PORK RICE PAPER ROLLS

Cook 350 gm of pork mince in a pan over a low heat with 1 dsp of minced garlic and 1 tsp of minced ginger , stirring until the mince changes colour and is cooked through . Add 350 gm of finely sliced Chinese cabbage ,5 spring onions finely sliced , 1 tbs of soy sauce , 1/4 cup of oyster sauce and 2 tbs of coarsley chopped mixed herbs to the pan with the mince . Cook stirring until the cabbage is wilted . Now place 1 sheet of rice paper in a bowl of warm water , place on work mat and pat with paper towel. Place 1/12 th of the mince mixture in the centre of the sheet , fold in sides , roll top to bottomto enclose filling . Repeat with 11 remaining rice paper sheets and filling . Lightly spray the rolls with cooking oil on both sides . The rolls can be steamed by placing the rolls in a single layer in a large steamer over a pot of boiling water , cover and steam for about 6 minutes until just warmed through . Alternatively you can place the pork rice paper rolls on a greased and lined baking tray and place in a preheated oven ( 160 deg C) . Bake until the rolls are heated through about 8 minutes and then turn and cook for another 8 minutes . Serve with a dipping sauce . QUICK DUMPLING DIPPING SAUCE ..... Place 1/4 cup plus 1 tbs of soy sauce in a small bowl along with 2 tbs of apple cider vinegar , 1 tsp of oil , 1 tbs of soft brown sugar and 1 finely chopped spring onion ( white and pale green part only . Stir together