Ingredients:

  • 0.5 lb shrimp, peeled and deveined, split lengthwise
  • 0.5 lb pork tenderloin, thinly sliced into strips
  • 4 oz thin rice vermicelli noodles
  • 1 head butter lettuce, torn into pieces
  • 1 cup carrots, julienned
  • 1 cup cucumber, julienned
  • 0.5 cup fresh mint leaves
  • 0.5 cup fresh Thai basil
  • 12-15 sheets circular rice paper wrappers
  • 1 quart warm water
  • 1/3 cup peanut butter
  • 1 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp sriracha
  • 3 tbsp warm water
  • 1 tsp crushed roasted peanuts

Instructions:

  1. Bring a pot of water to a boil. Add shrimp and pork strips; cook for 2-3 minutes until shrimp are pink and pork is opaque. Immediately plunge into an ice bath to stop cooking.
  2. Soak rice vermicelli in boiling water for 3-5 minutes. Drain and rinse with cold water to prevent clumping.
  3. Prepare the filling station by arranging julienned carrots, cucumber, lettuce, and herbs.
  4. Create the dipping sauce by whisking together peanut butter, hoisin sauce, soy sauce, lime juice, sriracha, and warm water until emulsified.
  5. Flash-dip a rice paper sheet in warm water for a few seconds until pliable but not over-saturated.
  6. Layer the lettuce and herbs first to create a structural wall, followed by noodles, and place shrimp and carrots last for aesthetic appeal.
  7. Fold in the sides of the rice paper and roll tightly to secure the filling.
  8. Serve the rolls with the peanut sauce, garnished with crushed roasted peanuts.