Vietnamese glazed pork rolls

Created by Janelle Bloom | Serves 12

Guidelines for healthy eating

Read Cancer Council's Guidelines for Healthy Eating to find out how you can reduce your cancer risk.

Read more


  • 1 daikon (white radish), peeled
  • 1 large carrot, peeled
  • 400g lean cooked barbecue pork, thinly sliced
  • 2 lebanese cucumbers
  • 2 baguettes
  • Whole egg mayonnaise
  • 6 green onions, thinly sliced
  • ⅓ cup coriander leaves
  • ½ cup Vietnamese mint leaves

Pickling liquid

  • ½ cup rice vinegar (see tip)
  • 4 limes, juiced           
  • 2 tblsp caster sugar
  • 1 small red chilli, seeds in, finely chopped


  1. Cut the daikon and carrot into long thin strips and place in separate bowls.
  2. For the pickling liquid, combine vinegar, ½ cup lime juice, sugar and chilli in a bowl and stir until sugar has dissolved. Spoon half over daikon and half over carrot. Toss so both are well coated, cover and refrigerate 1-2 hours or until softened.
  3. Use a potato peeler to peel long thin strips from cucumbers. Drain the daikon and carrot from pickling liquid.
  4. Cut the baguettes into thirds crossways then split in half, leaving attached at 1 long edge. Spread mayonnaise over both sides each baguette. Fill with pork, daikon, carrot, green onions, coriander and mint leaves. Serve.

Tip: Barbecue pork is available cooked from Asian butchers and grocery stores. Alternatively, spread hoisin over lean pork fillet and roast in 180C oven for 20-30 minutes or until cooked through.