YIELD: 8 servings 2 lbs. shrimp (peeled and deveined)1 lb. pork chop (sliced thinly) 2 bags rice paper wrappers 2 cups iceberg lettuce1/4 cup mint leaves 2 cups vermicelli noodles (cooked) FOR THE DIPPING SAUCE: 1/2 cup hoisin sauce1/2 cup water 2 Tbsps. peanut sauce 2 tsps. coconut powder 2 tsps. rice vinegar 2 tsps. peanuts (crushed) Steam shrimp and pork until done; set aside to cool. Soften each rice paper wrap by dipping it in warm water. Place small amount of lettuce, mint ...
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