Vietnamese Rice Paper Rolls

1. 1

   For the pork, combine pork and sauce in a shallow dish; turn to coat. Heat oil in a large skillet on medium heat. Cook pork 2-3 mins on all sides, until cooked through and golden brown. Set aside to rest until ready to serve.

2. 2

   For the omelet, whisk eggs and green onion in a medium bowl. Heat oil in same cleaned skillet on medium-high heat. Pour in egg, swirling to coat. Cook 1-2 mins, until just set and golden underneath. Slide out onto a cutting board. Roll up and cut into strips.

3. 3

   For the dipping sauce, whisk all ingredients in a medium bowl.

4. 4

   Place noodles in a heatproof bowl and cover with boiling water. Let stand 5 mins until tender. Drain well.

5. 5

   Thinly slice pork and arrange on platter with omelet, noodles, pepper, carrot, shrimp, herbs and nuts.

6. 6

   Serve rice papers at the table with individual shallow dishes of hot water to dip and soften. Soak one wrapper at a time until soft and place on a clean tea towel. Place chosen fillings in center of wrapper and roll up to enclose. Serve with dipping sauce.

* Per serving · 4 servings · Values may vary.