1. Soak the glass noodle and shitake mushrooms for 10-15 minutes.
2. Take shitake mushrooms and chop finely, mix with pork mince, garlic, carrot, and blend. A food processor is ideal for making this filling.
3. Chop the glass noodle, cabbage, and bamboo into small pieces and add to the mix.
4. Crush or chop the peanuts and add to the mix.
5. Add pepper, salt, soy sauce, oyster sauce and eggs.
6. Soak the rice paper in water for 3 minutes to soften it. Do not soak it for too long or it will disintegrate.
7. Prepare your steamer by covering the bottom with grease-proof paper. Take knife and cut through the slots so that the steam can go through the paper to reach the food.
8. Take a large flat plate and smear some oil on it. Drop a lump of the filling into the centre of a sheet of rice paper and fold over the edges into a neat parcel.
9. Put the parcels in a Chinese steamer, steam for 8-10 minutes. Do not over steam the parcel, the rice paper will become too wet.
200g pork mince
