Good Food
Ingredients
Dressing
Method
1.To make pickled vegetables, heat vinegar and sugar in a small saucepan on medium-low. Stir for 2-3 mart, until sugar has dissolved. Remove from heat and stir in salt. Place daikon radish and carrot in a small bowl. Pour over vinegar mixture and chill until required.
2.To make dressing, combine all ingredients in a small bowl. Chill until required.
3.Bake rolls according to packet directions. Cool.
4.Spread pate over half of each roll. Divide pork and cucumber between rolls. Drain pickled vegetables and pat dry with paper towel. Divide between rolls. Place onion and coriander in a small bowl. Pour over half of dressing and toss to combine. Divide between rolls.
5.Drizzle remaining dressing over rolls and serve.
The pickled vegetables can be made up to 5 days ahead and refrigerated. The dressing can be made up to 1 day ahead and refrigerated. Fare less intense heat, use Hong red chilli in the dressing instead of a small one.
Note
