San choy bau rice paper rolls

Method

• 1
  Heat wok over high heat. Add rice bran oil. Swirl to coat. Add garlic, ginger and pork. Stir-fry for 2 to 3 minutes or until pork just changes colour.
• 2
  Combine oyster sauce and soy sauce in a jug. Add onion, vegetable mix, sauce mixture, lime juice and sesame oil to wok. Stir-fry for 3 minutes or until heated through. Remove from heat.
• 3
  Half-fill a shallow dish with warm water. Dip 1 rice paper round in water. Place on work surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting.
• 4
  Place a small amount of lettuce along edge of round. Top with 1/3 cup mince mixture. Roll up, folding up edges, to enclose filling. Cover with a damp tea towel to prevent it drying out. Repeat with remaining rounds, lettuce and mince mixture to make 12 rolls. Serve with sauce.