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I am so excited about this recipe. I can’t get enough of it and have made it MULTIPLE times across the last few weeks because it’s so quick and easy, packed with flavour, packed with vegetables. And the best part? … my kids eat this with the same level of enthusiasm they have for a cheeseburger! The classic flavours of spring rolls work so well in these Spring Roll Bowls. Delicious pork or minced (ground) chicken, cabbage and bean sprouts are tossed in a pan before being piled high onto rice noodles. It’s what weeknight dinner dreams are made of when we need minimal washing up and as little fuss in the kitchen as possible. I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.

Spring Roll Bowls are basically a delicious stir-fry made using the flavours of classic spring rolls.

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.

Two spring roll bowls with a side of vinegar and chilli with chopsticks.
I like to serve Spring Roll Bowls with a side of vinegar chilli.

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.

Left over Spring Roll Bowl filling in a glass container.
Example of how to store leftover Spring Roll Bowls.

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 buy in the freezer section of the supermarket).

Close up of Spring Roll Bowls Stir-fry with chopsticks

Spring Roll Bowls

Author: Nicole
4.5 from 28 votes
“*Chefs Kiss* The entire family demolish this when I make it!”
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The classic flavours of spring rolls … in a bowl! These quick and easy Spring Roll Bowls are packed with vegetables and come together so quickly, perfect for busy weeknights when you want to spend as little time in the kitchen as possible. Serves 4 with loads of leftovers!
Prep 10 minutes
Cook 12 minutes
Total 22 minutes
Servings: 4

Ingredients

  • 250 g (9 oz) rice vermicelli noodles
  • 2 tbsp olive oil
  • 1 tsp freshly minced garlic
  • 1 tsp freshly minced ginger
  • 70 g (1 cup) finely chopped mushrooms
  • 800 g (1¾ lb) minced (ground) pork (can be substituted with chicken or regular beef mince)
  • 75 g (1 cup) shredded green cabbage
  • 180 g (1½ cups) bean sprouts
  • 80 g (½ cup) grated or julienned carrots
  • 2 spring onions (scallions), finely sliced, some reserved for garnish
  • 125 ml (½ cup) chicken stock
  • 2 tbsp light soy sauce (see note 1)
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce (optional, see note 2)
  • 1 tsp sugar
  • 1 tbsp sesame oil
  • ¼ tsp freshly cracked black pepper
  • 1 tsp sesame seeds

Equipment

Instructions

  • Prep the noodles – Prepare the vermicelli rice noodles as per the packet instructions. I place the desired number of noodle bundles in a large bowl, cover with boiling water, stand for 5 minutes, drain, rinse with cold water and set aside.
  • Cook the mushrooms and pork – Heat the olive oil in a large, deep frying pan over medium–high heat. Add the garlic and ginger and cook, stirring, for 30 seconds until fragrant. 
  • Add the mushrooms and cook, stirring, for 2–3 minutes until the water has evaporated and the mushrooms have softened. 
  • Add the pork mince and cook, stirring, for 2–3 minutes, breaking it up as you go, until browned.
  • Add the veggies – Add the cabbage, bean sprouts, carrot and spring onion. Cook, stirring, for 2 minutes or until the vegetables have softened. 
  • Make the sauce
    – Add the chicken stock, light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil and pepper. Cook for 2 minutes (see note 3). 
  • Assemble and serve – Divide the noodles among four bowls. Top with the pork mixture, the reserved spring onion and sesame seeds. Serve immediately. 

Nutrition information

Nutrition Facts
Spring Roll Bowls
Amount per Serving
Calories
945
% Daily Value*
Fat
 
58
g
89
%
Saturated Fat
 
18
g
113
%
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
28
g
Cholesterol
 
145
mg
48
%
Sodium
 
1479
mg
64
%
Potassium
 
912
mg
26
%
Carbohydrates
 
63
g
21
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
41
g
82
%
Vitamin A
 
3445
IU
69
%
Vitamin C
 
17
mg
21
%
Calcium
 
78
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – The light soy sauce can be replaced with 1 teaspoon of tamari or regular soy sauce. 
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.

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Let us know how it was!
Course budget-friendly, freezer friendly, mains, one pan, quick and easy
Cuisine Asian