Pork and shiitake mushroom rice paper rolls with Holy Trinity sauce

Holy Trinity sauce

• 80 g oyster sauce
• 70 g rice wine vinegar
• 40 g Sriracha® sauce

Rice paper rolls

• 150 g fresh shiitake mushrooms
• 40 g vegetable oil plus extra for greasing and brushing
• 150 g Chinese cabbage (wombok) cut into pieces (5 cm)
• 1 garlic clove
• 10 g fresh ginger peeled
• 3 spring onions/shallots trimmed and cut into thirds
• 300 g pork mince
• 2 tsp white pepper
• 45 g light soy sauce
• 15 g Shaoxing wine
• 10 g sesame oil
• 500 g water
• 15 rice paper roll wrappers (see Tips)
• 30 g sesame seeds toasted, for garnishing
• fresh coriander leaves only, for garnishing