RICE PAPER SALAD ROLLS

• 1. Prep the filling: boil noodles in pot of water for 3-5 minutes, until soft-chewy. Drain, rinse, set aside to cool.
• 2. Fill saucepan half full of water, add salt, and boil. Add shrimp, slide pan off heat, cook for 3-5 minutes until curled and pinky orange. Use slotted spoon to transfer to a plate and cool.
• 3. Return water to a boil, then drop in pork. When bubbles form at edge of pan, move It from heat and cover, let stand for 20 minutes (pork should be firm yet yield a bit to the touch). Save stock for sauce later.
• 4. To make shrimp lie flat, cut each into halves on a cutting board, making sure it is the horizontal direction. Use middle and index fingers of hand to steady the shrimp as your wield the knife in a sawing motion with the other hand.
• 5. Cut pork across the grain, into 1/8 inch and 4 inches long strips. Wash and prep all the veggies and herbs.
• 6. Set up a wrapping station by filling a wide bowl with very warm water, placing the rice paper in the water gently as to ensure it is just barely wet.

7. Place half a lettuce leaf, 1 sprig each of mint and cilantro, 2 shrimp and 2 pieces of pork. Fold the wrap starting with the ends into the center, followed by rolling the entire wrap into one side. (Keeping the ends folded in)