Cook the pork: Place the 8 oz panceta de cerdo or 8 oz pork shoulder in a saucepan and cover with 3 tbsp agua tibia. Add 1 tsp 1 tsp sal. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 20–25 minutes, until fully cooked through and a skewer meets no resistance. Transfer to a bowl and let cool completely. Once cool, slice thinly (about ⅛ inch thick) across the grain.

Cook the shrimp: In the same pot of simmering water (or a fresh pot), add the 12 camarones grandes and cook for 2–3 minutes, until pink and just curled. Do not overcook. Drain immediately and rinse under 3 tbsp agua tibia to stop cooking. Once cool, slice each 12 camarones grandes in half lengthwise — this is key for the classic look of the roll where 12 camarones grandes are visible through the wrapper.

Cook the vermicelli: Place the dried 3 ½ oz fideos de arroz vermicelli in a large mixing bowl and cover with boiling 3 tbsp agua tibia. Let soak for 5–7 minutes until tender but still with a slight chew. Drain in a colander, rinse under 3 tbsp agua tibia, and shake well. Use scissors to cut into roughly 4-inch lengths — this makes them much easier to portion into rolls.

Prep all vegetables and herbs: Julienne the 1 pepino inglés mediano cortado en juliana en palitos finos and 1 zanahoria mediana cortada en juliana en palitos finos into thin 3-inch matchsticks. Separate the 1 pequeña cabeza de lechuga mantequilla con hojas separadas. Pick the 1 manojo de hojas de menta fresca recogidas and 1 manojo de ramas de cilantro fresco recogidas. Cut chives into 4-inch lengths if using. Arrange everything on a large platter or in separate bowls — this makes rolling much smoother and more enjoyable.

Make the dipping sauce: In a small saucepan over low heat, combine the 3 tbsp salsa hoisin, 2 tbsp crema de cacahuete, and 3 tbsp agua tibia. Stir constantly for 1–2 minutes until smooth and slightly thickened. Remove from heat and stir in the 1 diente de ajo, 1 tsp vinagre de arroz, 1 tsp azúcar, 1 tsp jugo de limón fresco, and 1 tsp sriracha opcional (if using). Adjust consistency with a little more 3 tbsp agua tibia — it should be thick enough to coat a spoon but pourable. Pour into a small serving bowl and top with crushed 1 tbsp cacahuetes tostados triturados para decorar.

Set up your rolling station: Fill a large shallow mixing bowl or pie dish with warm (not hot) 3 tbsp agua tibia — warm 3 tbsp agua tibia is more forgiving and less likely to make the paper sticky or tear. Arrange your fillings in order: 12 camarones grandes, 8 oz panceta de cerdo, 1 pequeña cabeza de lechuga mantequilla con hojas separadas, 3 ½ oz fideos de arroz vermicelli, 1 pepino inglés mediano cortado en juliana en palitos finos, 1 zanahoria mediana cortada en juliana en palitos finos, herbs. Keep a clean damp kitchen towel nearby to place finished rolls on.

Soften the 12 piezas envoltorios de papel de arroz redondo de 22 cm / 8.5 pulgadas de diámetro: Working one at a time, dip a 12 piezas envoltorios de papel de arroz redondo de 22 cm / 8.5 pulgadas de diámetro into the warm 3 tbsp agua tibia for 10–15 seconds, rotating it so the entire surface is wet. It should feel soft and slightly tacky but NOT completely limp — it will continue to soften as you add the fillings. Lay it flat on your work surface or the damp kitchen towel.

Layer the fillings: In the bottom third of the wrapper, lay 3 camarones grandes halves (cut-side up so they show through the wrapper), then 2–3 slices of panceta de cerdo. Add a small pequeña cabeza de lechuga mantequilla con hojas separadas leaf, a small handful of fideos de arroz vermicelli, a few sticks each of pepino inglés mediano cortado en juliana en palitos finos and 1 zanahoria mediana cortada en juliana en palitos finos, and a few leaves each of manojo de hojas de menta fresca recogidas and 1 manojo de ramas de cilantro fresco recogidas. Do not overfill — less is more for a tight, neat roll. If using chives, let them stick out one end for a decorative touch.

Roll it up: Fold the bottom edge of the wrapper up and over the fillings, tucking it snugly underneath them. Fold in both sides like a burrito. Then roll forward firmly but gently until completely sealed. The wrapper is self-sealing — no 3 tbsp agua tibia or glue needed. Place seam-side down on the damp kitchen towel. Repeat with remaining wrappers and fillings.

Serve immediately: Arrange the finished rolls on a serving platter. Serve whole or slice in half on the diagonal to show off the colorful filling. Serve with the 1 tbsp cacahuetes tostados triturados para decorar dipping sauce on the side. Rolls are best eaten within 1–2 hours of making — cover with a lightly dampened paper towel if holding briefly.