Pork Spring Roll-Inspired Bowls
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Pork Spring Roll-Inspired Bowls

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.

Family Friendly

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


serving amount

250 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)


Not included in your delivery

¼ tsp


1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories960 kcal
Fat41 g
Saturated Fat15 g
Carbohydrate113 g
Sugar32 g
Dietary Fiber6 g
Protein32 g
Cholesterol80 mg
Sodium970 mg
Trans Fat0.2 g
Potassium1000 mg
Calcium100 mg
Iron4.5 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.


Medium Pot
Measuring Spoons
Measuring Cups
Box Grater
Large Bowl
Large Non-Stick Pan


Cook sesame rice
  • 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.
Marinate slaw
  • 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.
Cook pork
  • 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.
Finish and serve
  • 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.