•  1 tablespoon vegetable oil
•  2 tablespoons sesame seeds
•  2 tablespoons grated ginger
•  300g pork fillet, trimmed and sliced
•  24 rice paper rounds
•  ½ cup (125ml) hoisin sauce
•  4 cups grated carrot
•  6 green onions, sliced
•  2 cups coriander leaves
•  2 cups mint leaves
•  2 cups basil leaves

  Heat a frying pan over high heat. Add the oil, sesame seeds and ginger and cook, stirring, for 2 minutes or until the sesame seeds are golden. Remove from the pan and set aside. Add the pork to the pan, in batches, and cook for 1–2 minutes or until browned and cooked through. Remove from the heat. Add to the sesame mixture, mix to combine and set aside. Soften each round of rice paper in warm water for 1 minute and pat dry with absorbent paper. To assemble, divide the pork, hoisin sauce, carrot, green onion, coriander, mint and basil between the rice papers. Fold over the base and roll to enclose the filling. Keep covered with a damp, clean cloth until ready to serve. Makes 24.