Ingredients
Rolls
- ½ pound medium shrimp
- ½ pound pork loin
- 1 (8 ounce) package rice noodles
- 12 round rice wrapper sheets
- 1 bunch fresh Thai basil (leaves removed)
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh mint
- 2 cups bean sprouts
Sauce
- 1 cup hoisin sauce
- 1 tablespoon creamy peanut butter
- 1 tablespoon water
- chopped roasted peanuts (optional)
Instructions
Rolls
- Bring a medium stockpot of lightly salted water to a low boil. Cook shrimp two to three minutes, or until opaque.
- Drain, allow to cool slightly, and pat dry with a paper towel. Peel, devein, and slice in half.
- Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately ten minutes, to an internal temperature of one hundred forty-five degrees Fahrenheit.
- Allow to cool, and slice into thin strips.
- Bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately seven to eight minutes. Strain and rinse to prevent sticking.
- Fill a medium bowl with warm water. Dip each wrapper in water for about thirty seconds until soft and flexible.
- Lay wrapper on a flat surface, and place two basil leaves in center, side by side, about two inches from the edge of wrapper.
- Lay four to five shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles.
- Sprinkle with cilantro, mint, and top with bean sprouts.
- Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The result should be a roll approximately one to one and one-half inches thick.
Sauce
- Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat.
- Bring to a boil, and immediately remove from heat.
- Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.
