Go Back
Spring Roll Bowls
Benchi

Spring Roll Bowls

The classic flavours of spring rolls ... in a bowl! These quick and easy Spring Roll Bowls are packed with vegetables and come together so quickly, perfect for busy weeknights when you want to spend as little time in the kitchen as possible. Serves 4 with loads of leftovers!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4
Course: mains
Cuisine: Asian
Calories: 945
Ingredients Equipment Method

Ingredients
  

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 (ground) pork (can be substituted with chicken or regular beef mince)
  • 75 g shredded green cabbage
  • 180 g bean sprouts
  • 80 g grated or julienned carrots
  • 2 spring onions (scallions) , finely sliced, some reserved for garnish
  • 125 ml chicken stock
  • 2 tbsp light soy sauce (see note 1)
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce (optional, see note 2)
  • 1 tsp sugar
  • 1 tbsp sesame oil
  • ¼ tsp freshly cracked black pepper
  • 1 tsp sesame seeds

Equipment

  • frying pan

Method
 

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