Ingredients

For Rolls:

• 10 medium shrimp
• 50g pork tenderloin
• Rice vermicelli noodles
• Rice paper
• Lettuce leaves, washed, dried, and cut in half
• Cucumber, julienned
• Carrots, julienned
• Mint
• Coriander
• Lemon basil
• Bean sprouts
• Green onion

For Dipping Sauce:

• Link to Peanut Hoisin Sauce Recipe

Steps

1. Fill a small saucepan half full of water and bring to boil. Add shrimps, reduce heat to simmer for 2 minutes. Do not discard water. Remove shrimp and set aside to cool
2. Trim fat from pork tenderloin and return water to boil. Reduce heat and poach pork at low simmer for 5-6 minutes. Remove pork and set aside to cool. Reserve light stock for peanut hoisin sauce
3. Follow package directions to cook vermicelli noodles
4. Peel and devein shrimp. Lay shrimp flat and cut in half horizontally. Cut tenderloin into thin slices. Set shrimp and pork aside
5. Fill a large bowl with cold water and quickly dip and spin the piece of rice paper into water, make sure to wet the entire piece. Shake off excess water. Lay it down on a wooden cutting board to help absorb excess water. Do not use a plate or the rice paper will become mushy and/or stick to the plate
6. Place a small half lettuce leaf at the lower end of the rice paper. Add a small quantity of: cucumber, bean sprouts, mint, coriander, lemon basil, carrot, pork, and rice vermicelli evenly across the paper
7. Cover with a half lettuce leaf to hide the filling
8. Roll the rice paper ⅔ of the way. Lay evenly 5 shrimp slices with the orange side face down. Fold the edges and add a small green onion with 3-4 leaves sticking out one inch outside the folded edge. Continue rolling, keeping tension for a tight roll. The roll should look long and slim (if it doesn’t, add less filling on the inside next time)
9. Combine peanut butter, hoisin sauce, and chili peppers to a small bowl and mix. Add in small amounts of the shrimp and pork stock until desired consistency. Garnish with whole peanuts and chili pepper slices