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 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 fot he 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 SIMPLE CHAR SIU /TOCINO
Mix Tocino Curing Powder,anisado wine ( optional), Dole Pineapple Juice and Pinch of red color. Add more curing powder if desired then mix completely to dissolve the curing powder. Add in the meat slices and marinate in the fridge overnight. When ready, preheat oven at 375 F and place a wire rack on the baking sheet. Place the meat on the wire rack and bake the meat for 45 minutes. Let cool before slicing.