Step 1

Preheat oven to 220°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.

Step 2

Spray wonton wrappers on both sides with oil and place in a single layer onto prepared baking trays. Bake for 2-3 minutes (220°C), until lightly golden. Remove trays from oven, turn over wontons and bake for a further 1-2 minutes (220°C) or until lightly golden. Remove from oven and set aside to cool.

Step 3

Place cheeses into mixing bowl and grate 10 sec/speed 7. Transfer into a bowl and set aside. Clean and dry mixing bowl.

Step 4

Place oil, garlic, ginger and chilli into mixing bowl and chop 3 sec/speed 7.

Step 5

Scrape down sides of mixing bowl with spatula and cook 2 min/120°C/speed 1.

Step 6

Add pork and cook 3 min/120°C//speed 1, without measuring cup. Scrape base and blades of mixing bowl with spatula to break up any lumps.

Step 7

Add sugar, soy sauce, hoisin sauce and oyster sauce and cook 3 min/120°C//speed 1, without measuring cup.

Step 8

Preheat oven grill. Transfer pork mixture into a baking dish and top with reserved cheeses. Place dish under preheated oven grill for 2-3 minutes or until cheese melts and is golden brown.

Step 9

Place cabbage, spring onions, coriander, avocado, lime juice, vinegar, sesame oil, salt and pepper into a bowl and toss gently to combine.

Step 10

Serve mince with Asian salad, jalapeños and baked wontons.