Inside out is usually something your co-worker politely and quietly says to you while pointing at your shirt. ("I dressed before coffee!") But here, "inside out" is not a fashion faux pas so much as it is a mouthwatering meal that's made in one pan, easy-peasy. The spring roll's insides, pork, pepper, slaw, and green onions, go on the outside and the outside is represented by delightfully crunchy rice noodles, the perfect topping. Inside, outside… doesn’t matter as long as it's delicious.
Stem red pepper, seed, remove ribs, and slice into thin strips.
Trim and thinly slice green onions.
Cook the Pork
Place a large non-stick pan over high heat. Add 2 tsp. olive oil, ground pork, ¼ tsp. salt, and a pinch of pepper to hot pan.
Cook, breaking up meat with a spoon, until no pink remains, 5-7 minutes.
Remove from burner. Transfer pork to a plate.
Reserve pan; no need to wipe clean.
Cook the Red Bell Pepper
Return pan used to cook pork to high heat.
Add red bell pepper, 2 tsp. olive oil, and ¼ tsp. salt hot pan. Stir occasionally until crisp and tender, 3-5 minutes.
Finish the "Spring Roll"
Add slaw mix, pork, peanut sauce, green onion (reserve a pinch for garnish), garlic, rice wine vinegar, and half the crispy noodles (reserve remaining for garnish) to pan.
Stir until combined and warmed through, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate the dish as pictured on front of card, garnishing with remaining crsipy rice noodles, remaining green onions, and red pepper flakes (to taste). Bon appétit!