How to make it
6 steps. Take it one step at a time.
Bring a pot of water
Bring a pot of water to a boil. Add the pork and simmer for 15-20 minutes until cooked through. In the last 2 minutes of cooking the pork, add the shrimp. Once cooked, transfer both to an ice bath to cool. Slice the pork into very thin pieces and peel the shrimp, then slice them in half lengthwise.
20 minCook the rice vermicelli
Cook the rice vermicelli in boiling water for 3-5 minutes or until tender. Drain and rinse thoroughly with cold water to prevent sticking.
5 minPrepare the peanut sauce
Prepare the peanut sauce: In a small bowl, whisk together the hoisin sauce, peanut butter, minced garlic, lime juice, and 2-3 tablespoons of warm water until smooth and creamy.
To assemble, dip one sheet of rice paper
To assemble, dip one sheet of rice paper into a bowl of warm water for 2-3 seconds until just softened. Lay it flat on a clean surface.
On the bottom third of the rice paper, layer a piece of lettuce
On the bottom third of the rice paper, layer a piece of lettuce, a small handful of vermicelli, cucumber strips, mint, and cilantro. About halfway up, place 3 shrimp halves (orange side down) and a few slices of pork in a row.
Fold the bottom of the rice paper
Fold the bottom of the rice paper over the filling, then fold in the sides. Roll up tightly. Just before finishing the roll, place a stalk of garlic chive so it sticks out of the end, then finish rolling to seal. Repeat with remaining ingredients.
A little kitchen wisdom
Work with one rice paper sheet at a time to prevent them from drying out. A damp kitchen towel can be placed over finished rolls to keep them fresh while you assemble the rest. Ensure the shrimp and pork are cooled before rolling.
