Spring Roll Stir Fry

Summary

Servings
4

Time Needed

Prep

cooking

Ingredients
17

Difficulty
Medium

Ingredients

  • 500g
    Thin Pork
  • 1 tbsp
    Peanut Oil
  • 2 cups
    Green Cabbage Finely Shredded
  • 2 cups
    Cabbage, Shredded Roughly
  • 3
    Carrots, Made Into Ribbons With Veggie Peeler
  • 1
    Pkt Vermicelli Rice Noodles, Cooked As Per Packet
  • 1/2 cup
    Carrots, Grated
  • 4
    Spring Onions, Finely Sliced
  • 1/4 cup
    Cilantro Chopped (extra To Top With)
  • 1 tsp
    Sesame Oil
  • 1 tbsp
    Oyster Sauce
  • 1 tsp
    Grated Ginger
  • 11/2 tbsp
    Minced Garlic
  • 2 tsp
    Chilli Sauce
  • 1
    Lime
  • 1 tbsp
    Fish Sauce
  • 2
    Tbsp Sweet Chilli Sauce

Nutrition Information

Qty per
425g serve
Qty per
100g
Energy 590cal 139cal
protein 7.4g 1.8g
Fat (total) 7.8g 1.8g
– saturated 1.35g 0.32g
Carbohydrate 32g 8g
– sugars 8.2g 1.9g
Dietary Fiber 9g 2.1g
Sodium 2514mg 592mg

Nutritional information does not include the following ingredients: Pork Mince, Carrots, made into ribbons with veggie peeler

Please Note – Nutritional information is provided as a guide only and may not be accurate.

Spring Roll Stir Fry

This stir fry is packed with healthy goodness for the whole family!

For more great recipes from The Fresh Life With Megan, check out her Facebook Page.

Spring rolls are one of my favorite things to eat. They’re so mouth-watering and full of flavour. And this pork stir-fry recipe is no exception! The pork is coated with an incredible oyster sauce that is absolutely delicious. And the healthy vegetable stir-fry is the perfect accompaniment to the spring rolls. I love that you can make your own Spring Roll Stir Fry at home. It’s such an easy and healthy meal to make. And it’s definitely worth the effort!

Spring Roll Stir Fry

method

  1. In a bowl add the mince, finely shredded cabbage, grated carrot, spring onions, coriander, garlic, ginger, sesame oil, oyster sauce and chilli sauce.

  2. Cover the vegetables place them into the fridge to let the flavors combine for approximately 30 minutes.

  3. Meanwhile in a small bowl add the lime juice, fish sauce and sweet chilli sauce.

  4. Heat a fry pan or wok on medium to high heat and add the peanut oil.

  5. Add the thin mixture, carrot ribbons, remaining cabbage and vermicelli noodles.

  6. Cook until all of the meat is cooked through and the vegetable are slightly soft.

  7. Place them into a serving bowl and top with lime and sweet chilli, cilantro and fried shallots.

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