Place noodles in heatproof bowl and cover with boiling water. Set aside to soak 4 to 5 mins until tender. Drain well and cut roughly.

In shallow dish, combine pork and sauce, turning to coat. In a medium frying pan, heat oil on medium. Fry pork 8 to 10 mins, turning on all sides, until cooked through and golden. Rest, loosely covered with foil, until required. Slice thinly.

Working with one rice paper sheet at a time, soak in a bowl of warm water, 20 to 30 secs, until the rice paper just softens.

Squeeze off excess water and lay on a flat surface. You can line it with a clean tea towel.

Place 2 prawn halves, lengthways, 2 cm from edge facing you. Top with 2 pork slices, a small amount each of noodles, vegetables and herbs.

Fold both sides of the rice paper carefully over the filling.

Roll up halfway to enclose filling, then place a couple of mint leaves on open edge of paper to decorate. Roll up completely and repeat with remaining ingredients.

To make dipping sauce, combine hoisin sauce and milk in a small saucepan. Stir over low heat to combine. Stir in nuts.