Cheung Fun-Inspired Pork & Mushroom Rolls

Serves: 4

Ingredients

3 tbsp olive oil

1 pack (30g) dried shiitake mushrooms

500g pork mince

3 garlic cloves, finely chopped

6 spring onions, sliced (greens reserved for garnish)

1 ½ tbsp soy sauce

⅓ cup oyster sauce

¼ tsp white pepper

1 tsp toasted sesame seeds

12 rice paper sheets

To Serve:

Chilli oil

Reserved spring onion greens

Toasted sesame seeds

Pan-fried Asian greens

Steamed rice (optional)

Method

1. Place the dried shiitake mushrooms in a heatproof bowl and cover with boiling water. Leave to soak for 5 minutes. Drain, reserving 4 tbsp of the soaking liquid, then roughly chop the mushrooms.

2. Heat the olive oil in a large frying pan over high heat. Add the pork mince and cook for 2–3 minutes, allowing it to caramelise before breaking it up with a spoon.

3. Reduce the heat to medium and add the mushrooms, garlic, spring onions (reserving the greens), soy sauce, oyster sauce, white pepper and reserved mushroom stock. Cook for 3–4 minutes, stirring occasionally, until the sauce thickens slightly and coats the pork. Set aside to cool slightly.

4. Fill a large shallow bowl with water. Dip one rice paper sheet into the water for a few seconds, then place on a clean work surface.

5. Spoon approximately 3 tbsp of the pork mixture onto the bottom third of the rice paper. Fold the bottom edge over the filling, fold in the sides, then roll tightly to seal. Repeat with the remaining rice paper sheets and filling.

6. Line a steamer basket with baking paper. Arrange the rolls in a single layer and steam over boiling water for 3–4 minutes, or until soft and translucent.

7. Allow the rolls to sit for 1–2 minutes before carefully transferring to a serving plate. Drizzle generously with chilli oil and scatter with the reserved spring onion greens and toasted sesame seeds. Serve immediately.

Tip: To make this a complete meal, stir-fry Asian greens until tender and finish with 2 tbsp oyster sauce for a simple and delicious side, along with some steamed rice.