"Everybody loves rice paper rolls, also known as Vietnamese rolls, but not many people understand the art of making these delicate and time consuming morsels. The first rule is they have to be made fresh and eaten on the day they are made. They should never be made the day before, refrigerated and served the next day, even in large quantities. .Large quantities mean many hands. Secondly, the ingredients must be market fresh. Finally and just as importantly, the mix of ingredients used must be perfectly balanced to allow the main ingredient to shine through. It must be light, clean tasting, and yet complex in flavour."

" Not many people know that there are different grades of fish sauce (nuoc mam), just as there are for olive oils. Extra virgin olive oil is made from the first press and is more flavoursome than virgin olive oil or just olive oil. This same rule applies to judging different fish sauces. For first extract fish sauce, look for the words nhi or thuong hang on the label as it indicates nuoc mam from the first extraction. I use the label 'Viet Huong' as they use fresh high quality anchovies of the first extraction."

Born in Luang Prahbang Laos, of Vietnamese heritage and a lineage of chefs, Nga has cooking in her blood. Nga has been making rice paper rolls since knee high but commercially since the 90's as a caterer in Melbourne and now Sydney. She concentrates on traditional Vietnamese recipes and techniques but also allows for some modern fusion.