Party platters: Vietnamese rice paper rolls

1. Place noodles in a heatproof bowl and cover with boiling water. Set aside 5 minutes until tender. Drain well.
   
   
2. PORK: In a shallow dish, combine pork and sauce, tossing to coat. Heat oil in a frying pan on medium. Fry pork 2-3 minutes on all sides, until cooked through and golden brown. Set aside to rest until required.
   
   
3. OMELETTE: In a large jug, whisk eggs and onion together. Heat oil in a wok on high. Pour in egg, swirling to coat. Cook 1-2 minutes, until just set and golden underneath. Slide out onto a board. Roll up and cut into strips.
   
   
4. DIPPING SAUCE: In a medium jug, stir all ingredients together.
   
   
5. Thinly slice pork and arrange on platter with omelette, noodles, capsicum, carrot, prawns, herbs and nuts.
   
   
6. Serve rice papers at the table with individual bowls 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 centre of wrapper and roll up to enclose. Serve with dipping sauce.

• Letting everyone choose their own fillings makes it easy to cater for a mixture of people, including vegetarians. Rice paper rolls are also a great idea when catering for those with gluten intolerance.