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; 7 g 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; 1.5 tbsp Oil*; ¼ tsp Sugar*; ¼ tsp Salt*; 0.13 tsp Pepper*

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.

Ingredients: Ground pork • Carrots • Jasmine rice • Green cabbage • Plum sauce (water, sugars (sugar, concentrated plum juice), vinegar, pumpkin, modified corn starch, soybean oil, garlic, chili peppers, salt, canola oil, concentrated lemon juice, spice extract, xanthan gum, acetic acid, citric acid, potassium sorbate, sodium benzoate) • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt) vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Green onion • Sesame oil • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Black sesame seeds.

Tags:

Family Friendly

Allergens:

Wheat

•Sesame

•Mustard

•Soy

The quantities provided above are averages only.

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 May contain traces of: Gluten)

7 g

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 traces of: Soy, Sulphites, Milk)

¼ cup

Plum Sauce

(May contain traces of: Soy, Fish, Tree nuts, Milk, Wheat, Sesame, Mustard, Gluten, Egg, Sulphites, Crustaceans)

4 tbsp

Hoisin Sauce

(Contains: Mustard, Sesame, Soy May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Sulphites, Wheat)

2 unit(s)

Green Onion

1 tbsp

Seasoned Rice Vinegar

(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

1 unit(s)

Carrot

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1250 kcal

Fat69 g

Saturated Fat25 g

Carbohydrate116 g

Sugar32 g

Dietary Fiber5 g

Protein55 g

Cholesterol165 mg

Sodium1130 mg

Trans Fat0.4 g

Potassium1400 mg

Calcium125 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

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Box Grater

•Large Bowl

•Whisk

•Large Non-Stick Pan

Cooking Steps

PDF

Before starting, wash and dry all produce.
Heat a medium pot over medium.
While the pot heats, using a strainer, rinse rice until water runs clear.
When the pot is hot, add sesame oil, then 1 tsp (2 tsp) ginger-garlic puree and rice. Cook for 2-3 min, stirring often, until rice is toasted.
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 for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

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

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

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