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.

These rolls are best assembled close to serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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