Cook the pork: Place the 8 oz pork belly or 8 oz pork shoulder in a Saucepan and cover with 3 tbsp water (加更多稀释). 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 shrimp, 去壳和去肠 and cook for 2–3 minutes, until pink and just curled. Do not overcook. Drain immediately and rinse under 3 tbsp water (加更多稀释) to stop cooking. Once cool, slice each 12 shrimp, 去壳和去肠 in half lengthwise — this is key for the classic look of the roll where 12 shrimp, 去壳和去肠 are visible through the wrapper.

Cook the vermicelli: Place the dried 3 ½ oz rice vermicelli noodles, 干的 in a large Mixing Bowl and cover with boiling 3 tbsp water (加更多稀释). Let soak for 5–7 minutes until tender but still with a slight chew. Drain in a Colander, rinse under 3 tbsp water (加更多稀释), 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 cucumber and 1 carrot into thin 3-inch matchsticks. Separate the 1 head of butter lettuce (小的). Pick the 1 bunch of mint, 新鲜的 and 1 bunch of cilantro. 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 (加更多稀释). Stir constantly for 1–2 minutes until smooth and slightly thickened. Remove from heat and stir in the 1 clove of garlic, 切碎的, 12 pieces of rice, 1 tsp sugar, 1 tsp lime juice, and 1 tsp sriracha sauce (optional) (if using). Adjust consistency with a little more 3 tbsp water (加更多稀释) — it should be thick enough to coat a spoon but pourable. Pour into a small serving bowl and top with crushed 1 tbsp peanut, 碎的，烤的 (optional).

Set up your rolling station: Fill a large shallow Mixing Bowl or Pie Dish with warm (not hot) 3 tbsp water (加更多稀释) — warm 3 tbsp water (加更多稀释) is more forgiving and less likely to make the paper sticky or tear. Arrange your fillings in order: 12 shrimp, 去壳和去肠, 8 oz pork belly, 1 head of butter lettuce (小的), 3 ½ oz rice vermicelli noodles, 干的, 1 cucumber, 1 carrot, herbs. Keep a clean damp Kitchen Towel nearby to place finished rolls on.

Soften the 12 pieces of rice: Working one at a time, dip a 12 pieces of rice into the warm 3 tbsp water (加更多稀释) 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 12 shrimp, 去壳和去肠 halves (cut-side up so they show through the wrapper), then 2–3 slices of 8 oz pork belly. Add a small 1 head of butter lettuce (小的) leaf, a small handful of 3 ½ oz rice vermicelli noodles, 干的, a few sticks each of 1 cucumber and 1 carrot, and a few leaves each of 1 bunch of mint, 新鲜的 and 1 bunch of cilantro. 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 (加更多稀释) 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 2 tbsp creamy peanut butter 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.