Cooked barbecue pork is available from major supermarkets. Replace it with shredded roast chicken meat for a change. For a vegetarian roll, omit the pork and replace with a large red capsicum, cut into thin strips.
250g packet slow cooked and shredded barbecue pork
1⁄4 cup smoky barbecue sauce
2 cups thinly shredded iceberg lettuce
1 carrot, peeled, coarsely grated
1 cup chopped fresh coriander leaves and stems
12 x 22cm round rice paper sheets
1 Lebanese cucumber, deseeded, cut into long matchsticks
3 green spring onions,d iagonally sliced
Extra smoky barbecue sauce, to serve
Combine pork and sauce in a bowl. Toss lettuce with carrot and coriander in separate bowl.
2 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.
3 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.
4 Repeat with remaining rice paper sheets, pork mixture, cucumber, onions and lettuce mixture.
5 Serve rolls with extra sauce on the side.