These rice paper rolls are delicious as finger food or as part of an Asian feast. Rice paper rolls are best eaten as soon as they're made. Don't put them in the fridge: the rice paper will become hard and chewy.
Red fermented beancurd is the secret ingredient for this Cantonese barbecue pork, which should be basted while it is roasting. Long marination yields the best flavour. Recipe adapted from the kitchen of One Harbour Road, Grand Hyatt Hotel, Hong Kong.