Mini vietnamese-style pork rolls

Delicious, fragrant and herbaceous Vietnamese-style pork rolls from Australian Women's Weekly.

  • 25 mins cooking
  • Makes 12 Item
  • Print


Mini vietnamese-style pork rolls
  • 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


Mini vietnamese-style pork rolls
  • 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.


These rolls are best assembled close to serving.

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