Don’t shy away from the coriander in this recipe – it is really good at detoxifying, and children need this!
350g minced pork
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon Chinese five spice powder
350g finely shredded Chinese cabbage
4 green onions, sliced
1 tablespoon tamari (gluten free soy sauce)
¼ cup oyster sauce (gluten free)
¼ cup coarsely chopped fresh coriander leaves
12 x 22cm rice paper sheets
2 tablespoons lime juice
Cook pork, ginger, and spice in a large, non-stick frying pan, until pork is cooked through.
Add cabbage, onion, tamari, oyster sauce and 2 tablespoons of the coriander to the pan.
Cook until the cabbage has just wilted.
Place one sheet of rice paper in medium bowl of warm water until softened slightly.
Lift carefully out of the water and place on chopping board. Pat dry with kitchen paper.
Place one twelfth of the filling mixture in the centre of the sheet.
Fold in the sides, roll top to bottom to enclose filling.
Repeat with remaining rice paper sheets and filling.