Pork rice paper rolls

Slice leftover pork steaks. Halve leftover green beans. Cut 1 small Lebanese cucumber into sticks. Thinly slice 1 small red capsicum. Pour warm water into a heatproof bowl until half full. Dip 1 large rice paper round in water. Place on a flat surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting. Place one-eighth each of the pork, beans, cucumber and capsicum along 1 edge of wrapper. Fold in ends. Roll up firmly to enclose filling. Cover with a damp tea towel to prevent roll drying out. Repeat with 7 rice paper rounds and remaining pork, beans, cucumber and capsicum. Serve with plum sauce.