Ingredients:

  • 8 oz (225g) shrimp, peeled and deveined
  • 4 oz (115g) pork tenderloin, thinly sliced
  • 4 oz (115g) rice vermicelli noodles
  • 9 sheets Vietnamese rice paper wrappers
  • 2 cups (60g) shredded carrots
  • 2 cups (50g) sliced cucumber, julienned
  • 3 cups (40g) mixed lettuce
  • 1/2 cup (15g) fresh mint leaves
  • 1/2 cup (15g) fresh Thai basil or cilantro
  • 2 tbsp (30ml) warm water
  • 1/3 cup (85g) creamy peanut butter
  • 1 tbsp (15ml) hoisin sauce
  • 1 tbsp (15ml) soy sauce or fish sauce
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5ml) sriracha or chili garlic sauce
  • 3 tbsp (45ml) warm water
  • 1 tsp (5g) crushed peanuts

Instructions:

  1. Bring a small pot of water to a simmer and poach the shrimp and thinly sliced pork tenderloin for 2-3 minutes until the shrimp are opaque and pork is cooked through.
  2. In a small bowl, whisk together peanut butter, hoisin sauce, soy or fish sauce, lime juice, and sriracha. Gradually add warm water and whisk until a smooth emulsion is formed.
  3. Fill a wide shallow bowl with lukewarm water. Dip one sheet of rice paper for a few seconds until pliable but not over-saturated.
  4. Lay the rice paper flat and place the poached shrimp and pork in the center to create a structural anchor.
  5. Layer shredded carrots, julienned cucumber, mixed lettuce, mint, and Thai basil/cilantro over the proteins.
  6. Fold the sides of the rice paper inward and roll tightly from the bottom up to seal the contents.
  7. Serve the rolls fresh with the peanut sauce on the side, garnished with crushed peanuts.