Step 1

For the dipping sauce, combine the hoisin sauce, soy sauce, cooking wine and sriracha in a small bowl. Cover. Set aside at room temperature to allow flavours to develop.

Step 2

Preheat oven to 220C/200C fan forced. Line 2 baking trays with baking paper. Place the breadcrumbs in a medium bowl. Add the char siu sauce, rice wine and soy sauce. Set aside for 5 minutes to soak. Add the mince and egg. Season with salt and white pepper. Stir until well combined.

Step 3

Divide the mince mixture into 4 portions. Shape 1 portion into a 3cm x 24cm log. Place along the edge of 1 pastry piece. Brush opposite edge with extra egg. Roll up pastry to enclose. Place on prepared tray. Repeat with remaining pork mixture, pastry and egg.

Step 4

Brush the tops of the rolls with extra egg and sprinkle with the sesame seeds. Cut each roll into 6 portions. Bake for 20 minutes or until golden. Serve with the dipping sauce