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

Thai-Inspired Pork Spring Roll Bowls

with Peanut Satay Sauce

The classic finger-food that has won fans all over the world has been reimagined! This bowl doesn't miss a beat. It has all the spring roll flavours you know and love, with tender-crisp veggies and a luscious peanut satay drizzle making it an irresistible cousin to the handheld!


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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Pork

2 tbsp

Thai Seasoning

(Contains Sesame)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

170 g

Coleslaw Cabbage Mix

113 g

Shanghai Bok Choy

15 g


1 tbsp

Garlic Puree

¾ cup

Jasmine Rice

1.5 tbsp

Peanut Butter

(Contains Peanuts)

7 g


Not included in your delivery

0.13 tsp


¼ tsp


1 tbsp


1.25 tsp



Nutrition Values

Calories840 kcal
Fat36 g
Saturated Fat10 g
Carbohydrate97 g
Sugar18 g
Dietary Fiber4 g
Protein36 g
Cholesterol82 mg
Sodium2620 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 Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan


Cook rice

Before starting, wash and dry all produce. Ginger Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra!Ginger Guide for Step 4 (dbl for 4 ppl): 1/2 tsp mild, 1 1/2 tsp medium, 2 1/2 tsp extra! Garlic Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Using a strainer, rinse rice until water runs clear, then drain well. Add rice, half the Thai Seasoning, 1 cup water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, separate bok choy leaves, then cut crosswise into 1-inch pieces. Peel, then grate or mince 1 tbsp ginger.

Make peanut satay sauce and stir-fry sauce

Add peanut butter, 1/2 tsp Thai Seasoning, 1 tsp sugar, 3/4 tsp soy sauce, 1/2 tsp ginger, 1/2 tsp garlic puree and 2 tbsp hot tap water (dbl all for 4 ppl) to a small bowl. (NOTE: Reference garlic guide and step 3 ginger guide.) Stir until smooth. Set aside. (NOTE: This is your peanut satay sauce.)Stir together oyster sauce, remaining soy sauce, remaining Thai Seasoning, 3 tbsp water and 1/4 tsp sugar (dbl both for 4 ppl) in another small bowl. (NOTE: This is your stir-fry sauce.)

Cook pork

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining garlic puree and 2 tsp ginger. (NOTE: Reference step 4 ginger guide.) Season with pepper. Cook, stirring often, until fragrant, 30 sec. Transfer pork to a plate.

Cook veggies

Return the pan to medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then bok choy. Cook, stirring often, until slightly softened, 1-2 min. Add pork, coleslaw cabbage mix and stir-fry sauce. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Season with pepper, to taste. Remove the pan from heat. Tear half the basil into the pan, then stir to combine.

Finish and serve

Fluff rice with a fork. Divide rice between bowls. Top with pork and veggies. Drizzle with peanut satay sauce. Tear any remaining basil over top.