1head Iceberg Lettuceslice into thin strips or you can cut the lettuce leaves in half
2medium size carrotsslice into strips
1cupThai BasilBasil from your grocery will work too
1cupCilantro
1cupmint
1pack14 oz Rice Vermicelli noodles, cooked and cooled ( I use Jiang Xi)
1pack 12 oz spring Roll WrapperI used Banm Trang
Char Siu
FOR THE SAUCE
1/4cupHoisin Sauce
2 1/2teaspoonground peanuts
1teaspoonpeanut butter
2teaspoonsesame oil
FOR THE CHINESE PORK BARBECUE
2.5lbsBoneless Pork Butt or Pork Loin
1teaspoonCuring Powderyou can get some in Walmart-Hoosier Hill Farm Curing Powder
2tablespoonsKetchup
2teaspoonsrice cooking wineoptional
Instructions
Boil rice vermicelli per instruction. Set aside to cool.
Fill a large flat, round plate with warm water and dip one wrapper to soften.Dip for about 5 to 10 seconds and remove.
Lay the wrapper in flat plate or flat smooth surface and fill.
Across the center of the wrapper, place a small amount of lettuce and top it with vermicelli noodles. Place the cilantro,mint and basil on top of the vermicelli noodle and fold. On this fold, place three cooked shrimps and roll.
On this second roll, place the cooked Barbecue and sealed the sides for the wrapper. Then roll the wrapper all the way.
Do the same on the rest of the spring rolls. Set in a flat plate. Cover spring rolls with plastic if you are not planning to eat them right away.
FOR THE SPRING ROLL PEANUT SAUCE:
In another small bowl, mix the Hoisin sauce, sesame oil and peanuts.
Serve rolled spring rolls peanut dipping sauce
FOR THE CHINESE PORK BARBECUE
In a small container, rub the meat with the curing powder and ketchup,rice wine if using. Marinate overnight, When ready, place pork on a wire lined baking sheet and bake at preheated oven at 350 F for 40 to 45 minutes or until cook through. Let cool and wrap to freeze for use. Enjoy!
Notes
You can add Jicama, shrimp or extra carrot if desired. This appetizer is very versatile that it can adjust to any additional vegetable ingredients you have.