Vietnamese Fresh Spring Rolls

• 12 rice paper wrappers
• 12 large shrimp, cooked and halved
• 0.5 lb pork belly, boiled and sliced
• 4 oz dry rice vermicelli
• 1 head lettuce leaves, washed
• 1 bunch fresh mint
• 1/2 cup hoisin sauce
• 1 tbsp peanut butter

Instructions

1. 1

   Cook the pork belly in boiling salted water for about 20 minutes/until cooked. Slice into thin strips.

2. 2

   Boil the shrimp for 2-3 minutes until pink. Peel and slice them in half lengthwise.

3. 3

   Cook the rice vermicelli according to package instructions. Drain and rinse with cold water.

4. 4

   Prepare the rolling station with warm water for dipping rice paper.

5. 5

   Dip a sheet of rice paper in warm water for 5 seconds and lay flat.

6. 6

   Layer lettuce, herbs, vermicelli, and pork towards the bottom. Place shrimp halves (pink side down) in the middle.

7. 7

   Fold sides in and roll up tightly. Repeat with remaining ingredients.

8. 8

   Make the sauce by mixing hoisin sauce, peanut butter, and a splash of water/milk. Serve rolls with the dip.