1. Cook the pork belly early in the day or a day ahead so it can be sliced easily. Place it in a pan of cold water with a teaspoon of salt, bring to the boil and simmer for 30 minutes. Take it off the heat and cool in the cooking liquid.
2. Preheat the oven to 180C/350F/gas 4. Rub the pork with Chinese five spices, a little honey and soy sauce, place on a small baking dish and roast for 45 - 60 minutes. Cool completely, then slice thinly.
3. Defrost the prawns in the fridge, by placing them in a bowl of ice cold water. Drain and pat dry.
4. Soak the noodles in boiling water for 5-10 minutes, until tender or al dente, whichever you prefer. Drain and snip with scissors into more manageable lengths.
Strip the leaves off the herbs, chop roughly and mix together.
5. To assemble the rolls, prepare all the ingredients in easy reach together with a board lined with a clean towel and a bowl with warm water to soften the rice wrappers. Dunk a wrapper in the water for a couple of seconds and place it on the board. Add the filling - the order is not crucial but mine was this: crossed chives at the bottom of the wrapper, 4 or 5 prawns in a line, a pinch of carrots and a pinch of cucumbers, some herb mix, a dab of noodles, some slices of pork, a sliver or two of ginger and a line of cashews. Try to keep the filling in a neat line across the bottom of the wrapper.
6. Wrap the bottom of the skin quite tightly over the filling, roll upwards once, fold the sides in over it towards the centre. Continue to roll up tightly and place on a plate or board, joint side down. Cover with lettuce leaves until you’ve assembled them all and are ready to serve.
7. To make the dipping sauce, mix all the ingredients in a small bowl. Add the birds eye chili if you prefer it more spicy.