Ingredients (Two Lunch Portions)

• Spray Oil
• 125 Pork Mince
• Large Garlic Clove, Crushed
• 200g Thinly Shredded White Cabbage
• Large Carrot, Grated
• 1tsp Ground Ginger
• 4tbsp Dark Soy Sauce
• Beansprouts, Large Handful
• One Egg
• 1tsp Sriracha
• 1tbsp Sesame Oil
• Spring Onion, Sliced

Method

1. Start by spraying a wok and adding in the pork mince and garlic and cook on a medium high heat until the mince has browned
2. Add in the cabbage, carrot, ground ginger and dark soy sauce and give it all a good mix. Simmer it down for about five minutes
3. Add in the beansprouts and quickly mix in an egg as well and leave on a low heat for about two minutes
4. Add in the sriracha and sesame oil and give it all a good mix before serving with a sprinkling of a freshly sliced spring onion

Eating And Storage Tips

I pop the rest of this into a tupperware and into the fridge overnight. When it comes to eating it there’s absolutely nothing wrong with it cold, especially in a pinch, but I prefer to blast mine in the microwave to take a little of that chill off.

If you have something like some sesame seeds sprinkling them over the top as well as the spring onion would work super well or if you want to give it a little kick some rounds of fresh red chilli.

This also would work fantastically put inside an actual spring roll wrapper. If you do plan to do this just make sure there isn’t a lot of lose liquid left in the bottom of the pan or that might cause issues for trying to get those cases to crisp up nicely or not break on rolling. I’d also recommend letting the mixture cool slightly before trying as otherwise that can cause the wrappers to need even faster work!