- 3 garlic cloves, roughly chopped
- 6 scallions, white parts only, roughly chopped
- 1 lb (454 g) ground pork
- 1 tbsp (15 ml) diced pineapple
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) cornstarch
- ¼ tsp (1 ml) salt
- 2 ½ tsp (12.5 ml) white pepper
- 16 bamboo skewers, soaked in water
- 16 rice paper wrappers
- Boston lettuce leaves, torn
- cucumber slices
- pineapple, julienned
- Chinese chives
- nuoc cham dipping sauce (see recipe)
- Put garlic and white scallion bits in a food processor and blitz. Add ground pork and pineapple to food processor and blitz. Add fish sauce, cornstarch, salt and white pepper and blitz again.
- Take a skewer, and pack the paste around the skewer, leaving enough room at the bottom to hold it.
- Brush the skewer with vegetable oil. Repeat until all paste has been used up.
- Cook the skewer on the barbeque or in a grill pan, turning to grill on all sides.
- Soften the rice paper wrappers by soaking them one at a time in a tray of warm water.
- Take a softened rice paper wrapper. Place a piece of lettuce on the edge of the wrapper. Top it with mint and cilantro. Add a slice of cucumber and pineapple. Roll it over once.
- Take a skewer and lay it on the rice paper. Twist the skewer to release the meat.
- Wrap the rice paper wrapper over again to cover the meat. Fold in the top and the bottom.
- Roll halfway, and tuck a few pieces of Chinese chives inside, making sure the tops of the chives are sticking out of the wrapper.
- Finish rolling wrapper.
- Serve with Nuoc Cham dipping sauce (see recipe) or hoisin sauce.