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.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Stem red bell 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.
Transfer pork to a plate. Keep pan over high heat.
Cook the Red Bell Pepper
Add red bell pepper, 2 tsp. olive oil, and ¼ tsp. salt to hot pan. Stir occasionally until tender, but still a little crisp, 3-5 minutes.
Finish the "Spring Roll"
Add slaw mix, ground pork, satay sauce, green onion (reserve a pinch for garnish), garlic, seasoned rice vinegar, and half the crispy rice 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!
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