250 g packet shredded pork in barbecue sauce
2 cups thinly shredded iceberg lettuce
1 carrot, peeled, coarsely grated
1 cup chopped fresh coriander
12 x 22cm rice paper rounds
1 Lebanese cucumber, deseeded, cut into matchsticks
3 green spring onions, diagonally sliced
barbecue sauce, to serve
- Combine pork and sauce in a bowl. Toss lettuce with carrot and coriander in separate bowl.
- Working with one sheet at a time, submerge rice paper in a shallow dish of warm water for about 15 to 20 seconds, or until it begins to soften. Lift out onto a chopping board. Pat dry with absorbent kitchen paper.
- Place a tablespoon of pork mixture in the centre of the sheet. Top with some of the cucumber, onions, then 1⁄4 cup lettuce mixture. Fold in sides of rice paper and roll up firmly from the end closest to you to enclose filling. Place on a plate.
- Repeat with remaining rice paper sheets, pork mixture, cucumber, onions and lettuce mixture. 5 Serve rolls with extra sauce on the side.