Wash your lettuce and cucumber

Cut your lettuce and cucumber into medium slices

Fill up a medium pot with water and bring it to a boil

Cook the vermicelli noodles for 10-15 minutes, making sure to stir every few minutes

After the noodles are done cooking, strain and rinse with cold water, and place them in a bowl

Wash the shrimp and boil for 15 minutes in the medium size pan

Strain the shrimp and put them in ice water for 3 minutes, then remove from the water

Wash the pork and boil it for 15 minutes to clean it, pour out the water, and boil it again in garlic powder and salt for another 15 minutes. You’ll know it is ready when you poke it with a chopstick, and the juices run clear instead of red

Remove the pork from the pot and place it in a bowl

Fill up a bowl with cold water

Dip the rice paper in the water for 3-5 seconds

Place it on a plate and wait around 30 seconds for the rice paper to soften up. You don’t want it to be too hard or too soft; around 30 seconds is just right

Add lettuce and cucumber

Add vermicelli noodles

Add mint and cilantro

Lastly, add your protein of choice neatly, whether it be shrimp, pork, or tofu

Start rolling from the bottom

Fold the left side over, and then the right side over

Finish rolling until you get to the top, and you’re all done!

- If there are leftover ingredients, you can store them in the refrigerator up to 4 days, and you can store the rice paper in a ziploc bag in your pantry

Wrap a block of firm tofu in paper towels and press for 10-15 minutes to remove excess water

Cut into thin rectangles

Sprinkle with salt and garlic powder

Fill your pan with 1 tbsp of oil and pan fry for 3-4 minutes or until golden

Let the tofu cool before wrapping

Mince the garlic and shallot

Put the garlic and shallot into a pan along with the oil of your choice

Cook until the garlic and shallot turn golden

Add in hoisin sauce, peanut butter, and water

Stir until it is well incorporated

Let it simmer on low heat

Remove when you’re ready to serve and top with peanuts