Gỏi Cuốn Tôm Thịt (Vietnamese Fresh Spring Rolls with Shrimp and Pork)

Cook vermicelli noodles according to package directions. Drain and rinse with cold water. Set aside.

Boil or steam the shrimp until pink and cooked through. Peel and devein. If large, slice in half lengthwise.

In a bowl, marinate the thinly sliced pork loin with 1 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp black pepper for at least 10 minutes.

Quickly stir-fry or blanch the marinated pork slices until just cooked. Do not overcook.

Prepare the dipping sauce: In a small bowl, whisk together hoisin sauce, peanut butter, lime juice, sriracha (if using), and water until smooth.

Prepare a shallow dish of warm water for softening the rice paper wrappers.

To assemble the rolls: Dip one rice paper wrapper in warm water for about 15-20 seconds until pliable.

Lay the softened wrapper flat on a clean surface. Arrange a small portion of lettuce, cucumber, bean sprouts, mint, cilantro, and Thai basil on the lower third of the wrapper.

Add a small amount of cooked vermicelli noodles, a few pieces of shrimp, and some pork slices on top of the herbs.

Fold the bottom edge of the wrapper over the filling. Fold in the sides, then tightly roll up the spring roll from the bottom to the top.

Repeat with the remaining ingredients.

Serve immediately with the prepared dipping sauce.