A fresh and flavoursome spring roll bowl made from pork mince, cabbage, carrot, bean sprouts and vermicelli noodles cooked in a tasty Asian-style sauce. Serve with fresh coriander, spring onions and lemon.
When we were trialing these Pork Mince Spring Roll Bowls in the test kitchen, everyone kept wandering in from the office to ask what smelt so good. And I'll tell you what it is. The moment the Chinese 5 spice hits the browned pork mince, you are hanging out to eat this as soon as possible. Super simple to prepare and full of kid-friendly vegetables, this meal is sure to be a hit with the whole family.
If you like this type of dish you might also enjoy the Feed A Crowd Thai Beef Salad or the Sticky Chicken Noodle Salad on the website. Or for another pork mince recipe, be sure to check out our Pork Mince Dumpling Lasagne.
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Ingredient notes:
- Mince: I used pork mince in this recipe which complimented the Asian flavours in the sauce so well. You could also use chicken mince if you prefer.
- Bean sprouts: Also called mung beans or mung bean sprouts, these offer a lovely crunchy texture and a slightly nutty flavour. They are also very good for you and help with digestive health!
- Vermicelli: These are such a versatile and easy-to-prepare noodle. Naturally gluten free they are great for padding out a dish like this.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Mix together all the sauce ingredients and set aside. Prepare the noodles by placing them in a glass bowl, then cover them with boiling water. Allow to cook for at least 5 minutes, drain and set aside.
Place a large frying pan over a medium-high heat and add the sesame oil. Add the pork mince and cook while stirring until browned, breaking it up as you go. Add the crushed garlic, ginger and Chinese 5 spice. Cook while stirring for 2 minutes.
Add the cabbage and carrot to the pan. Reduce the heat and cook until the vegetables have softened and reduced down, about 5 minutes.
Pour the sauce into the pan over the mince mixture. Add the bean sprouts, spring onion and cooked vermicelli. Cook for 3-5 minutes until the sauce has thickened slightly and everything is well combined. Season to taste with salt and cracked black pepper.
Serve with fresh coriander and spring onion to garnish with a wedge of lemon on the side.
Recipe FAQs:
Most of the ingredients are gluten free however some of the sauce ingredients are not. Soy sauce does contain gluten however there are many gluten free alternatives available. Be sure to check your other sauce labels to ensure they meet your dietary needs.
Yes. Simply leave it out and feel free to add some fresh flat leaf parsley if you like.
Storage:
Store any leftover pork mince in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
This meal is best eaten fresh, however you can freeze it. Store in an airtight container in the freezer for up to three months. Defrost in the fridge overnight then reheat in a pot or pan on the stovetop. Add more liquid if required.
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Pork Mince Spring Roll Bowls
A fresh and flavoursome spring roll bowl made from pork mince, cabbage, carrot, bean sprouts and vermicelli noodles cooked in a tasty Asian-style sauce. Serve with fresh coriander, spring onions and lemon.
Ingredients
- 200g vermicelli noodles
- 1 Tbsp sesame oil
- 500g pork mince
- 2 cloves garlic, crushed
- 1 tsp freshly minced ginger
- 1 tsp Chinese 5 spice
- ¼ cabbage, finely shredded
- 2 carrots, grated
- 200g bean sprouts
- 2 spring onions, finely sliced
- ¼ tsp cracked black pepper
- Salt to taste
Sauce
- ½ cup water
- ¼ cup low salt soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp sweet chilli sauce
- 1 Tbsp cornflour
To serve
- Coriander
- Lemon wedge
- Spring onion, sliced
Instructions
- Mix together all the sauce ingredients and set aside.
- Prepare the noodles by placing them in a glass bowl, then cover them with boiling water. Allow to cook for at least 5 minutes, drain and set aside.
- Place a large frying pan over a medium-high heat and add the sesame oil. Add the pork mince and cook while stirring until browned, breaking it up as you go.
- Add the crushed garlic, ginger and Chinese 5 spice. Cook while stirring for 2 minutes.
- Add the cabbage and carrot to the pan. Reduce the heat and cook until the vegetables have softened and reduced down, about 5 minutes.
- Pour the sauce into the pan over the mince mixture. Add the mung beans, spring onion and cooked vermicelli. Cook for 3-5 minutes until the sauce has thickened slightly and everything is well combined. Season to taste with salt and cracked black pepper.
- Serve with fresh coriander and spring onion to garnish with a wedge of lemon on the side.
Notes
- Store any leftover pork mince in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
- This meal is best eaten fresh, however you can freeze it. Store in an airtight container in the freezer for up to three months. Defrost in the fridge overnight then reheat in a pot or pan on the stovetop. Add more liquid if required.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 365Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 78mgSodium: 721mgCarbohydrates: 20gFiber: 2gSugar: 5gProtein: 26g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Nicole says
I made this for dinner tonight, will be adding it to our dinner rotation, absolutely delicious
VJ cooks says
Oh it's so delicious, I agree! Thanks for the feedback, Nicole 🙂
Kat says
Very tasty, enjoyed by all in our family
Sarah Fitzpatrick says
This is a family fave, I double the mix and use the left overs to make spring rolls
VJ cooks says
What a great idea! Thanks for the tip!
Cassie says
Enjoyed this, makes a huge amount. Would recommend cooking in 2 pans or halving for 2 people unless you want leftovers.
Noodles would have been easier to stir in if they were broken up slightly prior to cooking. I would make again for sure!
Lin says
Made today, we doubled the sauce, garlic, ginger & spice, it's absolutely delicious!
Ness says
This dish was all sorts of delicious! It went down a treat with my 9 year old spring roll loving son.
I followed a tip from another amazing home cook and cut the noodles up before mixing through the mince and vegetables. Made it easier to serve and eat.
Thank you VJ and team for creating another yummy recipe.
VJ cooks says
Great idea! So pleased to hear you enjoyed this 🙂
Teresa Coleman says
Tried this tonight. The family loved it, 2 year old kept saying nummy nummy and had seconds. Will make this again.
VJ cooks says
Oh yay, I'm so pleased to hear that. Thanks for the feedback, Teresa.
Charli says
Makes a big batch we’ve eaten over 2 nights. So light but very filling.
VJ cooks says
Yes it does!
Gemma says
200g vermicilli noodles, is this dry weight? or rehydrated weight? I don't mind making a big batch, just wondering which packet to buy
VJ cooks says
Yes it is. This makes quite a big batch, but you can always halve it if you prefer!