Ingredients:
I just tossed ingredients together, not measuring anything.
 

Wonton Wrappers
Spring Roll Wrappers
Oil for frying

Preparation time:
It took me AGES!!!!!!!  (about 3 hours) but I made enough to feed a small army (I kept some in the fridge for the following night and froze some for a later day).

Method:

Dim Sims
1). Very finely chop the cabbage, ginger, onion and garlic.  Add some pork mince and a splash of soy sauce and mix well.
2). Now I don't know how to wrap one of these properly.  I took a spring roll wrapper and cut it into 4.  I put a spoonful of mixture in the centre, folded the bottom corner up, then both sides in then the top corner over.  Securing the end with water.  It didn't work so well.  Perhaps it needed a larger piece of wrapper (wrapped differently) or 2 sheets of wrapper.  You might have to experiment.
3). I was worried they wouldn't cook properly, so I tried steaming them first, then let them dry then I shallow fried them.  I don't think my oil was hot enough because they ended up going soggy.  I also didn't have enough oil so I fried everything in batches then put them in the oven.. which might also have made it soggy.

Spring Rolls
1). Place the rice noodles into a bowl and pour boiling water over them to cover.  Leave for 5 mins then drain.
2). Very finely chop the first 8 ingredients.  Add some pork mince and a splash of soy sauce and mix well.  Mix a tablespoon of cornflour with about 1/4 cup of water and mix well.  Add this to the mix and mix.
3). I took a spring roll wrapper and cut it in half diagonally (making 2 triangles).  I put a line of mixture in the centre of the wide end (about 3 inches long).  Fold the 2 ends of the wrapper over so you have a long thin triangle shape with an opening at the bottom.  Roll the roll up towards the point of the triangle and stick that down with a touch of water.
4). I was worried they wouldn't cook properly, so I tried steaming them first, then let them dry then I shallow fried them.  I don't think my oil was hot enough because they ended up going soggy.  I also didn't have enough oil so I fried everything in batches then put them in the oven.. which might also have made it soggy.

Wontons #1
1). Very finely chop the  ginger, onion and garlic.  Add some pork mince and a splash of the sauces and mix well.
2). I took a round (white) wonton wrapper (I guess you could use something else) and put a spoonful of mixture in the centre.  dip your finger into some water and run it around the edge of the wrapper.  Fold the edges over to make a semi circle pillow.  Press the edges down firmly.  You can stand them up so the seam is on the top or let them lie sideways like a pillow.  I made mine upwards ones.  Place them on a very lightly floured plate to stop them sticking.
3). I steamed these for about 5-10 mins, then allowed them to cool (and dry) and then shallow fried them (ccoking one side then the other).  Then I placed them in the oven to keep warm while cooking the rest.  These actually turned out really well.

Wontons #2
1). Very finely chop the  ginger, celery,  onion and garlic.  Add some chicken mince, some of the rice noodles you softened when making the spring rolls and a splash of soy and mix well.
2). I took a round (white) wonton wrapper (I guess you could use something else) and put a spoonful of mixture in the centre.  dip your finger into some water and run it around the edge of the wrapper.  Fold the edges over to make a semi circle pillow.  Press the edges down firmly.  You can stand them up so the seam is on the top or let them lie sideways like a pillow.  I made these sideways.  Place them on a very lightly floured plate to stop them sticking.
3). I steamed these for about 10-15 mins, then I placed them in boiling water for about 5 mins just to see how that effected them :)  They look pretty weird but were nice.

Wontons #3
These were roughly based on a recipe for "chicken moneybags", where they made a pouch like thing and tied the top with a piece of chive.
1). Very finely chop the  ingredients.  Add some chicken mince and a splash of the soy and mix well.
2). I took a round (white) wonton wrapper (I guess you could use something else) and put a spoonful of mixture in the centre.  dip your finger into some water and run it around the edge of the wrapper.  Then I squished the wrapper up together to make a little pouch.  You'll need to experiment with the amount of mixture you can add (its not much).  They might open at the top slightly but thats ok.  Place them on a very lightly floured plate to stop them sticking.
3). I steamed these for about 5-10 mins, then allowed them to cool (and dry) and then shallow fried them .  I tried cooking the top and bottom, but it didn't really work, so in future I'll cook the bottom only.  I also overcooked them slightly so they went a bit too brown.  Then I placed them in the oven to keep warm while cooking the rest.  They worked well.

Rice paper Rolls
1). Dip the rice paper sheet in a bowl of water until wet.  Lay on a clean tea towel.
2). Lay some noodles, carrot, cucumber, avocado, tuna/prawn and a sprinkling of soy sauce, chives and chopped mint leaf in a 2 inch strip on the bottom of the circle of rice paper.  Fold the bottom edge up over the mix, then the sides over and roll the paper up into a roll.
You could use just about anything in these.  The mint gives such a refreshing clean taste.  I like mine to be really light so I prefer to have them quite plain.
 

I served these on chinese square plates with dishes of dipping sauce (Sweet chili, soy and a blend of soy, oyster & teriaki)

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