San Choy Bao

Spring has arrived and with it comes a refreshing new wave of salad inspired meals. 

This week, lettuce is making a comeback in the box as a choice and I have a craving for San Choy Bao! It's our favourite way to smash through a whole lettuce for dinner. 

Add in some spring rolls and it always gets a thumbs up from the kids, who also think that spring rolls taste better wrapped up in a lettuce leaf that on their own. Yep, yep, we think so too. 

Grab a veggie box (it has all the veggies you need for this one), don't forget your pork mince, seasonings and coriander. 

Ingredients
500g pork mince or tofu
1 finely diced onion
2 garlic cloves, finely diced
1cm ginger, grated (optional)
1 carrot, grated
1 capsicum, diced
1 bunch coriander
rice noodles, cooked
peanuts
1 lettuce (iceberg or cos)

Any combination of Asian seasonings will make this pop - use what you have in the pantry:
Fish sauce
Tamari sauce
Sesame oil
Oyster sauce
Szechuan Pepper Seasoning
Caramelised Tamarind Dressing
Soy Mirin Dressing

Method

Heat a fry pan and add some sesame, olive or coconut oil. Pan fry the onion, garlic, ginger and mince or tofu for 5-8 minutes, or until mince is cooked. Add the carrot and capsicum and cook a further 2 minutes.

Meanwhile, grab your iceberg lettuce, cut out the core and gently prise the leaves apart. If you like, cook up some spring rolls to serve alongside.

Spring rolls are astonishingly good wrapped up in lettuce leaves.

It’s ready to eat! Fill a lettuce leaf with the pork mix, rice noodles, top with some fresh, diced cucumber, peanuts and coriander (optional), pop a spring roll on for good measure and get munching🥬💚