The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pork spring roll in a bowl
With a few clever swaps, Slimming World member Liz Parker transformed a takeaway favourite into a mouthwatering Free Food dish – and as the winner of our Challenge 100 recipe competition, her creation is starring on our menu! Pork mince is stir-fried with a colourful tangle of shredded veg, while five-spice and curry powder bring the much-loved spring-roll flavour. Served over satisfying brown rice noodles, it’s a winning bowlful!
SWK: Source of fibre
SWK: High protein
Plants 8
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Serving size
Ingredients
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 pepper
- 4 spring onion
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 1 handful of fresh coriander
- 1 onion
- 2 garlic clove
- 4cm fresh ginger
- 250g pork mince (5% fat or less)
- 2 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 1 sweetheart cabbage
- 1 carrot
Nutritional Information
Calories: 534
Protein: 39g
Carbs: 80g
Fat: 7.3g
Ingredients
- 500g pork mince (5% fat or less)
- 3 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 2 onion
- 4 garlic clove
- 8cm fresh ginger
- 1 sweetheart cabbage
- 2 carrot
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 pepper
- 6 spring onion
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 1 handful of fresh coriander
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 528
Protein: 38g
Carbs: 79g
Fat: 7.3g
Pork spring roll in a bowl
With a few clever swaps, Slimming World member Liz Parker transformed a takeaway favourite into a mouthwatering Free Food dish – and as the winner of our Challenge 100 recipe competition, her creation is starring on our menu! Pork mince is stir-fried with a colourful tangle of shredded veg, while five-spice and curry powder bring the much-loved spring-roll flavour. Served over satisfying brown rice noodles, it’s a winning bowlful!
Cook time:
25 mins
Cuisine:
Asian
Food group:
Pork
Allergens: Soya
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
Prep & fry
- Peel and thinly slice the onions. Peel and crush the garlic, and finely grate the ginger.
- Spritz a large, lidded, non-stick frying pan with cooking spray and put it over a high heat. Tip the mince into the pan and lightly season. Cook for 3-4 mins, breaking it up with a wooden spoon, until browned all over.
- Add the onions, garlic, ginger and five-spice and cook for a further 3-4 mins.
Add the veg
- Core, trim and thinly slice the cabbage, and coarsely grate the carrots.
- Add the cabbage, carrots, tamari, curry powder and 100ml water (200ml for 4 portions) to the pan. Cover and simmer for 3-4 mins.
- Deseed and thinly slice the peppers, and thinly slice the spring onions. Tip both into the pan, then cover and cook for a further 3 mins.
Use your noodles!
- At the same time, cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Bring it all together
- Finely chop the coriander.
- Serve the noodles topped with the spring roll mix, and scatter over the coriander.