4 tbsp cooking oil
3 tbsp light soya sauce
1/2 tsp sugar
1/4 tsp freshly ground black pepper
1 tsp cornstarch mix with 1 tbsp water
Sauce for smearing:
1/2 cup hoisin sauce
1/2 cup chilli sauce
16 Popiah Skins
Marinate for the pork:
2 tbsp light soya sauce
2 tbsp shaoxing rice wine
1 tsp sesame oil
2 tsp cornstarch
Mix the marinate and add to pork and leave in refrigerator for 1 hour, turning occasionally.
Heat 2 tbsp oil in a wok or large nonstick skillet over medium-high heat. Add pork, and stir-fry until pork is cooked and no more pinkish. Add in 1 tbsp minced garlic and 1 tbsp minced ginger. Stir-fry until fragrant and remove pork from wok.
Add 2 tbsp oil to wok, add in the rest of the garlic and ginger, then shiitake mushroom; stir-fry , then add in carrots, snow peas, cabbage, wood ear mushrooms. Cook until vegetables are well combined. . Add pork and thicken with cornstarch mixture. Cook until sauce is thickened. Add in green onions.
Smear a little hoisin sauce and chilli sauce onto a popiah skin. Put in 2 - 3 tbsp of cooked pork filling and roll it up. Roll can be served whole or cut into 2 or 3 pieces.