Heat rolls wrapped in foil in a very slow oven (120C) for about 10 to 15 minutes, or until warm. Chicken meatballs are available from supermarkets, but beef or pork meatballs can also be used.
1 tblsp vegetable oil
400g packet Jamie Oliver Asian-Style Chicken Meatballs
300g bag creamy kale coleslaw kit
1∕3 cup bottled Thai-style salad dressing
4 hotdog rolls, warmed
1⁄2 cup fresh coriander sprigs
2 green spring onions, thinly sliced diagonally
1 long red chilli, thinly sliced
Heat oil in a large, non-stick frying pan over a medium to high heat. Add meatballs. Cook, stirring frequently for about 7 to 10 minutes, or until cooked through. Remove.
2 Meanwhile place coleslaw in a bowl. Reserve the dressing from kit. Add 2 tblsps of the Thai-style dressing to coleslaw. Toss to combine.
3 Cut rolls lengthways down the centre, without cutting all the way through.
4 To serve, spread reserved dressing from kit evenly over cut-side of rolls. Top with coleslaw, coriander and meatballs. Sprinkle with onions and chilli. Drizzle with remaining Thai-style dressing.