Spring Roll Bowl
Jessica Gray
All the flavours of a spring roll, in a bowl, topped with a jammy egg and some Poke Me.
Ingredients
500g pork mince
- 1/4 cabbage shredded
- 2 carrots julienne or thinly sliced
- 4 mushrooms finely chopped
- 1 tsp Goan to Bombay
- 3 tbsp Gotcha Good
- 2 tbsp Hoisin Sauce
- 1 tbsp Soy Sauce
- 2 tbsp water
200g vermicelli noodles
- Oil
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- 2 soft boiled eggs optional
- Fresh coriander
- 1/3 cup peanuts chopped
- 2 tbsp Poke Me
Directions
Before you start prep the vegetables, finely shred the cabbage and carrots.
Chop the mushrooms finely, like a mince texture.
Add a drizzle of oil to a fry pan over a high heat and add pork mince, brown the pork mince breaking up with a wooden spoon until you have a fine crumble of mince and it is nicely golden.
This takes about 8 minutes, this adds so much flavour getting the pork nicely caramelised
While the pork is cooking soak the vermicelli in boiling water for about 5 minutesNext add the Goan to Bombay, Gotcha Good, Soy Sauce and Hoisin Sauce, cook off for a minute or so.
Next add the cabbage, carrots and mushrooms and stir fry for a minute or two and add the water.
Drain the noodles well and itâs often helpful to cut the noodles a few times with scissors or a knife so the strands arenât too long.
Add the noodles to the pork and vegetables and toss well to coat.
Garnish with chopped peanuts and fresh coriander and half a soft boiled egg if you like and finish with a sprinkle of Poke Me.
