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A vibrant Spring Roll Bowl with ground pork, shredded cabbage, and carrots served over jasmine rice

Spring Roll Bowl

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 385 kcal

Ingredients
  

  • 1 pound ground pork
  • 1 tablespoon toasted sesame oil
  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
  • 3 cloves garlic , minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon srirach a
  • 1/2 cup sliced green onions
  • 2 cups cooked jasmine rice
  • 1 tablespoon toasted sesame seeds

Instructions
 

  • Heat sesame oil in a large skillet or wok over medium-high heat.
  • Add ground pork to the skillet and cook until fully browned, breaking into small crumbles with a spatula.
  • Drain excess fat from the skillet, leaving approximately one tablespoon.
  • Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  • Add the shredded cabbage and carrots to the skillet, tossing frequently for 5 to 7 minutes until the vegetables are softened but retain a slight crunch.
  • In a small bowl, whisk together the soy sauce, rice vinegar, and sriracha.
  • Pour the sauce over the pork and vegetable mixture and stir to coat evenly.
  • Divide cooked jasmine rice into four bowls.
  • Top each bowl with the spring roll mixture and garnish with sliced green onions and toasted sesame seeds.