Instructions

HOISIN-PEANUT SAUCE

1. In a pot, add in the hoisin sauce, water, and chopped shallot. Let it come to a simmer and simmer for 2 minutes just to wilt down the shallots. Then turn off heat and add in the creamy peanut butter. Whisk to break apart the peanut butter and incorporate it in well. Then add in the sugar, vinegar, and sambal oelek. Taste and adjust. Store in an airtight container in the fridge until you are ready to use. It will get thicker while it cools. When serving, garnish with roasted peanuts crushed. The sauce can be stored in the fridge for 1 week.

PROTEINS

1. PORK: In a pot, add in the water and let it come to a boil. Then add in the pork, salt, mushroom seasoning, smashed garlic and lemongrass. Let it come to a boil and cook for 15-20 minutes or until the pork in fully cook (time may differ depending on the part of pork you use and how thick it is). The internal temperature I like to cook it to is 155'F. Once cooked, take it out and place it on a plate. Cover it and let it cool before cutting. You can stick it in the fridge to cool so it's easier to cut later. Once cool, cut to the thickness you like to prep for rolling. I like mine semi thin.
2. SHRIMP: Wash the shrimps well before use. In the same broth you cooked the pork, add in the whole shrimp. Cook for about 3-5 minutes. Then take out the shrimp and shock it in ice water. Once cooled, peel, devein, and cut the shrimps in half. Set aside to be used later.
3. FRIED TOFU: Pat dry the tofu. If you are using store bought tofu you may have to cut the tofu in half so it's not so thick. Pat it dry before frying. In a nonstick pan, add in some vegetable oil to shallow fry (1/2 - 1 cup) . Fry each side of the tofu until golden brown. Drain the oil and then place the fried tofu back on the pan. Turn on heat and add in about 3 tbsp to 1/4 cup of teriyaki sauce. Cook out the sauce to coat the tofu on both sides. It should be glossy and create a nice glaze. Take it out of the heat and set aside to cool before cutting into strips.

VERMICELLI NOODLES 

1. Cook a 16oz dried vermicelli bag noodle. Follow direction on the back of the bag.  Make sure to stir as it cooks. Rinse with cold water after it's cooked and let it drain well. Set aside.

VEGETABLES

1. Wash all the vegetables and cut/pick the herbs so it's easier to work with. Set aside.

LET'S WRAP

1. In a wide pot or bowl that will fit the rice paper, add in warm tap water. Take one rice wrapper and soak it in for about 10-15 secs. It shouldn't be super soft while soaking. It should still have structure but fully coated in water.
2. Place the soaked rice paper on a flat surface (cutting board, big plate etc). Then add in the vegetables, meat, and noodles.

Here is the ORDER:

FRIED TOFU VERSION

1. Lettuce leaf, herbs, carrots, beansprouts, and vermicelli noodles (make sure not to use too much).
2. Fold the ends. Then add in the slice fried tofu above the other ingredients. Then roll from bottom up. Tuck and roll as you go to get a nice beautiful roll. Continue until tofu is used up.

SHRIMP-PORK VERSION

1. Lettuce leaf, herbs, carrots, beansprouts, and vermicelli noodles (make sure not to use too much).
2. Fold the ends. Then add the garlic chives with about 1inch stick out, in 2-3 slices of pork, 3 shrimps orange side down (angle the same). Then roll from bottom up. Tuck and roll as you go to get a nice beautiful roll. Continue until all items are used up.

Serve with hoisin dipping sauce & enjoy!