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Pork Spring Roll Bowl

Pork Spring Roll Bowl

with Crispy Wontons

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This de-constructed Spring Roll bowl is made with soft, fluffy rice, crispy wontons, savoury sticky pork and tender-crisp veggies. Top it all with a drizzle of plum sauce, and you'll never look at spring rolls the same again!

Allergens:Egg/OeufWheat/BléSesame/SésameSoy/SojaSulphites/SulfiteMustard/Moutarde

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Pork

10 unit

Wonton Wrappers

(ContainsEgg/Oeuf, Wheat/Blé)

1 tbsp

Black Sesame Seeds

(ContainsSesame/Sésame)

227 g

Coleslaw Cabbage Mix

1.5 tsp

Sesame Oil

(ContainsSesame/Sésame)

1.5 cup

Jasmine Rice

12 g

Garlic

30 g

Ginger

4 tbsp

Plum Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

2 tbsp

Hoisin Sauce

(ContainsSesame/Sésame, Soy/Soja, Sulphites/Sulfite, Mustard/Moutarde)

4 unit

Green Onions

1 unit

Lime

Not included in your delivery

2 tbsp

Oil*

1

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories630 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate55 g
Sugar15 g
Dietary Fiber3 g
Protein29 g
Cholesterol85 mg
Sodium600 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Zester
Garlic Press
Measuring Spoons
Small Bowl
Whisk
Large Bowl
Large Non-Stick Pan
Parchment Paper
Baking Sheet
Silicone Brush
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 425°F (to bake wontons). Start prepping when the oven comes up to temperature! Wash and dry all produce.* In a medium pot, add 2 1/2 cups water. Cover and bring to a boil over high heat. Meanwhile, zest, then juice half the lime. Cut remaining lime into wedges. Thinly slice green onions. Peel, then finely grate 1 tbsp ginger. Peel, then mince or grate garlic. Add rice to boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid has been absorbed, 12-14 min.

2

Meanwhile, in a small bowl, whisk together sesame oil, plum sauce, lime juice, 1/4 cup water, 1/4 tsp garlic and 1/4 tsp ginger. In a large bowl, add cabbage mix, lime zest, green onions and half the plum sauce mixture from the small bowl. Toss to combine. Set aside. (NOTE: Also, set aside the small bowl with remaining plum mixture.)

3

Heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until fragrant and warm, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Remove the pan from heat, then transfer sesame seeds to a plate. In the large bowl with slaw, sprinkle over half the sesame seeds. Toss together and set aside.

4

Cut wonton wrappers into triangles. Brush a parchment-lined baking sheet with 1/2 tbsp oil. Arrange wonton triangles, then brush another 1/2 tbsp oil over the top side. Sprinkle with salt. Bake in the middle of oven, until wontons are golden-brown and crispy, 4-5 min. (NOTE: Keep your eye on them so they don't burn!)

5

Meanwhile, heat the same pan over medium-high heat. When the pan is hot, add another 1 tbsp oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**) Add hoisin sauce, remaining garlic and remaining ginger. Stir together, until fragrant, 1-2 min. Season with salt and pepper.

6

Fluff rice with a fork then season with salt. Divide rice between bowls. Top with pork, slaw and wontons. Sprinkle over remaining sesame seeds. Drizzle over remaining plum mixture from the small bowl. Squeeze over a lime wedge, if desired.