Place the pork, green and red chilli, garlic and salt on a large chopping board. With 2 sharp knives or cleavers, mince the ingredients. Transfer to a bowl and mix to combine.Place 1 young bamboo shoot on a clean work bench. Place 1 tablespoon of the pork mixture in the centre. Sprinkle with ginger leaf and close to form a parcel, securing it with bamboo or kitchen string. Repeat with remaining ingredients.
In a medium-sized wok, heat the vegetable oil. Deep-fry the pork parcels at 180°C for 3-4 minutes each side or until golden brown and crisp.
Serve as a snack with sticky rice.