Deconstructed Spring Roll Bowls

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SERVES: FOUR
PREP TIME: 15 MINS
COOK TIME: 10-15 MINS

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Ingredients

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2 CLOVES GARLIC, MINCED

KNOB GINGER, MINCED

1 BROWN ONION, CHOPPED

3 STALKS SPRING ONION, FINELY CHOPPED

1 TO 2 CARROTS, GRATED

2 CUPS CABBAGE OR WOMBOK, CHOPPED

500G PORK MINCE

1 CUP VEGETABLE STOCK

1/4 CUP TAMARI

1/4 CUP APPLE CIDER VINEGAR

JUICE OF 1 LEMON

SALT & PEPPER

SLICED CUCUMBER, TO SERVE

OPTIONAL FRIED EGGS, TO SERVE PER BOWL

OPTIONAL COOKED RICE, TO SERVE

FRIED SHALLOTS, TO SERVE

LIME WEDGES, TO SERVE

CORIANDER LEAVES, PICKED TO SERVE

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Utensils

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SHARP KNIVES

GARLIC MINCER

WOK OR MEDIUM TO LARGE FRYPAN

MICROPLANE

SAUCEPAN OR RICE COOKER

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Method

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1. PREPARE ALL INGREDIENTS OUTLINED ABOVE

2. IN A WOK OVER MEDIUM HIGH HEAT, ADD A TABLESPOON OF OIL

3. ADD YOUR GARLIC AND GINGER, SAUTEING FOR A MINUTE OR SO UNTIL FRAGRANT

4. ADD YOUR ONION, COOKING OFF UNTIL IT BEGINS TO SWEAT AND BECOME TRANSLUCENT 

5. ADD YOUR PORK MINCE, BREAKING UP WITH A WOODEN SPOON, COOKING UNTIL IT BEGINS TO BROWN

6. ADD YOUR SPRING ONION, APPLE CIDER VINEGAR, TAMARI AND VEGETABLE STOCK

7. STIR TOGETHER BEFORE ADDING CABBAGE, CARROT, LEMON JUICE, SALT & VINEGAR

8. BRING TO THE BOIL AND SIMMER TO COOK OFF LIQUID FOR AROUND 7 TO 8 MINUTES

9. FRY YOUR EGGS IN A FRY PAN AND COOK YOUR RICE OVER THE STOVE OR IN A RICE COOKER

10. SLICE YOUR CUCUMBER AND PREPARE INGREDIENTS TO SERVE

11. DIVIDE RICE BETWEEN BOWLS, TOP WITH SPOONFULS OF THE MIX

12. TOP WITH AN EGG, CUCUMBER AND INGREDIENTS TO SERVE — ENJOY! 

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