Hoisin pork rice-paper rolls

1. Place pork fillet in a shallow dish. Brush all over with hoisin. Set aside to marinate for 10 minutes.
   
   
2. Heat oil in a frying pan on medium. Cook pork for 3-4 minutes, each side, until cooked through. Transfer to a plate and rest, covered, for 10 minutes. Use a sharp knife to cut pork into thin slices.
   
   
3. Dip one sheet of rice paper into a bowl of warm water for 30 seconds or until just softened. Place on a clean tea-towel. Arrange a few coriander and mint leaves diagonally along the centre. Top with 2-3 slices of pork, carrot and a little lettuce. Fold sides over. Roll up firmly to enclose filling. Repeat with remaining ingredients.
   
   
4. SAUCE: In a small saucepan, combine milk and hoisin sauce. Stir over medium heat for 2-3 minutes, until slightly thickened. Mix in vinegar and half the nuts. Sprinkle extra nuts over, to serve.

• If you’re making these a few hours beforehand, place them in an airtight container, layered between baking paper, so they don’t dry out or stick together.