork (or chicken) with cabbage, bean sprouts and carrots tossed in a delicious savoury sauce and served over rice vermicelli noodles.

Ingredients

• 250 g rice vermicelli noodles
• 2 tbsp olive oil
• 1 tsp freshly minced garlic
• 1 tsp freshly minced ginger
• 70 g finely chopped mushrooms
• 800 g minced pork (can be substituted with chicken or beef mince)
• 75 g shredded green cabbage
• 180 g bean sprouts
• 80 g grated or julienned carrots
• 2 spring onions, finely sliced, some reserved for garnish
• 125 ml chicken stock
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tsp sugar
• 1 tbsp sesame oil
• ¼ tsp freshly cracked black pepper
• 1 tsp sesame seeds

Method

1. Prepare the vermicelli rice noodles as per the packet instructions (cover with boiling water, stand for 5 minutes, drain, rinse with cold water and set aside).
2. Heat the olive oil in a large, deep frying pan over medium–high heat. Add the garlic and ginger and cook for 30 seconds until fragrant.
3. Add the mushrooms and cook for 2–3 minutes until softened.
4. Add the pork mince and cook for 2–3 minutes, breaking it up as you go, until browned.
5. Add the cabbage, bean sprouts, carrot and spring onion. Cook for 2 minutes until vegetables have softened.
6. Add the chicken stock, light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil and pepper. Cook for 2 minutes.
7. Divide the noodles among four bowls. Top with the pork mixture, reserved spring onion and sesame seeds. Serve immediately.

Tips

• This is a perfect “catch-all” dinner – use whatever vegetables you have in your crisper.
• Great vegetable additions: zucchini, green beans, snow peas, baby corn, capsicum, broccoli, Asian greens or water chestnuts.
• Can also be served with plain steamed rice, thick rice noodles or egg noodles instead of vermicelli.
• For low-carb: amp up the vegetables and serve on cauliflower rice.
• Leftovers refrigerate well for up to 2 days in an airtight container.