Double Pork Spring Roll-Inspired Bowls
with Crispy Shallots
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
Salt*
1.5 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.
- Whisk together vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl.
- Add cabbage, carrot and green onions.
- 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.