Spring Roll Bowl with Crispy Wontons
SERVES 4 PREP 15 MINUTES COOK 15 MINUTES YOU’LL NEED A JULIENNE PEELER
FOR THIS RECIPE.
500g piece cold leftover roast pork (see note) 1 tablespoon hoisin sauce 2 tablespoons plum sauce 1 tablespoon soy sauce 2 teaspoons rice wine vinegar 2 teaspoons sesame oil 450g packet jasmine microwave rice Vegetable oil, for shallow frying 8 wonton wrappers, cut into quarters 1 carrot 125g can corn kernels, drained 100g snow peas, trimmed, shredded ½ cup bean sprouts, trimmed 3 green onions, thinly sliced 60g mixed salad leaves Fresh coriander sprigs, to serve 1 Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place pork on prepared tray. Brush with hoisin sauce. Bake for 15 minutes or until heated through. 2 Meanwhile, combine plum sauce, soy sauce, vinegar, sesame oil and 2 teaspoons water in a small bowl. 3 Microwave rice following packet directions. 4 Meanwhile, pour enough vegetable oil into a large frying pan to come 2cm up side of pan. Heat over medium-high heat. Cook wonton wrappers, in batches, for 1 minute each side or until golden. Transfer to paper towel to drain. 5 Using a julienne peeler, cut carrot into strips. Place rice in a bowl. Add corn, snow peas, bean sprouts and onion to rice. Stir to combine. Slice pork. Divide rice mixture among serving bowls. Top with salad leaves, carrot, pork and coriander. Drizzle with dressing. Serve. NUTRITION: (per serve) 2436kj; 16.9g fat; 4.2g sat fat; 40g protein; 63.9g carbs; 5g fibre; 86mg chol; 831mg sodium.