Goi Cuon - Summer Roll

Ingredients

• 12 sheets of rice-paper pancakes
• 24 large shrimp, boiled for 3 minutes, peeled and deveined, and halved lengthwise
• Fresh leaves of cilantro, basil, and mint
• 2 heads Boston lettuce, washed, drained, and dried
• 1/2 lb (.2 kg) rice vermicelli, soaked in warm water to soften
• 1 bunch Chines chives
• 1/2 lb (.2 kg) fresh bean sprouts
• 1/2 lb (.2 kg) lean pork, boiled 10 minutes and thinly sliced (optional)
• 6 shrimp extra if not using pork
• 4 tbsp (60 ml) vegetable oil
• 4 finely chopped shallots
• 2 cloves garlic, finely chopped
• 6 tbsp (90 ml) smooth peanut butter
• 10 tbsp (150 ml) hoisin sauce
• 4 tbsp (60 ml) soy sauce
• 4 tbsp (60 ml) chopped roasted peanuts
• 2 fresh Thai red chilies or jalapeno chilies, finely chopped