Vietnamese Pork Rolls

Vietnamese Pork Rolls

Vietnamese Pork rolls can be found in many bakeries across Australia, and they are one of my all time favourites. Every bakery you visit will make them differently and have a variety of different filling options, but one thing I’ve learnt over the years is how easy they are to replicate at home for a fraction of the cost.

Vietnamese pork rolls are my go to for picnics as I can chop the salad and store in containers, pack sliced pork and a bottle of soy and grab the rolls from the bakery on the way to the park, and have a lovely lunch option to enjoy in the sunshine. They are also popular at our house for weekend lunches at home, and also a quick and easy dinner in the summertime when it’s far too hot to turn the oven on. If you cook a roast pork they are a great way to use up the leftovers too, we always enjoy these after Christmas when there’s an abundance of roast meat. If you don’t eat pork, you can always substitute for roast or BBQ chicken).

A few years ago we served these as a ‘DIY build your own’ for a birthday party lunch option and they were a huge hit. Great for summer and park parties, and very convenient as you can chop everything prior to the party starting so you aren’t tied to the kitchen for the duration of the celebrations.


This is my version of them, and whilst not authentic, they are equally delicious. You can add or omit anything you please to suit you and your family.



Vietnamese Pork Rolls
Vietnamese Pork Rolls


What you’ll need –

Fresh crusty long rolls from your local bakery

Sliced Roast pork (I have purchased mine from the supermarket deli)


Grated carrot

Iceberg lettuce

Sliced tomato

Sliced cucumber

Fresh coriander

Sliced Shallots (Spring onions)

Soy Sauce (I use Lee Kum Kee brand)

Optional – Traditionally they are served with Liver pate, sliced onions and fresh chilli etc, so you can certainly add these if you like, mine are just a little more kid/family friendly for our tastebuds.




How to prepare –

There is no right or wrong way to assemble these, I just slice through the roll, add mayo then lettuce, carrot, cucumber and tomato and a drizzle of soy. I then add the pork, spring onions and coriander and add another drizzle of soy sauce.












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