Ingredients

SUMMER ROLLS

  • 2.75 ounces dried rice vermicelli
  • 18 sheets of 8.5 inch rice paper
  • 18 small shrimps
  • 4.25 ounces pork neck
  • 1 cup shredded iceberg lettuce
  • 1 bunch perilla
  • 1 bunch mint
  • 1 bunch garlic chives

HOISIN DIPPING SAUCE

  • ½ cup hoisin sauce
  • 1.5 tablespoons rice vinegar
  • ½ cup milk
  • 1 red bird’s-eye chile

ROASTED PEANUTS

1.66 cups raw shelled peanuts.

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