These are deliciously light and healthy. You can use left-over roast pork if you like. Although when I made this I left out the pork and added 2 extra prawns to each roll instead. Also I bought the prawns already pre-cooked and peeled. Makes a wonderful appertizer or entree dish.
So here's the deal. While on my lunch hour today strolling through one of the shopping arcades I saw Beverley Sutherland Smith (a well known Australian chef) doing a cooking demonstration and this the recipe. Apparently it is a famous dish from the Ritz Hotel in Paris. I haven't tried it yet, but it looked really fantastic.
I really love this soup. I got the recipe from an old Vogue magazine and I've been making it for nearly 10 years. It's great in winter served with crusty bread. You can make it more heartier by adding an extra onion together with more lentils and stock.