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Spring roll bowl with crispy wontons
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in a quick and delicious Asian spring roll bowl with crispy wontons and roast pork. Ready in just 30 minutes!
Ingredients:
  • 500g piece cold leftover roast pork (see note)
  • 21.60 gm hoisin sauce
  • 51.60 gm plum sauce
  • 21.00 gm soy sauce
  • 2 tsp rice wine vinegar
  • 2 tsp sesame oil
  • 450g packet jasmine microwave rice
  • Vegetable oil, for shallow frying
  • 8 wonton wrappers, cut into quarters
  • 1 carrot
  • 125g can corn kernels, drained
  • 100g snow peas, trimmed, shredded
  • 125.00 ml bean sprouts, trimmed
  • 3 green onions, thinly sliced
  • 60g mixed salad leaves
  • Fresh coriander sprigs, to serve
Instructions:
  • 1. Preheat your oven to a toasty 200C/180C fan-forced and line a baking tray with parchment paper. Place the pork on the tray and generously brush with flavorful hoisin sauce. Bake for 15 minutes or until thoroughly heated. Enjoy the aromatic flavors coming your way!
  • In a small bowl, mix together plum sauce, soy sauce, vinegar, sesame oil, and 2 teaspoons of water.
  • Prepare fluffy rice effortlessly by microwaving it according to the instructions on the packet.
  • Heat a generous amount of vegetable oil in a large frying pan over medium-high heat. Cook wonton wrappers in batches for about 1 minute on each side until they turn golden brown. Drain on paper towels.
  • Peel the carrot into strips using a julienne peeler. Put the rice in a bowl, then mix in the corn, snow peas, bean sprouts, and onion. Stir well. Slice the pork. Divide the rice mixture among the serving bowls, then add salad leaves, carrot, pork, and coriander on top. Drizzle with dressing and serve.

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