Spring Roll Bowls

A white bowl with rice noodles, pork, cilantro, shredded carrots, sliced radishes, red cabbage and a drizzle of peanut sauce.

Print Recipe

All the flavors of a spring roll, but in an easy-to-make format!

Prep Time30

Cook Time15

Marinade Time1

Total Time1 45

Course: Main Course

Cuisine: Chinese, Vietnamese

Servings: bowls

Calories: 575kcal

Author: Kelsey Byrnes

Equipment

1 Large Skillet

Ingredients

1 1/2 pounds pork tenderloin
1/2 cup pre-made char sui sauce (Chinese barbecue sauce)
1 tablespoon vegetable oil
1 14-ounce package rice noodles
3 cups shredded red cabbage
1 1/2 cups shredded carrots
6-8 radishes thinly sliced
1/2 cup fresh cilantro coarsely chopped
3/4 cup peanut sauce can use pre-made or use the recipe in the notes below

Instructions

Cut the pork tenderloin into strips that are about 1/2 inch thick.
Combine the pork and ½ c of the Chinese barbeque sauce into a plastic baggie, making sure the pork is all covered in sauce. Let the pork marinate in the refrigerator for 1-2 hours.
In a large skillet over medium heat, add 1 tbsp of vegetable oil. Once the skillet is hot, add the pork and the remaining sauce and cook until the pork reaches 145F, about 6-7 minutes.
Layer each bowl with rice noodles, pork, red cabbage, carrots, radishes, cilantro, (whatever other veggies you’d like to add) and peanut sauce…..Tốt Appetite!! (Bon appetit in Vietnamese 😉)

Notes

Peanut Sauce: In a medium bowl, whisk together ½ c peanut butter, 2 tbsp soy sauce (or coconut aminos), 1 tbsp lime juice, 1 tbsp honey, ½ c water, 1 tsp rice wine vinegar, ½ tsp crushed red pepper flakes, ¼ tsp ground ginger, and ½ tsp garlic powder. (If you are struggling to get the peanut butter mixed in, microwave the mixture for 15 seconds at a time, and whisk until combined, repeating if needed). This will make more than 3/4 cup; serve leftover peanut sauce in the fridge.

Try this recipe with cooked shrimp, beef, or chicken instead of pork, if desired!

Mix it up with different veggies – green cabbage, snap peas, red and yellow peppers, avocado….the options are endless!

Add some crunch by topping with chopped peanuts.

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