Shrimp Pork & Basil Rice Paper Rolls

• 12 lb medium shrimp, shelled,deveined,cooked & cut in half
• 12 lb pork loin, cooked thin sliced (like stir fry)
• 8 ounces rice noodles
• 1 bunch fresh basil, leaves plucked from the stem
• 1 cup fresh cilantro, chopped
• 1 cup of fresh mint, chopped
• 2 cups bean sprouts
• 12 large rice paper sheets
• 1 cup hoisin sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon water
• 4 tablespoons peanuts, chopped

1. Add rice noodles to a pot of boiling water and cook until tender apprx 6-7 minutes, drain and rinse well to prevent sticking.
2. Fill a bowl large enough to slide a wrapper into with warm water.
3. dip one wrapper at a time into the warm water for apprx 30 seconds or until soft and pliable.
4. Make each roll when you remove the wrapper from the water.
5. Lay the wrapper on a flat surface, place 2-4 basil leaves side by side about 2" from an edge of the wrapper,lay 4-5 shrimp halves on the basil leaves, add a small amount of pork,then some noodles, cilantro& mint.
6. portion the ingredients so you will have even amounts for all your rolls.
7. Starting at the filling end roll over one end of the wrapper, fold in the ends and continue to roll.
8. Do a nice tight roll but be careful not to tear.
9. The roll should be apprx 1"-1 1/2" thick.
10. Warm the sauce ingredients, bring to a boil and remove from heat.
11. serve warm or room temperature with the rolls.

shrimp, pork loin, rice noodles, fresh basil, fresh cilantro, mint, bean sprouts, rice, hoisin sauce, peanut butter, water, peanuts

Taken from www.food.com/recipe/shrimp-pork-basil-rice-paper-rolls-105655 (may not work)