Spring Roll Bowls

Spring Roll bowls 🤤 These took 15 mins and were devoured by the whole family!

 Let's Cook → Video

Prep: 15 mins | Cook time: 20mins | Serves: 2-4

What you will need:

• 340g Rice Vermicelli Noodles
• 4 Spring onions, chopped
• 1 Tbsp garlic paste
• 1 Tbsp Ginger paste
• 500g Beef mince
• 1 Tbsp EVOO
• 1 Packet of coleslaw mix
• 1 Cup of mushrooms, sliced
• 1/4 Cup Hoisin sauce
• 1 Tbsp Dark soy sauce
• 1 Tbsp Rice wine vinegar 
• 1 Tbsp Sesame oil
• 1 Tsp White pepper

To Garnish:

• Crushed peanuts
• Sesame seeds
• Fresh coriander
• Chilli oil

Method

• Start by preparing the rice vermicelli noodles as per packet instructions. Drain and set aside
• In a small bowl, whisk together the hoisin sauce, dark soy sauce, rice wine vinegar, sesame oil and white pepper until well combined. Set aside
• Heat the EVOO in a large frying pan over medium-high heat. Add the spring onions and mince, cooking until the mince is browned and cooked through, breaking it up as you go
• Add the ginger and garlic paste, mushrooms and coleslaw mix. Cover with a lid and allow to cook until mushrooms and slaw have softened, approximately 5 mins
• Add in the cooked noodles and pour the prepared sauce over the top, tossing everything together to coat
• Divide between serving bowls and garnish with crushed peanuts, sesame seeds, fresh coriander and a drizzle of chilli oil
• Serve and enjoy!