VIET­NAMESE-STYLE MINI PORK ROLLS

The Australian Women’s Weekly Food Magazine - - Entertaining Menu -

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.

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