I am so excited about this recipe. I can’t get enough of it and have made it MULTIPLE times across the last few weeks because it’s so quick and easy, packed with flavour, packed with vegetables … and the best part? … my kids eat this with the same level of enthusiasm they have for a cheeseburger! The classic flavours of spring rolls work so well in these Spring Roll Bowls. Delicious pork or minced (ground) chicken, cabbage and bean sprouts are tossed in a pan before being piled high onto rice noodles. It’s what weeknight dinner dreams are made of when we need minimal washing up and as little fuss in the kitchen as possible.

Spring Roll Bowls are basically a delicious stir-fry made using the flavours of classic spring rolls

Although I’ve chosen the vegetables that are classically found in spring rolls, this is a perfect “catch-all” dinner that allows you to use up any vegetables you have in your crisper, as they melt into the sauce so beautifully. Swap out the vegetables to suit your family’s tastes and trust me when I say the ingredients are simple but the flavours are BIG.

Recipe variations

Use minced (ground) pork or chicken for maximum flavour, although regular beef mince works too. Some great vegetable additions or substitutions are finely sliced zucchini (courgette), green beans, snow peas (mangetout), baby corn, capsicum (bell pepper), broccoli, cauliflower, Asian greens (bok choy/pak choy or choy sum) or water chestnuts. My preference is serving with rice vermicelli noodles, but I have also served this meal with plain steamed rice, thick rice noodles or egg noodles.

Two spring roll bowls with a side of vinegar and chilli with chopsticks.
I like to serve Spring Roll Bowls with a side of vinegar chilli

Storing leftovers

I absolutely love making a big batch of Spring Roll Bowls to enjoy as quick lunches or as another dinner during the week. Refrigerate leftovers in an airtight container for up to 3 days.

Left over Spring Roll Bowl filling in a glass container.
Example of how to store leftover Spring Roll Bowls

Watch how to make Spring Roll Bowls

How can I make this low-carb?

Amp up the vegetables by an additional 2 cups and serve the meal on its own, or serve with cauliflower rice (which you can even buy in the freezer section of the supermarket).

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Close up of Spring Roll Bowls Stir-fry with chopsticks

Spring Roll Bowls

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4.6 from 10 reviews

The classic flavours of spring rolls … in a bowl! These quick and easy Spring Roll Bowls are packed with vegetables and come together so quickly, perfect for busy weeknights when you want to spend as little time in the kitchen as possible. Serves 4 with loads of leftovers!

  • Total Time: 22 mins
  • Yield: 4 1x


  • 250 g (9 oz) rice vermicelli noodles
  • 2 tbsp olive oil 
  • 1 tsp freshly minced garlic 
  • 1 tsp freshly minced ginger
  • 1 cup (70 g) finely chopped mushrooms
  • 800 g (1 lb 12 oz) minced (ground) pork (can be substituted with chicken or regular beef mince)
  • 1 cup (75 g) shredded green cabbage
  • 2 cups (180 g) bean sprouts
  • ½ cup (80 g) grated or julienned carrots 
  • 2 spring onions (scallions), finely sliced, some reserved for garnish
  • ½ cup (125 ml) chicken stock
  • 2 tbsp light soy sauce (see note 1)
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce (optional, see note 2) 
  • 1 tsp sugar
  • 1 tbsp sesame oil 
  • ¼ tsp cracked black pepper
  • 1 tsp sesame seeds


  1. Prepare the vermicelli rice noodles as per the packet instructions. I place the desired number of noodle bundles in a large bowl, cover with boiling water, stand for 5 minutes, drain, rinse with cold water and set aside.
  2. Heat the olive oil in a large, deep frying pan over medium–high heat. Add the garlic and ginger and cook, stirring, for 30 seconds until fragrant. 
  3. Add the mushrooms and cook, stirring, for 2–3 minutes until the water has evaporated and the mushrooms have softened. 
  4. Add the pork mince and cook, stirring, for 2–3 minutes, breaking it up as you go, until browned.
  5. Add the cabbage, bean sprouts, carrot and spring onion. Cook, stirring, for 2 minutes or until the vegetables have softened. 
  6. Add the chicken stock, light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil and pepper. Cook for 2 minutes (see note 3). 
  7. Divide the noodles among four bowls. Top with the pork mixture, the reserved spring onion and sesame seeds. Serve immediately. 


Note 1 – The light soy sauce can be replaced with 1 teaspoon of tamari or regular soy sauce. 

Note 2 – The oyster sauce gives the recipe a deeper depth of flavour but can be left out completely if preferred (there is no need to substitute it).

Note 3 – The meal may taste a little salty and the reason for this is that the vermicelli noodles are neutral in flavour and can take a good hit of salt. Once paired with the noodles, you’ll have the perfect balance of salty, savoury deliciousness. 

Make ahead: 

Prepare the vegetables ahead of time by washing and shredding the vegetables, ready for when you need them. Refrigerate your thoroughly dried, sliced veg in an airtight container or reusable sandwich bag to keep them fresher for longer. Store with a paper towel on top and bottom to absorb moisture.  


Refrigerate the pork mixture and noodles for up to 2 days in an airtight container (separately or combined). Reheat in the microwave. The meal can be eaten with the noodles hot or cold.


  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Category: mains, budget friendly, quick and easy, one pan, freezer-friendly
  • Method: stir-frying / sauteing
  • Cuisine: Asian