Ginger pork filling
one onion, finely chopped,
two spring onions, finely chopped
handful of spinach, shredded
small chunk of ginger, grated
2 tbsps mirin
1 tsp sesame oil
1 tsp GF soy sauce
- Soften the noodles and one rice paper at a time in a bowl of hot water. It's easier if you roll the parcels on a damp tea towel rather than on a chopping board.
- Lay out the soft rice paper and put a small pile of noodles in the centre and a sausage shape of the pork filling on top.
- Fold the paper from the bottom, then the two sides, then roll to close.
Now splash in some sake or water (about a tbsp), put on a well-fitting lid and turn the heat right down. This should steam the pork nicely. Leave for a few mins. Now check one of them is cooked right through and then they're ready to serve.
Cut a circle of baking parchment slightly smaller than the base of your steamer and place inside. Place your rolls on the parchment. place another circle of parchment on top and layer another set of rolls on top. Steam for ten mins or until cooked right through.
Serve with soy sauce or sweet chilli dip.