Goi Cuon - Summer Roll

• 12 sheets of rice-paper pancakes
• 24 large shrimp, boiled for 3 minutes, peeled and deveined, and halved lengthwise
• Fresh leaves of cilantro, basil, and mint
• 2 heads Boston lettuce, washed, drained, and dried
• 1/2 lb (.2 kg) rice vermicelli, soaked in warm water to soften
• 1 bunch Chines chives
• 1/2 lb (.2 kg) fresh bean sprouts
• 1/2 lb (.2 kg) lean pork, boiled 10 minutes and thinly sliced (optional)
• 6 shrimp extra if not using pork
• 4 tbsp (60 ml) vegetable oil
• 4 finely chopped shallots
• 2 cloves garlic, finely chopped
• 6 tbsp (90 ml) smooth peanut butter
• 10 tbsp (150 ml) hoisin sauce
• 4 tbsp (60 ml) soy sauce
• 4 tbsp (60 ml) chopped roasted peanuts
• 2 fresh Thai red chilies or jalapeno chilies, finely chopped

1. Lay a kitchen towl on a counter or workspace.
2. Dip each rice paper pancake in warm water and arrange side by side on towel.
3. Wait a few seconds for them to soften.
4. Arrange four slices of shrimp in the middle of each rice paper.
5. Top each with a leaf of each herb, some lettuce, one tbsp of the softened vermicelli, some chives, some bean sprouts, and a slice of cooked pork (if not using pork, add more shrimp)
6. Fold in both ends, then roll up like an egg roll.
7. Heat oil in a small sauce pan.
8. Add the shallots, garlic, peanut butter, hoisin and soy sauces, and cook over low heat, stirring constantly, just until the mixture starts to boil.
9. Remove from heat and let cool to room temperature.
10. Pour into a serving bowl and garnish with peanuts and chilies.

rice, shrimp, fresh leaves of cilantro, boston lettuce, rice vermicelli, chines chives, fresh bean sprouts, lean pork, shrimp, vegetable oil, shallots, garlic, smooth peanut butter, hoisin sauce, soy sauce, peanuts, fresh thai red chilies

Taken from online-cookbook.com/goto/cook/rpage/000077 (may not work)