Spring Roll in a Bowl
This is our gluten and deep fried free spring roll - with all the fresh flavours and so much crunch, you will LOVE this on regular rotation!
Ingredients
- 900 g chicken mince
- 1 tbsp olive oil
- 2 tbsp ginger minced
- 2 tbsp garlic minced
- 1 cup onion diced
- 2 carrots shredded
- 1 cup red cabbage thinly sliced
- 1 cup white cabbage thinly sliced
- 1 zucchini chopped
- 1 tsp red chili flakes optional
- 1 tsp black pepper
- 2 tbsp tamari or soy sauce
- 1/4 cup snow peas sliced (optional, for garnish)
- 1 red capsicum sliced (optional, for garnish)
- 2 cup rice cooked as per instructions
Instructions
- If not already done, prepare rice according to instructions and set aside.
- In a large frying pan with a lid, add the olive oil and onions and cook on medium heat covered, stirring occasionally until translucent, about 5-10 minutes.
- Add in the ginger and garlic and stir to coat with oil, then add the ground chicken and cook covered for 8-10 minutes.
- When the chicken is mostly done, add the tamari, pepper, chili flakes, carrots and cabbage. Stir, cover and allow to cook for 3-5 minutes.
- Then add the zucchini and stir everything together one last time, cover and cook for 2 more minutes.
- Garnish with snow peas and red capsicum, serve with cooked rice, rice noodles or rice paper rolls.
Notes
SUBS
You can also sub chicken mince for pork, beef or even grated/ crumbled firm tofu.
This is also delicious as fillings for rice paper rolls, or served with rice noodles.
To save time, you can also use a packaged slaw packet from the supermarket, instead of chopping up all the veg. That makes it a super simple and quick, easy mid week meal.
STORAGE
This mixture can be saved in the fridge for 3-5 days and can be frozen for up to 3 months.
Nutrition
Calories: 417kcalCarbohydrates: 29gProtein: 36gFat: 18gSaturated Fat: 5gFiber: 3gSugar: 5gVitamin C: 30mgCalcium: 77mgIron: 3mg
Tried this recipe?Let us know how it was!