Goi Cuon (Salad Roll with Pork and Shrimp)

Ingredients

250 g pork loin, in thin slices

250 g raw shrimp, cleaned and deveined

1/4 package rice vermicelli noodles, boiled and drained

1/4 bundle cilantro leaves, washed well

5-7 green onions, cut lengthwise in halves or thirds

1 handful of fresh mint leaves

1/4 head green lettuce, cut into small pieces

1 package rice paper

Procedures:

	Boil or grill the pork (marinate in fish sauce, sugar, garlic and shallots) until cooked through. Slice the pork pieces into strips.
	Poach the shrimp in a medium pot 3-5 minutes, until pink throughout.
	Slice the shrimp into halves, lengthwise.
	On a large work surface clear a spot large enough to roll the rolls and have all the ingredients in reach.
	Have a bowl of warm water handy.
	Dip one of the rice paper sheets into the warm water for about 3-5 seconds.
	Put it on the work surface infront of you. Let the rice paper soften for another 30 seconds or so.
	Add a little bit of all the ingredients on the bottom third of the roll. Roll it up halfways, tuck in the sides and finish rolling the rest or the way.
	Repeat with the rest of the ingredients.
	Serve with nuoc cham or hoisin dipping sauce.