Solo: Vietnamese Pork Sausage & Salad Rolls

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Solo: Vietnamese Pork Sausage & Salad Rolls

Pork sausages in a sweet and spicy sauce, topped with cucumber, carrot and coriander.

Ingredients to serve 1

  • 1 x par-baked sub roll
  • 2 x pork sausages
  • 2 tbsp x sweet chilli sauce
  • ½ tsp x fish sauce
  • 1 tbsp x lime juice
  • 20g x salad leaves
  • ¼ x carrot – grate coarsely
  • ¼ x cucumber – cut off ends & dice (5mm)
  • 3g x fresh coriander – chop coarsely
  • butter (from your pantry)


Step 1

Preheat the oven to 180°C. Prepare the ingredients as indicated above. Cut the limes in half and juice.

Step 2

Place the rolls on the middle rack in the oven to bake for 6 to 8 minutes.

Step 3

Melt a little butter in a large frying pan over medium heat. Add sausages and cook, turning often for 15 minutes, until nicely browned. Transfer to a board and leave to cool for a few minutes.

Step 4

Combine sweet chilli sauce, fish sauce and lime juice in a bowl.

Step 5

When the sausages are cooled, slice and immerse in the sauce mixture, making sure they are well coated.

Step 6

To serve, cut a slit in each roll, being careful not to cut the whole way through. Divide the salad leaves between the rolls. Top with the sausage mixture, carrot and cucumber. Scatter with coriander.