300g pork mince
2x tbsp. sunflower oil
1x large white onion, diced
2x large baby marrows, grated (approximately 2 cups)
1x mini green cabbage, shredded (approximately 4 cups)
2x tsp. ginger powder
1x large garlic clove, minced
12x rice paper wraps
1x tbsp. sugar and salt free peanut butter
1x tbsp. honey
2x tbsp. soya sauce
Optional extra, dried chili flakes
Calories: 335 (includes dipping sauce) per portion
Heat your oil in a pot, then toss in your diced onion, ginger powder and garlic. Once the onions have softened (approximately 5mins) add your pork mince and brown for another 5-8mins. Stir in your grated baby marrow and shredded green cabbage, then place a lid on your pot and reduce heat.
For your dipping sauce, heat your peanut butter and honey in a suitable microwave bowl on a low temperature for 30 seconds (you might need to repeat this depending on your devices power watt). Remove, then whisk in your soya sauce until your sauce is smooth.
Soften your rice paper wraps by dipping them into warm water, then move them across to their plate, spoon in your pork mixture and fold the ends like you would a present. Flip over, and coat with dipping sauce.