Ingredients

• 8 oz rice vermicelli noodles
• 1 lb pork shoulder/butt
• 13 oz raw shrimp
• 1 shallot (halved)
• Vietnamese herbs
• Beansprouts
• Cucumbers
• Lettuce
• Rice paper

For the peanut sauce:

• 4 tbsp hoisin sauce
• 2 tbsp peanut sauce
• 1/2 cup pork cooking liquid

Procedure

1. Bring a 3 qt pot with water to a boil (3/4 full). Add your pork shoulder/butt and the shallots and allow to cook on a medium simmer for 20-50 minutes (depending on the thickness of the cut). Cook the pork until cooked through (if you poke a chopstick into the cut, no blood releases). Don’t drain the pork cooking liquid.

2. Remove the pork once cooked and let cool in a bowl filled with cool water.

3. Cook the shrimp in the same 3 qt pot that cooked the pork. Shrimp only takes 2-3 minutes to cook. Remove the shrimp (and peel shells off, devein if needed). Reserve the cooking liquid.

4. In a separate pot, cook the vermicelli noodles according to the package instructions.

5. To make the peanut sauce, in a small saucepan, combine all the listed ingredients. Stir over medium-low heat until all the ingredients are well combined. Keep stirring to prevent the bottom from burning. This takes about 10 minutes. Turn off the heat and set it aside.

6. To serve, wet your rice paper with warm water and set it on a flat plate to soften. Add your lettuce, herbs, vermicelli, meat, shrimp, and other vegetables as you like.

7. Fold the bottom flap, followed by the sides, and roll the spring roll to close. Enjoy with a side of the peanut sauce (I like to serve with crushed peanuts and sriracha).