Crispy Pork Larb Rolls

Preheat oven to 200°C/180°C fan-forced. Grease and line a baking tray with baking paper. Place noodles in a heatproof bowl. Cover with boiling water and stand for 3 minutes or until soft. Drain and refresh under cold water, then use kitchen scissors to snip noodles into shorter lengths.

Meanwhile, add pork and 1 clove garlic to a large non-stick frying pan over medium-high heat and cook for 3 minutes. Add carrot and onion. Cook for 2 minutes. Stir in soy and bring to the boil. Remove from heat. Add 3/4 of the noodles and half of the basil and toss to combine.

For each roll, place a wrapper in a diagonal shape on a clean work surface. Spoon 2 tbs of mixture across wrapper. Fold over point, then fold in sides and roll up to form a log. Place roll, seam-side down, on prepared tray. Repeat to make 12 in total. Spray with oil and bake for 25 minutes or until golden brown. Cut in half diagonally.

Return pan to medium-high heat. Spray broccolini and beans with oil. Add to pan and cook for 4 minutes or until lightly charred. Add chilli and remaining garlic. Toss to combine. Remove from heat. Add 3/4 of the sprouts and 1/2 of the remaining basil. Spoon onto plates. Top with rolls. Serve with remaining sprouts, remaining noodles, remaining basil leaves and sweet chilli sauce.