Spring Roll in a Bowl
This Spring Roll in a Bowl is made in one-pan, 30 minutes - it's packed with protein and is perfect for meal prep or healthy weeknight dinners.
Equipment
- Large Frying Pan or Wok
- Vegetable Peeler or Grater
- Small mixing bowl
- Measuring Cups & Spoons
- Wooden Spoon or Spatula
Ingredients
- 1/2 Cabbage
- 4 Carrots
- 5 Spring Onions
- 700 g Extra Lean Beef Mince - 1 ½ lbs
- 4 Garlic cloves
- 1 tbsp Minced Ginger or Ginger paste
- 1 tbsp Honey
- 1/4 cup Soy Sauce
- 1 tsp Chilli Flakes
- 3 tbsp Corn Starch
- 1/4 cup Cold Water
Instructions
- Start by preparing the vegetables. Finely shred the cabbage, peel and grate the carrots, and finely slice the spring onions, keeping the white and green parts separate.
- Heat a large frying pan or wok over medium-high heat. Add the beef mince and cook for 4–5 minutes, breaking it apart with a spatula until browned.
- Mince or crush the garlic and add it to the pan along with the minced ginger and the white parts of the spring onions. Cook for 1–2 minutes, stirring often, until fragrant.
- Add the shredded cabbage, grated carrots to the pot. Stir well and cook for 4–5 minutes until the vegetables have softened slightly but still have a bit of crunch.
- In a small bowl, whisk the cornstarch and cold water until smooth. Pour the mixture into the pan, along with the honey, soy sauce, and chilli flakes. Stir until combined, and cook for another 2–3 minutes, or until the sauce thickens and coats the beef and vegetables.
- Divide the mixture between four bowls or meal-prep containers and serve hot, garnished with the green parts of the spring onions. For extra flavour, add sesame seeds or crispy onions.
Video
Notes
TIPS & NOTES:
- Use a hot pan to keep veggies crisp and prevent sogginess.
- Don’t overcook the cabbage — it should stay slightly crunchy.
- Make it vegetarian by swapping the beef for tofu, tempeh, or mushrooms.
- Add extra veggies like peppers, courgettes, or bean sprouts to boost nutrition.
- For low-carb, replace carrots with courgette ribbons or cauliflower rice.
- Store leftovers in the fridge for up to 4 days — it tastes great cold too.
MEASUREMENTS:
I always recommend using a kitchen weighing scale and using weighted measurements. This will result in a more accurate process and your recipe will come out perfectly.
MORE INFO:
Read the blog post before making this Spring Roll in a Bowl for extra tips, ingredient substitutions and storage instructions.
NUTRITIONAL INFO:
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
Nutrition
Nutrition Facts
Spring Roll in a Bowl
Serving Size
1 bowl
Amount per Serving
Calories
274
% Daily Value*
Fat
3.1
g
5
%
Carbohydrates
24
g
8
%
Protein
43.6
g
87
%
* Percent Daily Values are based on a 2000 calorie diet.
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