Cook the pork: Place the 8 oz pork belly or 8 oz pork shoulder in a saucepan and cover with 3 tbsp water warm. Add 1 tsp 1 tsp salt. 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 large shrimp peeled and deveined and cook for 2–3 minutes, until pink and just curled. Do not overcook. Drain immediately and rinse under 3 tbsp water warm to stop cooking. Once cool, slice each 12 large shrimp peeled and deveined in half lengthwise — this is key for the classic look of the roll where 12 large shrimp peeled and deveined are visible through the wrapper.

Cook the vermicelli: Place the dried 3 ½ oz dried rice vermicelli noodles in a large mixing bowl and cover with boiling 3 tbsp water warm. Let soak for 5–7 minutes until tender but still with a slight chew. Drain in a colander, rinse under 3 tbsp water warm, 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 medium English cucumber julienned into thin matchsticks and 1 medium carrot julienned into thin matchsticks into thin 3-inch matchsticks. Separate the 1 small head butter lettuce leaves separated. Pick the 1 bunch fresh mint leaves picked and 1 bunch fresh cilantro sprigs picked. 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 hoisin sauce, 2 tbsp creamy peanut butter, and 3 tbsp water warm. Stir constantly for 1–2 minutes until smooth and slightly thickened. Remove from heat and stir in the 1 clove garlic minced, 1 tsp rice vinegar, 1 tsp sugar, 1 tsp fresh lime juice, and 1 tsp sriracha (if using). Adjust consistency with a little more 3 tbsp water warm — it should be thick enough to coat a spoon but pourable. Pour into a small serving bowl and top with crushed 1 tbsp crushed roasted peanuts for garnish.

Set up your rolling station: Fill a large shallow mixing bowl or pie dish with warm (not hot) 3 tbsp water warm — warm 3 tbsp water warm is more forgiving and less likely to make the paper sticky or tear. Arrange your fillings in order: 12 large shrimp peeled and deveined, 8 oz pork belly, 1 small head butter lettuce leaves separated, 3 ½ oz dried rice vermicelli noodles, 1 medium English cucumber julienned into thin matchsticks, 1 medium carrot julienned into thin matchsticks, herbs. Keep a clean damp kitchen towel nearby to place finished rolls on.

Soften the 12 pieces round rice paper wrappers 22 cm / 8.5 inch diameter: Working one at a time, dip a 12 pieces round rice paper wrappers 22 cm / 8.5 inch diameter into the warm 3 tbsp water warm 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 large shrimp peeled and deveined halves (cut-side up so they show through the wrapper), then 2–3 slices of pork belly. Add a small small head butter lettuce leaves separated leaf, a small handful of dried rice vermicelli noodles, a few sticks each of medium English cucumber julienned into thin matchsticks and 1 medium carrot julienned into thin matchsticks, and a few leaves each of bunch fresh mint leaves picked and 1 bunch fresh cilantro sprigs picked. 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 water warm 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 crushed roasted peanuts for garnish 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.