These refreshing, summery rolls are perfect finger food for entertaining, and are a light and satisfying snack for any time of day.
- 3 garlic cloves, roughly chopped
- 6 spring onions, white parts only, roughly chopped
- 450 g minced pork
- 3 tsp pineapple, diced
- 1½ tbsp (30 ml) fish sauce
- 3 tsp cornflour
- ¼ tsp salt
- 2 ½ tsp white pepper
- 16 bamboo skewers, soaked in water
- 16 rice paper wrappers
- Boston lettuce leaves, torn
- cucumber slices
- pineapple, julienned
- Chinese chives
- nuoc cham dipping sauce (see note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Put garlic and white spring onion bits in a food processor and blitz. Add pork and pineapple to food processor and blitz. Add fish sauce, cornflour, salt, and white pepper, and blitz again.
- Take a skewer, and pack the paste around the skewer, leaving enough room at the bottom to hold it. Brush the skewer with vegetable oil. Repeat until all paste has been used up.
- Cook the skewer on the barbecue or in a grill pan, turning to grill on all sides.
- Soften the rice paper wrappers by soaking them one at a time in a tray of warm water.
- Take a softened rice paper wrapper. Place a piece of lettuce on the edge of the wrapper. Top it with mint and coriander. Add a slice of cucumber and pineapple. Roll it over once. Take a skewer and lay it on the rice paper. Twist the skewer to release the meat.
- Wrap the rice paper wrapper over again to cover the meat. Fold in the top and the bottom. Roll halfway, and tuck a few pieces of Chinese chives inside, making sure the tops of the chives are sticking out of the wrapper. Finish rolling wrapper.
- Serve with Nuoc Cham dipping sauce (see recipe) or hoisin sauce.
● To make the nuoc cham dipping sauce, combine 1 tablespoon sugar, 2 tablespoons of fish sauce and 2 tablespoons of rice vinegar in a small heatproof bowl. Pour ½ cup hot water over top and stir until sugar has dissolved. Let cool. Meanwhile, add g1 minced garlic clove and 1 chopped Thai chilli to a bowl or mortar. Add 2 tablespoons of lime juice and use a pestle or fork to mash together. Add garlic mixture to fish sauce mixture and stir well to combine.