I ate a version of this dish at a party in Singapore and liked it so much that I made it at home. These easy-to-make, two-bite wraps are great as an accompaniment to serve with drinks: make a platter of them and hand them around to your guests. They should be eaten within 10 minutes, or else they will fall apart once the wrapper gets soggy. Be sure to use kimchi that's not too aged, or the flavours will be too pungent.
Buy a boneless, slightly fatty piece of siu yuk (Chinese roast pork) from a siu mei (roast meat) shop - the belly meat is best, but avoid the breast because it's too dry.
The spring roll wrappers (also called egg roll wrappers and spring roll pastry) should be square and made of wheat flour, not the very thin rice paper wrappers that need to be dampened with water and which are used for Vietnamese spring rolls. They're usually sold in the frozen products section of supermarkets.
