INGREDIENTS
8 oz
Pork shoulder, boneless
15
Shrimp, medium
2 cloves
Garlic
1
head Leaf lettuce, red
30
Mint, leaves
1/2 cup
Peanuts, roasted
1
Thai chili
1
Egg yolk
3 tbsp
Ketchup
1 1/2 tsp
Lemon juice
1 1/4 cups
Peanut dipping sauce
3 tbsp
Red miso
2 tbsp
Stir-fry sauce
1 cup
Rice, cooked and cooled
10
round 12-inch round sheets Rice paper
5 cups
Rice vermicelli, cooked
1/4 tsp
Kosher salt
3 tbsp
Sugar
11 tbsp
Canola oil
1/2 tsp
Sesame oil, toasted