Ingredients

Method

Cook the pork belly in boiling water until it's fully cooked, then thinly slice. Boil the shrimp until pink and curling, then peel and slice in half lengthwise.

Cook the rice vermicelli noodles according to the package instructions, then rinse under cold water and drain.

To assemble the rolls, soak a rice paper wrapper in warm water until it softens, then lay it flat on a plate. In the center of the wrapper, layer lettuce, bean sprouts, cucumber, herbs, a few slices of pork, two shrimp halves, and a small amount of rice vermicelli.

Fold the sides of the rice paper in, then roll up tightly, starting from the end with the fillings.

For the dipping sauce, combine hoisin sauce, peanut butter, sugar, and water in a pan. Heat over medium heat until the ingredients are well combined. Top the sauce with crushed peanuts.

Serve the fresh spring rolls with the dipping sauce. Enjoy them immediately for the best texture.