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Method :
To make the
pork filling, combine the pork with the spring onions and coriander.
To make the
prawn filling, peel and devein the prawns. Heat a wok over high heat,
add the oil and heat until very hot. Stir fry the prawns for 1 minute,
or until they are pink and cooked through. Season with salt and white
pepper. Add the spring onions and coriander and mix well.
To make the
vegetable filling, wash the broccoli well. Discard any tough looking
stems and chop the rest of the stems. Put on a plate in the steamer,
cover and steam over simmering water in a wok for 3 minutes, or until
the stems and leaves are just tender. Combine the Chinese broccoli with
the soy sauce, sesame oil and spring onions.
Carefully
unroll the rice noodle rolls (don't worry if they crack or tear a little
at the sides). Trim each one into a rectangle about 15 x 18 cm (6 x 7
in) (you may be able to get two out of one roll if they are very large).
Divide the filling among the rolls, then re-roll the noodles. Put the
rolls on a plate in a large steamer, cover and steam over simmering
water in a wok for 5 minutes. Serve the rolls cut into pieces and
drizzled with the oyster sauce.
Makes 4
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