Easy Deconstructed Spring Roll in a Jar
This easy deconstructed egg roll in a jar is a fun and delicious way to get your spring roll fix without having to fry or wrap an spring roll!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 jars
- 500 grams pork
- 2 tbsp oyster sauce
- 2 tbsp tamari
- 3 tbsp garlic powder
Carrots and Cabbage
- 4 carrots, sliced thinly
- 1/4 head cabbage, julienne
- 1 tbsp tamari
- 350 grams shrimp, deveined, peeled, cooked, cut into 3
On a hot wok or pan, cook through your pork with the oyster sauce, tamari, and garlic powder mixed in.
Once the pork is cooked through, place your pork to the side on top of some paper towels to absorb the liquid.
Optional: quickly toss your shrimp in the wok the get some of the flavouring from the pork into the shrimp.
In the same wok, quickly cook the carrot and cabbage with tamari sauce until it's soften.
At the same time, bring a small pot of water to boil. Drop your vermicelli and cook it as directed on the bag (should be less than 6 minutes).
Once everything is done, layer each ingredient into a mason jar, starting with the sweet thai chili sauce at the bottom. Top of some basil and/or crushed peanuts.