Ingredients

• 36 raw tiger prawns, peeled or 36 slices of BBQ pork (around 250-300g)
• 12 prerolled Chinese Cannelloni rolls or sha hofen

• 100ml peanut oil or corn oil
• 5 tbsp coriander leaves
• 1 tbsp spring onion, thinly sliced
• 200ml light soy sauce

Method

1. Rice Rolls: Place 500ml water at the base of a steamer or wok and bring it to the boil (if using a wok place a large bamboo steaming basket over it). Place the unfilled rice rolls on a plate that will fit in the steamer or basket and place it in the steamer and steam them for 3-4 minutes so that they are tender. Carefully remove them from the steamer and place them on a work surface. One at a time unroll the rice rolls and place 3 prawns or 3 slices of BBQ pork 3-4cm along the length of the rolls, reroll the noodle 2-3 times to seal in the filling.
2. Bring the water in the wok or steamerto the boil. Place 3-6 rolls on plates small enough to fit in the steamer. Place one or two plates (if the steamer is large enough or you have more than on container) in the steamer and cook them for around 5 minutes, if using prawns they should turn opaque.
3. Remove the plate from the steamer and spoon over the sauce. Serve at once. Repeat this process with any remaining rolls. *If you need to keep them warm cover them with foil in a warm space without the sauce.
4. Sauce: Heat the oil in a small saucepan over a medium high heat then add the coriander an spring onion. Fry for 2-3 minutes. Transfer the sauce to a boil and stir in the soy sauce. Set aside until ready to serve.