Spring Roll in Bowl

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	50 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

400 g minced meat, mixed
1 onion (s), finely diced
300 g white cabbae or pointed cabbae, sliced into fine strips
100 g carrot (s), finely sliced

For the sauce:

40 ml soy sauce
1 piece (s) ginger, about the thickness a thumb, finely chopped
1 teaspoon sriracha sauce or chilli garlic sauce
1 teaspoon sesame oil

For the topping:

some mung bean sprouts
some sesame, toasted
some coriander
some sweet chili sauce

Instructions

Mix the sauce of soy sauce, ginger, chilli sauce and sesame oil and set aside.
Fry the mince until it turns color. Since I use non-stick pans and the minced meat quickly leaves out fat, I usually save extra fat when frying it. If desired, sesame oil or coconut oil can of course be used.
Make a small spot in the pan, add the onion cubes and let it become translucent. Pour the sauce over the mince and onions and stir everything together. Now add the vegetables, mix everything together and fry for about 10 minutes, stirring regularly. When the vegetables are done - I like it when there is still a bit of bite - the food can be served.
To do this, choose a nice bowl and fill in the minced vegetable mixture. I like to use my slightly larger cereal bowl for it. Pour the topping over as you please. I like mung bean sprouts, sesame seeds, chopped coriander, and sweet chilli sauce. My son doesn`t like coriander so he leaves it out. But he loves rice as a topping.
I can also imagine a few squirts of lime juice on the bowl, but haven`t tried it yet.
I love this bowl because I can finally enjoy my beloved spring rolls without the gluten-containing dough around them. Because I personally prefer a tasty variation than a replica of the dough whose consistency I don`t like.

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