300g thinly sliced Chinese barbecue pork
½ x 300g packet shredded carrot (1 ½ cups)
1 Lebanese cucumber, thinly sliced
2 tablespoons lime juice
1 cup fresh coriander leaves
4 white soft bread rolls, split
¼ cup hoisin sauce
1 tablespoon sriracha hot chilli sauce
Lime wedges, to serve
Heat an oiled, large non-stick frying pan over a medium high heat. Add pork in two batches. Cook, turning occasionally, for about 3 minutes, or until crisp. Drain on absorbent kitchen paper.
Meanwhile, heat same oiled pan over a medium heat. Crack eggs, one at a time, into a small bowl. Carefully pour each egg into pan. Cook for about 2 to 3 minutes, or until whites are set and yolks are still soft. Remove pan from heat.
Toss carrot in a large bowl with cucumber, juice and coriander.
To assemble, divide pork over the base of rolls. Spoon over combined sauces. Top with eggs and salad. Replace roll tops. Serve with lime wedges.