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Thai-Inspired Pork Spring Roll Bowls with Peanut Satay Sauce

The classic finger-food that has won fans all over the world has been reimagined! This bowl doesn't miss a beat. It has all the spring roll flavours you know and love, with tender-crisp veggies and a luscious peanut satay drizzle making it an irresistible cousin to the handheld!

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Quick Prep Quick Good Climate Score
Prep: 25 mins
Cook: 25 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 250 gr ground pork
  • 2 tbsp thai seasoning
  • 1 tbsp soy sauce
  • 4 tbsp vegetarian oyster sauce
  • 2 tbsp ginger-garlic puree
  • 1 tbsp fish sauce
  • 0.75 cups jasmine rice
  • 1.5 tbsp peanut butter
  • 2 green onions
  • 0.125 tsp pepper*
  • 0.063 tsp salt*
  • 0.5 tbsp oil*
  • 1.25 tsp sugar*
  • 113 gr shanghai bok choy
  • 113 gr red cabbage, shredded
  • 500 gr ground pork
  • 4 tbsp thai seasoning
  • 2 tbsp soy sauce
  • 8 tbsp vegetarian oyster sauce
  • 4 tbsp ginger-garlic puree
  • 2 tbsp fish sauce
  • 1.5 cup jasmine rice
  • 3 tbsp peanut butter
  • 4 green onions
  • 0.25 tsp pepper*
  • 0.125 tsp salt*
  • 1 tbsp oil*
  • 2.5 tsp sugar*
  • 226 gr shanghai bok choy
  • 226 gr red cabbage, shredded

Instructions

  1. Before starting, wash and dry all produce.Add sealed peanut butter packet to a glass of hot water to soften.Ginger-Garlic Guide for Step 3: 1/2 tsp (1 tsp) mild, 1 tsp (2 tsp) medium and 1 1/4 tsp (2 1/2 tsp) extra! Using a strainer, rinse rice until water runs clear, then drain well.Add rice, half the Thai Seasoning, 1 cup (1 3/4 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.
  2. Meanwhile, separate bok choy leaves, then cut crosswise into 1/2-inch pieces. Thinly slice green onions, keeping white and green parts separate.Stir together oyster sauce, remaining Thai Seasoning, 2 1/4 tsp (1 1/2 tbsp) soy sauce, 1/4 cup (1/2 cup) water and 1/4 tsp (1/2 tsp) sugar in a small bowl.
  3. Heat a large non-stick pan over medium-high heat.While the pan heats, add peanut butter, remaining soy sauce, 1/2 tsp (1 tsp) Thai Seasoning, 1 tsp (2 tsp) sugar, 4 tsp (2 tbsp) hot tap water and 1 tsp ginger-garlic puree to another small bowl. (NOTE: Reference ginger-garlic guide.) Stir until smooth.
  4. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Add green onion whites and remaining ginger-garlic puree, then season with pepper. Cook, stirring often, until fragrant, 30 sec.
  5. Add bok choy to the pan with pork. Cook, stirring often, until slightly softened, 1-2 min.Add cabbage and stir-fry sauce. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Season with pepper, to taste.Remove the pan from heat, then stir in fish sauce.
  6. Fluff rice with a fork.Divide rice between bowls. Top with pork and veggies. Drizzle with peanut satay sauce, then sprinkle remaining green onions over bowls.