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 steamer to the boil. Place 3-6 rolls on plate that is small enough to fit in the steamer. Place in the steamer and cook 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.