Servings: 6 servings
Calories: 477kcal
Equipment
- chef's knife
- cutting board
- large skillet
Ingredients
Pork And Vegetables
- 1 lb ground pork
- 2 tablespoon tamari or soy sauce
- 1 teaspoon Chinese Five Spice
- 1 tsp toasted sesame oil
- 2 cloves garlic, minced
- 1 bunch green onion diced, whites and greens separated reserve the green for garnish
- 1 10 oz bag cole slaw or broccoli slaw mix
- 8 oz diced mushrooms I used an umami mix
Sweet Chili Sauce
- ¼ cup sweet chili sauce
- 2 tablespoon rice vinegar
- 2 tablespoon water
- 1 tablespoon toasted sesame oil
- 1 tablespoon fish sauce
- juice of 1 lime
Assembly
- 10-14 oz pkg rice noodles
- peanuts, cilantro, cucumber, jalapeño, green onion tops for garnish
Instructions
Pork and Vegetables
- In a large skillet, brown the ground pork on medium-high heat.
- Once the pork begins to brown, add the Chinese Five Spice, sesame oil, and tamari.
- Add the whites of the green onions, garlic, slaw mix, and mushrooms. Continue cooking until the pork is completely cooked through and the veggies are tender.
Rice Noodles
- While the pork and veggies cook, prepare rice noodles according to the package instructions.
Sweet Chili Sauce
- Grab the sauce ingredients and mix them all together. That's it. Let it hang out until you're ready to use it.
Assemble the Spring Roll Bowls
- There is no wrong way to do this part, but I usually start with a base of rice noodles. Next, I add the meat and veggie mixture. Grab that sauce and drizzle away. Garnish with peanuts, cucumber, cilantro, jalapeño, and green onion tops.
- Enjoy!
Notes
If you would like the chili sauce to be sweet, add a little honey.
Nutrition
Serving: 1serving | Calories: 477kcal | Carbohydrates: 56g | Protein: 17g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 54mg | Sodium: 827mg | Potassium: 396mg | Fiber: 2g | Sugar: 6g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg
Tried this recipe?Let us know how it was!