1

Place lemongrass, garlic and coriander root in the bowl of a mortar and pestle and pound to a smooth paste. Add sugar, juice and soy and fish sauces and mix to combine. Reserve 1 tablespoon mixture. Transfer remaining mixture to a medium bowl. Add pork and toss to coat.

2

Heat a wok over high heat. Add oil and heat for 30 seconds. Stir-fry pork, in batches, for 3–4 minutes or until lightly browned. Transfer to a plate. Cover to keep warm.

3

Prepare noodles following packet instructions or until just tender. Drain. Place in a large bowl. Add carrot, cucumber, shallots, coriander leaves and reserved lemongrass mixture and toss to combine.

4

Working with 1 sheet at a time, soak rice paper in a medium bowl of hot water for 10–20 seconds or until just softened. Place on a clean kitchen cloth to absorb excess water. Place one-twelfth of the noodle mixture in the centre of the sheet. Top with one-twelfth of the pork.

5

Fold over 2 opposite edges of rice paper, then roll to enclose filling. Place roll on a serving plate and cover with a slightly damp cloth to stop it drying out. Repeat with remaining rice paper, noodle mixture and pork to make 12 rolls. Combine hoisin sauce and 1 tablespoon cold water in a small serving bowl. Serve dipping sauce with rice paper rolls.