Ingredients 1 cup cooked pork (loin or shoulder), sliced 1 cup cooked shrimp (sliced in half, horizontally) (note: For vegetarian option, use fried tofu, sliced thin) 1 head leaf lettuce 1 package cilantro Mint leaves (optional) 1 carrot, shredded 1 red pepper, sliced 1/2 package rice vermicelli 1 pack rice paper (banh trang) 1/2 cup boiling water 1 cup Hoisin Sauce 1 cup peanut butter 1 cup coconut milk Crushed peanuts (optional)

Serves: 15 - 20 spring rolls

1. Cook rice vermicelli noodles as instructed on package and drain. Rinse under cold water to stop the cooking process.
2. Rinse all fresh vegetables and shred fresh carrots.
3. Boil pork and slice thinly when cooked.
4. Boil the shrimp and slice in half, horizontally.
5. Fill a large bowl with warm water. When ready to roll, wet a piece of rice paper in the water to moisten. Lay down on a flat surface.
6. Place a piece of leaf lettuce at the lower middle end of the rice paper.
7. Add a small bundle of the cooked rice noodles, a few pieces of pork and remaining fresh greens on top.
8. Above the lettuce, add the shrimp, with the pink side down.
9. Fold the left and right sides of the rice paper inwards.
10. Lift the bottom part of the rice paper upwards, folding it over the placed ingredients and roll forward.
11. Repeat for each spring roll.
12. To make the dipping sauce, add all ingredients to sauce pan.
13. Using a whisk thoroughly mix all ingredients.
14. Bring to a simmer and turn off heat. Serve with crushed peanuts on top, if desired.

FROM THE POWERUP KITCHEN