Spring rolls in a bowl
This dish reimagines traditional Indonesian spring rolls as a vibrant, no-wrap bowl version—perfect for casual gatherings or quick weeknight dinners. It features tender minced beef, crisp cabbage, and fresh vegetables tossed in a savory-sweet sauce, delivering bold umami with a refreshing crunch. The texture is layered and satisfying, without the need for frying or rolling.
Taste: Savory, slightly sweet, tangy from lime, with aromatic depth from shallots and garlic; balanced heat if chili is addedTotal Time: 20 minutesServings: 2Suitable For: Busy adults, families with kids (omit chili), meal-prep enthusiastsBudget: ¥35–¥50 per serving (based on average market prices in Yaozhou region)
Ingredients
- 500g minced beef
- 300g green cabbage (shredded)
- 1 carrot (julienned)
- 1 bell pepper (diced)
- 4 shallots (finely chopped)
- 3 garlic cloves (minced)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp brown sugar
- 1 tbsp lime juice
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 1/4 cup chopped cilantro
- 1 bird’s eye chili (optional
- sliced)
Nutrition
Calories约580 kcal per serving (serves 4)
Protein32g (from beef and minimal soy/oyster sauces)
Fat30g (mostly unsaturated from vegetable oil and sesame oil)
Carbohydrates28g (mainly from vegetables and sugar)
VitaminsRich in vitamin C (bell pepper, cabbage), vitamin A (carrot), and folate (cabbage, cilantro)
Tips
- Use lean ground beef (85% lean) to reduce greasiness while keeping moisture
- Shred cabbage just before cooking to preserve crispness and vitamin C
- Toast sesame oil lightly before adding to enhance nutty aroma
- Let the bowl rest 2 minutes after plating for flavors to meld
Steps
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