Step 1

Heat oil in a frypan or wok over high heat. Brown mince, draining off any excess liquid.

Step 2

Add vegetables, including ginger and garlic, and cook for 2-3 minutes. Add sugar and sauces and cook for a further 3-4 minutes until vegetables are tender and sauce has reduced and thickened. Set aside to cool slightly.

Step 3

Carefully unroll rice noodle sheets and cut them into pieces approximately 9cm x 14cm. Spoon on some of the pork filling and roll to enclose.

Step 4

Place a bamboo steamer over a saucepan of simmering water. Line it with baking paper. Carefully place filled rolls onto the paper. Cover with the lid and steam for 3-4 minutes until noodles are soft. To make sauce, combine all ingredients in a small bowl. Remove cooked rolls onto a plate and drizzle with the sauce.