INGREDIENTS
3/4 lb
Pork tenderloin
24
Shrimp, raw medium
1 cup
Basil
1
Carrot, large
1/2
English cucumber
12
Leaves lettuce
1 cup
Mint
1
Onion, small
2/3 cup
Hoisin sauce
3 tbsp
Lime juice
1/3 cup
Peanut butter, creamy
1 1/2 tbsp
Soy sauce
12
Rice paper, rounds
5 oz
Rice vermicelli noodles, cooked
1/4 tsp
Chile powder
1 1/2 tsp
Salt
1 tbsp
Sugar
1 tbsp
Canola oil
2 tbsp
White vinegar
1/3 cup
Water