Vietnamese Cheat's Pork & Veggie Spring Rolls
with Garlic Rice, Pickled Veg & Dipping Sauce
- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Here to challenge your inner chefs, our 'skill up' recipes will take you from zero to hero. Tonight we're doing things Viet-style and taking inspiration to make some handheld spring rolls loaded with pork and veggies. The meal wouldn't be completed without a sweet chilli dipping sauce and some rice and pickled veg. This one is a real treat!
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1
Brown Onion
1
Carrot
1
Cucumber
1 packet
Filo Pastry
(Contains: Gluten, Wheat;)
3
Garlic
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Lime
250 g
Pork Mince
1
Red Radish
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1 packet
Sweet Chilli Sauce
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1 cup
water
¼ cup
vinegar (white wine or rice wine)
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter and a drizzle of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber and red radish into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber and radish to pickling liquid. Add enough water to just cover veggies. Set aside. TIP: Slicing the veggies very thinly helps it pickle faster!
• While veggies are pickling, grate carrot. Finely chop brown onion (see ingredients). Slice lime into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 2-3 minutes. • Add carrot and onion and cook, until tender, 2-3 minutes. • Add Asian BBQ seasoning, soy sauce mix and a splash of water and cook, until fragrant, 1 minute.
• Lay filo pastry sheets (see ingredients) on a dry surface and fold in half. • Spoon some pork filling in the center of filo sheet. Fold sides over and roll into a spring roll. Transfer to a plate. Repeat with remaining filo sheets and pork filling. • Wash out frying pan and return to medium-high heat with a generous drizzle of olive oil. • Cook spring rolls in batches, folded-side down first, turning, until crispy and golden, 3-4 minutes. Transfer to a paper towel-lined plate. TIP: Add extra oil between batches if needed!
• While spring rolls are cooking, in a small heatproof bowl, combine a drizzle of olive oil and the remaining garlic and microwave in 10 second bursts, until fragrant. • To garlic oil, add sweet chilli sauce and a good squeeze of lime juice. Stir to combine.
• Drain pickled veggies. • Divide garlic rice and pickled veggies between bowls. Top with Vietnamese cheat's pork & veggie spring rolls. Serve with sweet chilli dipping sauce and any remaining lime wedges. Enjoy!
