To assemble the rolls, slice the steaks very thinly so you have lots of strips. Dunk the rice papers in a bowl of hot water one at a time and leave for a few seconds until no longer brittle to touch. Remove and put on a wooden board. At the edge nearest to you, add a few mint leaves, some of the pak choy, spring onions, carrots, steak, nuts and finally some noodles. Don’t over fill. Fold the side closest to you over the filling, tuck in the ends, then roll the wrapper tightly around the filling. Repeat this process with the remaining wrappers and filling. Serve alongside the dipping sauce.