Double Pork Spring Roll-Inspired Bowls

Name: Double Pork Spring Roll-Inspired Bowls with Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500 g Ground Pork; 56 g Crispy Shallots; 1 tbsp Black Sesame Seeds; 113 g Green Cabbage, shredded; 1 tbsp Sesame Oil; ¾ cup Jasmine Rice; 2 tbsp Ginger-Garlic Puree; ¼ cup Plum Sauce; 4 tbsp Hoisin Sauce; 2 unit(s) Green Onion; 1 tbsp Seasoned Rice Vinegar; 1 unit(s) Carrot; ¼ tsp Sugar*; ¼ tsp Salt*; 0.13 tsp Pepper*; 1.5 tbsp Oil*

with Crispy Shallots

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We're transforming everyone's favourite appetizer into a delicious dinner! This deconstructed spring roll bowl is packed with soft, fluffy jasmine rice; crispy shallots; savoury, sticky pork and crunchy slaw. Top it all with a drizzle of plum sauce.

Allergens:

Wheat

•Sesame

•Mustard

•Soy

•Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

500 g

Ground Pork

56 g

Crispy Shallots

(Contains Wheat)

1 tbsp

Black Sesame Seeds

(Contains Sesame)

113 g

Green Cabbage, shredded

1 tbsp

Sesame Oil

(Contains Sesame)

¾ cup

Jasmine Rice

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

¼ cup

Plum Sauce

(May contain Wheat, Crustaceans, Egg, Milk, Mustard, Sesame, Soy, Sulphites)

4 tbsp

Hoisin Sauce

(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)

2 unit(s)

Green Onion

1 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

1 unit(s)

Carrot

Not included in your delivery

¼ tsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

1.5 tbsp

Oil*

Nutrition Values

Calories1240 kcal

Fat60 g

Saturated Fat22 g

Carbohydrate113 g

Sugar32 g

Dietary Fiber6 g

Protein56 g

Cholesterol165 mg

Sodium1050 mg

Trans Fat0.4 g

Potassium1350 mg

Calcium100 mg

Iron6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Box Grater

•Large Bowl

•Large Non-Stick Pan

Instructions

PDF

Heat a medium pot over medium heat.
When hot, add sesame oil, then 1 tsp (2 tsp) ginger-garlic puree and rice. Cook, stirring often, until rice is toasted, 2-3 min.
Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.

Meanwhile, thinly slice green onions.
Peel, then grate carrot.

Add cabbage, carrot, vinegar, green onions, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl.
Season with salt and pepper, then toss to combine. Set aside.

Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then pork.
Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
Add hoisin sauce and remaining ginger-garlic puree.
Cook, stirring often, until pork is coated, 1-2 min. Season with salt and pepper, to taste.

Fluff rice with a fork, then stir in sesame seeds.
Divide sesame rice between bowls. Top with pork and slaw.
Drizzle plum sauce over top.
Sprinkle with crispy shallots.

If you've opted for double pork, cook it in the same way the recipe instructs you to cook the regular portion of pork. Work in batches, if necessary.