Easy Deconstructed Spring Roll in a Jar (Meal Prep)

This deconstructed spring roll in a jar is an easy meal prep lunch made with pork, shrimp, rice vermicelli noodles, cabbage, carrots, and sweet Thai chili sauce. Enjoy all the flavours of spring rolls without the work of wrapping them individually!

Course Main Course

Cuisine Vietnamese

Prep Time 10

Cook Time 30

Total Time 40

Servings jars

Calories 609kcal

Author Carmy

Ingredients

For the Pork

500 grams ground pork
2 tablespoons oyster sauce
2 tablespoons soy sauce low sodium
2 teaspoons garlic powder

For the Carrots and Cabbage

4 carrots sliced thinly
¼ head cabbage julienned
1 tablespoon soy sauce low sodium

For the Everything Else

350 grams shrimp deveined, peeled, cooked, chopped
250 grams rice vermicelli more or less
10 tablespoons sweet thai chili sauce or more or less

Instructions

In a large non-stick pan, cook the pork for 3 to 4 minutes browned, then add the oyster sauce, soy sauce, and garlic powder and cook through. Once the pork is cooked through, move it to the side on paper towels to drain any excess fat.
Optional: quickly toss your shrimp in the skillet to get some of the pork flavor into the shrimp.
In the same skillet, sauté the carrots and cabbage with tamari sauce until they’re softened to your liking.
At the same time, bring a small pot of water to a boil. Add your vermicelli and cook it as directed on the bag (it should take less than 5 minutes).
Start with the sweet thai chili sauce (as much or little as you prefer), then add your pork, shrimp, carrots, cabbage, and vermicelli. Garnish with peanuts and basil, if desired.

Nutrition