Thai Pork Spring Roll in a Bowl with Satay Sauce and Crispy Rice Noodles
Prep & Cook Time:10-15 min.
Cook Within:4 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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. Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear out the seed portion.
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
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using 24 oz. ground pork, follow same instructions, working in batches if necessary.
If using ground turkey, follow same instructions as pork in Step 2, cooking, stirring occasionally, breaking up turkey, until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
If using ground beef, follow same instructions as pork in Step 2, cooking, stirring occasionally, breaking up meat, until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Prepare the Ingredients
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 and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Transfer pork to a plate. Keep pan over high heat.
Cook the Red Bell Pepper
Add red bell pepper, 1 tsp. olive oil, and ¼ tsp. salt to hot pan. Stir occasionally until tender but still crisp, 3-5 minutes.
Finish the Dish
Add slaw mix, ground pork, satay sauce, green onions (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.
Plate dish as pictured on front of card, garnishing with remaining crispy rice noodles, remaining green onions, and red pepper flakes (to taste). Bon appétit!
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