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Protein Strips Spring Roll-Inspired Bowls
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Protein Strips Spring Roll-Inspired Bowls

Protein Strips 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 Protein Strips and crunchy slaw. Top it all with a drizzle of plum sauce.

Allergens:
Wheat
Sesame
Soy
Sulphites
Gluten
Mustard

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

Preparation Time35 minutes
DifficultyEasy

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

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

4 tbsp

Plum Sauce

(Contains Soy, Sulphites, Gluten)

¼ cup

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

2 unit

Green Onion

1 tbsp

Rice Vinegar

(Contains Sulphites)

1 unit

Carrot

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories300 kcal
Energy (kJ)1257 kJ
Fat5 g
Saturated Fat1 g
Carbohydrate63 g
Sugar26 g
Dietary Fiber2 g
Protein4 g
Cholesterol0 mg
Sodium0 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
Box Grater
Measuring Cups
Measuring Spoons
Peeler
Large Bowl
Large Non-Stick Pan

Instructions

Cook sesame rice
1

Before starting, wash and dry all produce. 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.

Prep
2

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

Marinate slaw
3

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.

Cook protein strips
4

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then protein strips. Cook, breaking up protein strips into smaller pieces, until crispy, 5-7 min.**Add hoisin sauce and remaining ginger-garlic puree. Cook, stirring often, until protein strips are coated, 1-2 min. Season with salt and pepper, to taste.

Finish and serve
5

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

6

If you've opted to get protein shreds, cook shreds in the same way the recipe instructs you to cook the pork. Then increase cook time to 5-7 minutes until shreds are crispy.