Spring Roll Bowl with Crispy Wontons

Super Food Ideas - - OUR RECIPES -

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.

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