girl in a food frenzy

The great thing about these rolls is you can pre marinade and pickle the veg and meat ahead. To cook the pork or (your choice of protein) takes 8-10 mins and then you simply make up the rolls at the table with all the condiments! Easy!

For origins of these lovely rolls (which I pretty much ate each morning when I visited Vietnam last year,) see here

Ingredients:

Sliced Pork loin or (your protein of choice, chicken, tofu etc)
3 Carrots in Thinly sliced sticks (I did a rough julienne of mine)
1 Cucumber cut into batons,
1 Onion cut into thin slices too,
White vinegar (I also used some left over brine from a jar of pickles to boost the flavour)
Chillies to taste,
Lemongrass stalk
3 garlic cloves
Sugar & Salt to taste,
Pâté
Butter

**Fresh crusty rolls to serve are a must, as are Coriander & Fried shallots (found at Asian grocers or the Asian food aisle in the supermarket)**

Method:

Carrots go into the brining solution, I cover them up with the vinegar (liquid) and throw in a tablespoon of salt and sugar. This can be made prior to the day or at least an hour before for maximum taste,

Cucumber Batons go on a plate,

Add a good pinch of salt and sugar to the onion slices, stir well to combine

I like some fried shallots sprinkled on the roll for texture too

Wash and snip the coriander for the rolls,

Get a pan on high heat, oil it up and add some chopped garlic, lemongrass, chillies, plus salt & sugar to taste,

Add the pork and brown until caramelised,

Like so,

Condiments at the ready,

Pâté and a fresh crusty roll,

Butter and spread,

Crunchy veg go on top, followed by the Lemongrass Pork & Coriander…

Time to tuck in!!!