Pork Rice-Paper Rolls

Cook pork, garlic, ginger and spice in large non-stick frying pan, stirring, until pork is changed in colour and cooked through.

Add cabbage, onion, soy sauce, oyster sauce and 2 tablespoons of the coriander to pan; cook, stirring, until cabbage is just wilted.

Place one sheet of rice paper in medium bowl of warm water until softened slightly; lift sheet carefully from water, place on board, pat dry with absorbent paper. Place a twelfth of the filling mixture in centre of sheet; fold in sides, roll top to bottom to enclose filling. Repeat with remaining rice paper sheets and filling.

Place rolls in single layer in large steamer set over large saucepan of simmering water; steam, covered, about 5 minutes or until just heated through. Serve rolls with dipping sauce made with combined remaining coriander, chilli sauce and juice.

Serving suggestion : These rolls could be served as a substantial starter before a main course of fried rice or a bowl of chicken broth with rice noodles.

Tip : Rolls can be prepared a day ahead; store, covered, in refrigerator.