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 Time25 minutes
Cooking Time


serving amount

250 g

Ground Pork

2 tbsp

Thai Seasoning

(Contains Milk, Sesame, Sulphites)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

2 tbsp

Ginger-Garlic Puree

1 tbsp

Fish Sauce

(Contains Anchovies/Anchois)

¾ cup

Jasmine Rice

1.5 tbsp

Peanut Butter

(Contains Peanuts)

2 unit

Green Onion

113 g

Shanghai Bok Choy

113 g

Red Cabbage, shredded

Not included in your delivery

0.13 tsp


0.06 tsp


½ tbsp


1.25 tsp



Nutrition Values

Calories790 kcal
Fat32 g
Saturated Fat10 g
Carbohydrate93 g
Sugar17 g
Dietary Fiber4 g
Protein36 g
Cholesterol80 mg
Sodium2490 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.Add sealed peanut butter packet to a glass of hot water to soften.Ginger-Garlic Guide for Step 3: 1/2 tsp (1 tsp) mild, 1 tsp (2 tsp) medium and 1 1/4 tsp (2 1/2 tsp) extra! Using a strainer, rinse rice until water runs clear, then drain well.Add rice, half the Thai Seasoning, 1 cup (1 3/4 cups) water and 1/8 tsp (1/4 tsp) salt 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.

Prep and make stir-fry sauce

Meanwhile, separate bok choy leaves, then cut crosswise into 1/2-inch pieces. Thinly slice green onions, keeping white and green parts separate.Stir together oyster sauce, remaining Thai Seasoning, 2 1/4 tsp (1 1/2 tbsp) soy sauce, 1/4 cup (1/2 cup) water and 1/4 tsp (1/2 tsp) sugar in a small bowl.

Make peanut satay sauce

Heat a large non-stick pan over medium-high heat.While the pan heats, add peanut butter, remaining soy sauce, 1/2 tsp (1 tsp) Thai Seasoning, 1 tsp (2 tsp) sugar, 4 tsp (2 tbsp) hot tap water and 1 tsp ginger-garlic puree to another small bowl. (NOTE: Reference ginger-garlic guide.) Stir until smooth.

Cook pork

When the pan is 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 green onion whites and remaining ginger-garlic puree, then season with pepper. Cook, stirring often, until fragrant, 30 sec.

Cook veggies

Add bok choy to the pan with pork. Cook, stirring often, until slightly softened, 1-2 min.Add cabbage 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, then stir in fish sauce.

Finish and serve

Fluff rice with a fork.Divide rice between bowls. Top with pork and veggies. Drizzle with peanut satay sauce, then sprinkle remaining green onions over bowls.