- 1 T olive or peanut oil
- 500 g pork or chicken mince
- 20 – 30 g Woolworths satay marinade
- 2 T mint, chopped
- 2 T coriander, chopped
- 1 lime, zested and juiced
- 1 Woolworths Vietnamese crystal spring roll kit
- 2 T olive oil, for frying
- To make the cucumber pickle:
- 6 small cucumber, sliced
- 1⁄4 cup rice wine vinegar
- 1 t caster sugar
- 1 green chilli, chopped
- Sweet chilli sauce, for serving
Heat olive or peanut oil in a large pan. Add pork or chicken mince and fry until golden, about 10 minutes. Add 20–30 g Woolworths satay marinade and fry for a further 5 minutes. Remove from the heat and set aside to cool completely. Add 2 T chopped mint and 2 T chopped coriander, the zest and juice of the lime to the mince mixture and combine.
Cook the noodles from the Woolworths spring roll kit and soften the rice paper sheets in a bowl of cold water for 2 minutes. Drain the excess water from the rice paper sheets, working with one at a time. Place 1 sprig fresh coriander in the middle of a rice paper sheet and top with 1– 2 T pork or chicken mixture and some noodles. Fold in the edges to make a roll, then sprinkle with sesame seeds. Repeat with the remaining rice paper and filling.
Heat the olive oil in a pan and fry the rolls in batches for a few minutes a side, handling with care as they tear very easily. Do not drain on kitchen paper as they will stick. Serve hot with a squeeze of fresh lime, cucumber pickle, lots of fresh mint and Woolworths sweet chilli sauce for dipping.
To make the pickle, slice the small cucumbers and place in the rice wine vinegar, caster sugar and green chilli.
Cook’s note: Make extra satay filling and freeze it for next time.