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Recipe

Ingredients

	8	Rice Paper Wrapper
	100 grams	Vermicelli
	200 grams	Shrimp , peeled and deveined
	100 grams	Pork loin , thinly sliced
	1	Lettuce , leaves separated
	1 cup	Mint , fresh leaves
	1 cup	Cilantro , fresh leaves
	1 cup	Thai Basil , fresh leaves
	1	Carrot , julienned
	1	Cucumber , julienned
	1 cup	Bean Sprout
	1 tablespoon	Fish sauce
	2 tablespoons	Peanut butter
	1 tablespoon	Hoisin Sauce
	1 tablespoon	Lime juice
	1 teaspoon	Sugar
	1	Garlic , minced
	—	Water

Instructions

1. 1 Cook the vermicelli noodles according to package instructions, then drain and set aside.
2. 2 In a pot of boiling water, cook the shrimp until pink and opaque, about 2-3 minutes. Remove and set aside.
3. 3 In the same pot, add the pork slices and cook until fully cooked, about 5-7 minutes. Remove and set aside.
4. 4 Prepare a large bowl of warm water. Dip one rice paper wrapper into the water for about 5 seconds to soften.
5. 5 Lay the softened rice paper on a flat surface. Place a lettuce leaf on the lower third of the wrapper.
6. 6 Add a small amount of vermicelli noodles, a few shrimp, slices of pork, and a mix of mint, cilantro, and basil leaves.
7. 7 Top with some carrot and cucumber julienne, and a few bean sprouts.
8. 8 Fold the sides of the rice paper over the filling, then roll tightly from the bottom up to enclose the filling.
9. 9 Repeat the process with the remaining ingredients.
10. 10 To make the dipping sauce, mix fish sauce, peanut butter, hoisin sauce, lime juice, sugar, garlic, and a little water to achieve desired consistency.
11. 11 Serve the fresh spring rolls with the dipping sauce on the side.