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Close up of Spring Roll Bowls Stir-fry with chopsticks

Spring Roll Bowls

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4.7 from 13 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

Ingredients

Scale
  • 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

Instructions

  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. 

Equipment

Notes

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.  

Leftovers:

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

Find it online: https://simplehomeedit.com/recipe/spring-roll-bowls/