BBQ pork & avocado rolls

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10 min


8 rolls or 16 appetizers

* PLUS Roasting Time: 7 minutes
BBQ pork & avocado rolls


  • 2 tbsp barbecue sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp hot chili-garlic sauce
  • 1 tsp soy sauce
  • 1/4 tsp dark sesame oil
  • 1 pork tenderloin
  • 2 green onions
  • 1 avocado or 1/4 cucumber
  • 8 to 10 small flour tortillas , or small pitas
  • handful of fresh parsley


  • Position one oven rack on bottom shelf of oven. Preheat oven to 500F (260C). Line a baking sheet with foil. Spray with oil. In a bowl, stir barbecue sauce with hoisin, chili-garlic and soy sauces and sesame oil. Slice pork in half lengthwise. Thinly slice halves. Add to sauce. Stir to coat.
  • Spread pork out in a single layer on baking sheet. Roast on bottom shelf of preheated oven until lightly glazed, 7 to 8 minutes. You don’t have to turn. Excellent warm, at room temperature or chilled. Pork will keep well, covered and refrigerated, up to 2 days.
  • Just before serving, thickly slice green onions. Slice avocado in half. Discard pit, then peel. Slice avocado into thin wedges. Place a few strips of pork in centre of each tortilla and top with slices of onion and avocado. Roll tortilla around filling. Slice in half for appetizers. Good with our Fragrant Asian Rice Salad.

Nutrition (per serving)

  • Calories
  • 338,
  • Protein
  • 22 g,
  • Carbohydrates
  • 35.4 g,
  • Fat
  • 12 g,
  • Fibre
  • 4.1 g,
  • Sodium
  • 517 mg.

This is our shortcut version of the barbecue pork you’ll find in Chinatown. It makes an excellent sandwich filling – just roll in tortillas with green onions and avocado for an on-the-go lunch or picnic sandwich.

Packed To Go

Store pork in a covered container. Wrap green onions in a damp paper towel, then plastic. Refrigerate at least until cold or overnight. Just before packing, slice avocado and place in a plastic container. Squeeze a little lemon juice overtop and turn slices to coat, then cover.