Boil pork belly until cooked through, about 15-20 minutes. Remove, let cool, then slice thinly. In the same boiling water, cook shrimp until pink and opaque, about 2-3 minutes. Remove, let cool, then halve lengthwise.
Cook rice vermicelli according to package instructions. Drain and rinse with cold water to prevent sticking. Wash and prepare lettuce, mint, cilantro, and bean sprouts.
In a small saucepan, combine peanut butter, hoisin sauce, water, sugar, fish sauce, white vinegar, minced garlic, and minced chili (if using). Heat over low heat, stirring constantly until smooth and warmed through.
Set up your rolling station with a shallow dish of warm water, rice paper wrappers, cooked shrimp, sliced pork, vermicelli, lettuce, mint, cilantro, and bean sprouts.
Dip one rice paper wrapper in warm water for 15-20 seconds until softened but still firm. Lay it flat on a clean surface. Place a lettuce leaf, a few mint and cilantro leaves, and some vermicelli and bean sprouts on the bottom third of the wrapper.
Fold the bottom edge of the wrapper over the filling, then fold in the sides. Arrange 2-3 shrimp halves and a few slices of pork belly on top of the folded part, slightly closer to the top edge. Continue rolling tightly from the bottom upwards to form a firm roll. Repeat for remaining wrappers and fillings.
Slice each spring roll in half diagonally if desired, and arrange on a serving platter. Garnish the peanut dipping sauce with crushed roasted peanuts. Serve immediately with the prepared sauce.
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