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17 December 2012,22:47 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Combine chicken and pork and marinate with combined ginger, wine, corn flour, soy sauce, sugar and oil 15 minutes. Sauté in oil until cooked and set aside.
  • Dice Chinese barbecued pork. Wash and steam mushrooms, remove stalks and slice. Boil carrot.
  • Heat oil in a wok or pan and sauté shallots and bean sprouts. Add carrot, mushrooms, chicken, pork and seasonings.
  • Combine stock and corn flour to thicken gravy and allow to cool. Lay rice flour sheets flat on a table.
  • Place filling along one edge and roll sheet towards the center. Arrange on a plate with sealed edge outwards.
  • Put plate over boiling water and steam 3 - 5 minutes or until rice sheets begin to soften.
  • Remove, sprinkle with soy sauce, oil and sesame seeds.
  • Serve hot.


  • 15 rice flour sheets, cut in half if large
  • 300 grams chicken fillet, sliced
  • 100 grams pork, sliced
  • Piece fresh ginger root, cut into strips
  • 6 teaspoons wine
  • 4 teaspoons corn flour
  • 2 teaspoons light soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons Cooking Oil
  • 200 grams Chinese barbecued pork
  • 6 Chinese mushrooms, soaked in water 20 minutes
  • 2 small carrot, thinly sliced
  • Cooking Oil, for frying
  • 4 shallots, chopped
  • 250 grams bean sprouts


  • 4 teaspoons sugar
  • 2 teaspoons light soy sauce
  • 4 teaspoons oyster sauce pepper
  • 200 ml chicken stock 
  • 6 teaspoons corn flour

To serve

  • 6 tablespoons Cooking Oil
  • 3 tablespoons light soy sauce
  • 4 tablespoons toasted sesame seeds

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