Name: Mini vietnamese-style pork rolls
Cook time: 25 min
Total time: 25 min
Ingredients: 12 mini panini rolls (300g); 1 lebanese cucumber (130g); 1/4 cup (75g) whole-egg mayonnaise; 3/4 cup (45g) shredded iceberg lettuce; 125 gram shaved seasoned roast pork; 1/2 carrot (60g), cut into matchsticks; 1/4 cup (60ml) sweet chilli sauce; 1/3 cup loosely packed fresh coriander leaves

Ingredients

12 mini panini rolls (300g)

1 lebanese cucumber (130g)

1/4 cup (75g) whole-egg mayonnaise

3/4 cup (45g) shredded iceberg lettuce

125 gram shaved seasoned roast pork

1/2 carrot (60g), cut into matchsticks

1/4 cup (60ml) sweet chilli sauce

1/3 cup loosely packed fresh coriander leaves

Method

1.Preheat oven to 220°C/425°F.

2.Place rolls on oven tray. Bake 5 minutes or until golden and heated through. Cool.

3.Halve cucumber lengthways, remove seeds. Cut cucumber into matchsticks.

4.Split bread rolls in half; spread bases with mayonnaise. Top with lettuce, pork, cucumber and carrot. Drizzle with sauce; top with coriander and tops of rolls. Secure rolls with decorative toothpicks or skewers.