A typical Isan/Lao recipe, Nam Tuock (pork neck) is normally eaten with sticky rice, but here I've used it with rice paper to form parcels. Also inside the parcel are vegetables and rice noodles to bulk it out, giving a good balance between meat, vegetable and noodle.

Ingredients
10 Pieces Rice Paper
150 gms Pork Neck (Or Pork With Fat)
1 Tablespoon Toasted Sticky Rice Pounded
1 Tablespoons Dried Flaked Chillies
2 Tablespoons Lemon Juice
2 Tablespoons Fish Sauce
20 gms Rice Noodles
20 gms Onions
20 gms Carrot
20 gms Coriander Leaves, Chopped
20 Mint Leaves, Chopped

Preparation
1. Slice the pork meat thinly and dry fry in a frying pan until cooked.
2. Slice the onion and carrot, and add to the pan.
3. Add the toasted rice, flaked chilli, lemon juice, fish sauce, and stir fry for 2 minutes.
4. Boil the rice noodles in a saucepan for 3 minutes, then rinse with cold water and set aside on a plate.
5. Soak the rice paper in warm water until it's just soft, then remove from the water.
6. Make the parcels by placing some of the pork mixture, the noodles, and some coriander leaves and mint leaves into the centre and roll up the parcel.
7. Serve with the spicy dipping sauce.

Ingredients for Spicy Sauce
5 Bird Chillies
2 Tablespoons Fish Sauce
2 Tablespoons Lemon Juice
1 Teaspoon Sugar
1 Garlic Clove

Preparation
1. Chop the chillis and garlic, and pound in a Thai mortar to break them up.
2. Add all the other ingredients and pound just to mix them.