Although I’ve chosen the vegetables that are classically found in spring rolls, this is a perfect “catch-all” dinner that allows you to use up any vegetables you have in your crisper, as they melt into the sauce so beautifully. Swap out the vegetables to suit your family’s tastes and trust me when I say the ingredients are simple but the flavours are BIG.
Recipe variations
Use minced (ground) pork or chicken for maximum flavour, although regular beef mince works too. Some great vegetable additions or substitutions are finely sliced zucchini (courgette), green beans, snow peas (mangetout), baby corn, capsicum (bell pepper), broccoli, cauliflower, Asian greens (bok choy/pak choy or choy sum) or water chestnuts. My preference is serving with rice vermicelli noodles, but I have also served this meal with plain steamed rice, thick rice noodles or egg noodles.
Storing leftovers
I absolutely love making a big batch of Spring Roll Bowls to enjoy as quick lunches or as another dinner during the week. Refrigerate leftovers in an airtight container for up to 3 days.
Watch how to make Spring Roll Bowls
How can I make this low-carb?
Amp up the vegetables by an additional 2 cups and serve the meal on its own, or serve with cauliflower rice (which you can even buy in the freezer section of the supermarket).
4.7 from 13 reviews Note 2 – The oyster sauce gives the recipe a deeper depth of flavour but can be left out completely if preferred (there is no need to substitute it). Note 3 – The meal may taste a little salty and the reason for this is that the vermicelli noodles are neutral in flavour and can take a good hit of salt. Once paired with the noodles, you’ll have the perfect balance of salty, savoury deliciousness.
Make ahead:
Prepare the vegetables ahead of time by washing and shredding the vegetables, ready for when you need them. Refrigerate your thoroughly dried, sliced veg in an airtight container or reusable sandwich bag to keep them fresher for longer. Store with a paper towel on top and bottom to absorb moisture.
Leftovers:
Refrigerate the pork mixture and noodles for up to 2 days in an airtight container (separately or combined). Reheat in the microwave. The meal can be eaten with the noodles hot or cold.
