Recipes
Shrimp and Pork Salad Rolls with Hoisin-Peanut Sauce

Shrimp and Pork Salad Rolls with Hoisin-Peanut Sauce

Serves: 6

⅓ pound pork shoulder, un trimmed, cut into 2 pieces
12 medium-size raw shrimp, upeeled
8 (12-inch) round rice papers plus extras
1 small head red leaf lettuce, leaves separated and washed
4 oz. dried rice vermicelli (also called rice sticks), boiled 5 minutes, rinsed and drained
1 cup bean sprouts
½ cup mint leaves
½ cup Hoisin-Peanut Sauce
(see recipe)

Hoisin-Peanut

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