In a bowl combine pork mince, tofu, garlic, carrot, onion, mushrooms, rice, oyster sauce and soy sauce. Stir well to combine.

Bring a pot of water to the boil. Add cabbage leaves, and simmer for two minutes, or until soft and pliable. You may need to do a few leaves at a time.

Lay two leaves on a board, overlapping. Add about one third of a cup of pork and tofu filling to the bottom of the roll, shaping it into a rough log. Roll upwards, tucking in the side of the cabbage leaves to create a little parcel. Repeat with remaining cabbage leaves and filling.

Prepare a bamboo steaming basket over a pan of simmering water. Arrange 2-4 cabbage rolls in a shallow dish (one that will fit into your steamer basket). Steam for 12 minutes, or until cooked through.

Serve your cabbage rolls with a dollop of sambal or chilli garlic sauce on top.