These refreshing, summery rolls are perfect finger food for entertaining, and are a light and satisfying snack for any time of day. 






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  • 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


To serve

  • 16 rice paper wrappers
  • Boston lettuce leaves, torn
  • mint
  • coriander
  • cucumber slices
  • pineapple, julienned
  • Chinese chives
  • nuoc cham dipping sauce (see note)

Cook's notes

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.


  1. 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.

  3. 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.

  5. Cook the skewer on the barbecue or in a grill pan, turning to grill on all sides.

  7. Soften the rice paper wrappers by soaking them one at a time in a tray of warm water.

  9. 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.

  11. 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.

  13. 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.