VIETNAMESE-STYLE MINI PORK ROLLS
PREP + COOK TIME 25 MINUTES MAKES 12
12 mini panini rolls
1 lebanese cucumber (130g)
¼ cup (75g) whole−egg mayonnaise
¾ cup (45g) shredded iceberg lettuce
125g shaved seasoned roast pork
½ medium carrot (60g), cut into matchsticks
¼ cup (60ml) sweet chilli sauce
⅓ cup loosely packed fresh coriander leaves
1 Preheat oven to 220°C/200C°fan.
2 Place rolls on an oven tray. Bake for 5 minutes or until golden and heated through. Cool.
3 Meanwhile, 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.