Spring rolls
James Martin's crisp vegetable pastry rolls are quick and easy to make and are perfectly complemented with Asian dishes and dips
Leftover roast pork belly bánh mì
- Preparation and cooking time
- Prep:
- Cook:
- plus pickling
- Easy
- Serves 1
Skip to ingredients
- 45g caster sugar
- 60ml rice wine vinegar
- 1 carrotjulienned
- 1 baby cucumberpeeled into ribbons
- 1 small baguette
- 1 spreadable cheese wedge
- 1 tbsp smooth French-style pâté
- 125g leftover roast pork bellysliced
- small handful corianderroughly chopped
For the chilli paste
- 15 Thai chillies
- 1 garlic clove
- 2 tbsp vegetable oil
- 2 tsp granulated sugar
- 1 tbsp rice wine vinegar
- 1 tbsp light soy sauce
- pinch MSG(optional)
Nutrition: per serving
- kcal993
- fat47g
- saturates17g
- carbs84g
- sugars15g
- fibre4g
- protein55g
- salt3.82g
Method
step 1
To make the chilli paste, trim the chillies and tip into a blender or mini food processor with the garlic and 1 tbsp water. Blitz until smooth. Heat the oil in a frying pan over a low heat and fry the chilli mixture for 10 mins until it has reduced and is aromatic. Stir in the sugar, then remove and add the vinegar, soy sauce and MSG, if using. Will keep for one-two weeks in a sterilised jar in the fridge.
step 2
To pickle the veg, dissolve the sugar and 1 tsp flaky sea salt in 250ml hot water. Stir in the vinegar, then pour the liquid over the carrot and cucumber – the veg should be just submerged. Leave for 2 hrs, or for up to three days.
step 3
Warm the baguette in the oven, then split it in half down one side and open it up like a book. Spread one side with the cheese and the other with the pâté. Layer the pork, pickled veg and coriander in the middle, and spoon in some chilli sauce to serve. Serve any remaining pickled veg on the side, if you like.
