1 bunch fresh Thai basil - leaves picked from stems
1 cup chopped fresh cilantro
1 cup chopped fresh mint
2 cups bean sprouts
1 cup hoisin sauce
1 tablespoon creamy peanut butter
1 tablespoon water
chopped roasted peanuts
Method
In a medium-sized pot, bring lightly salted water to a gentle boil. Add shrimp and cook for 2 to 3 minutes, or until they turn opaque. Drain the shrimp, let them cool slightly, and pat dry with a paper towel. Peel, devein, and slice them in half.
In another pot, bring lightly salted water to a boil. Add the pork and cook at a low boil for about 10 minutes until it reaches an internal temperature of 145°F (63°C). Once done, allow it to cool and slice into thin strips.
Bring a pot of water to a boil again. Add the rice noodles and cook until tender, about 7 to 8 minutes, stirring occasionally. Drain and rinse them under cold water to prevent sticking.
Take a medium bowl and fill it with warm water. Soak each rice paper wrapper in the water for about 30 seconds until it becomes soft and pliable. Place the wrapper on a clean, flat surface. In the center, lay down 2 basil leaves side by side about 2 inches from the edge. On top of the basil, arrange 4 to 5 halves of shrimp, followed by a few strips of pork, and a small handful of noodles. Finish with a sprinkle of cilantro, mint, and bean sprouts. Starting from one end, roll the wrapper over the filling, fold the sides in toward the center, and continue rolling tightly without tearing the wrapper. The finished roll should be roughly 1 to 1.5 inches thick.
In a saucepan over medium-high heat, combine hoisin sauce, peanut butter, and water. Bring the mixture to a boil, then remove it from the heat immediately. If desired, top the sauce with chopped peanuts and serve alongside the rolls for dipping.
