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1
Blanch the filling ingredients in hot oil in the following way: Heat wok over high heat, add oil and heat to 300 to 325 degrees.
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2
Add pork, loosening the meat with a spatula.
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3
Add chicken in the same manner.
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4
Add vegetables.
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5
Cook for 1 to 2 minutes, turn off heat, and remove with a large strainer.
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6
Drain over a large bowl.
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7
Reserve the oil left in the wok for another use.
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8
Wash the wok, place back on stove, heat and dry with a paper towel.
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9
Reheat the wok and stir-fry the meat and vegetables for 1 to 2 minutes.
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10
Add white wine and mix well.
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11
Make a well in the center of the ingredients, pour in the sauce mixture, and mix thoroughly.
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12
When the mixture thickens, add sesame oil and mix well.
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13
Remove the filling to a shallow dish and allow to cool to room temperature.
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14
Refrigerate for at least 4 hours, or overnight.
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15
Unwrap the rice noodle, roll it out with its sticky side up and flatten it with the fingers.
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16
With a scraper cut out skins, 6 inches by 6 inches.
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17
Along one edge, line filling, about 4 inches long and 1 inch thick.
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18
Roll the skin tightly, trim the ends and place on a heatproof dish or plate.
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19
Repeat until all of the filling is used.
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20
Place the dish in a steamer and steam for 10 to 15 minutes, or until hot.
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21
Serve immediately.
