Makes 8 rolls
[Big fan of Vietnamese cuisine? You'll love this.]
Ingredients
8 oz. thin vermicelli, cooked
8 medium shrimp, peeled, deveined
12 oz. fresh bacon (pork belly) or boneless pork loin (one piece)
8 rice paper rounds
4 iceberg lettuce leaves, shredded
½ cup mint leaves
½ cup cilantro leaves
1 large carrot, shredded
1 large daikon, shredded
2 oz. crushed salted peanuts
Dipping Sauce
Ingredients
1 part hoisin sauce
1 part creamy peanut butter
1 part Sprite
1 part water
Instructions
Cut shrimp in half lengthwise. Cook for three minutes. Shock in cold water. Cook pork for twenty minutes. Shock in cold water and slice thin.
Prepare basin of warm water.
Combine carrot and daikon with a little sugar, let stand for 10 minutes.
Work with only 2 rice papers at a time. Dip in warm water, sprinkle off excess water. Set aside for 10 seconds. Lay vermicelli, lettuce, two shrimp, sliced pork, some cilantro and mint leaves. Roll and set aside.
Serve with dipping sauce topped with crushed peanuts. Complement with daikon and carrot mixture.
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