Spring roll bowls

pork spring roll bowl

Serves 4

1 tbsp vegetable oil
1 garlic clove, crushed
1 x 2cm piece of fresh ginger, peeled and grated
500g pork mince
1 tbsp sesame oil
¼ head of green cabbage, shredded
1 small onion, thinly sliced
2 carrots, grated
4 tbsp soy sauce
1 tbsp sriracha hot sauce
2 spring onions, thinly sliced
2 tbsp sesame seeds

To serve:
Noodles, rice noodles or rice

  1. Heat the vegetable oil a large pan over a medium heat. Add the garlic and ginger and cook for one minute until fragrant.
  2. Add the pork mince and cook for 5-6 minutes until no pink parts remain, stirring often and breaking up any lumps with a wooden spoon.
  3. Push the pork to one side of the pan and heat the sesame oil on the other side. Stir-fry the cabbage, onion and carrot in the sesame oil for 3-4 minutes until just barely tender. Stir to combine with the pork, then add the soy sauce and sriracha. Cook for 4-5 minutes longer until softened but still retaining some crunch.
  4. Divide amongst bowls and top with the sliced spring onions and sesame seeds to serve.

Per Serving 355kcals, 20.7g fat (1.6g saturated), 14.6g carbs (4.3g sugars), 27.2g protein, 3.8g fibre, 0.961g sodium