• Ingredients:

1/2 cup water

2 tablespoons white vinegar

1 tablespoons rice wine

1/2 teaspoon salt

1 pound shrimp with shells on

2 tablespoons vegetable oil

8 ounces pork loin

20 pieces dried rice paper

1 medium head butter lettuce

1 cup fresh basil leaves

1 cup fresh mint leaves

2 small red chilies, thinly sliced

1 cup bean sprouts

1 bunch chives, cut in

3-inch to 4-inch lengths

(Recipes are available at Henlong Market, please ask for package.)

• Instruction:

In a frying pan, combine water, vinegar, rice wine and salt. Bring to a boil. Add shrimp, simmer until just done. Cool and peel. Heat oil in a separate pan, sear pork in pan for about 2 minutes or until lightly browned all over. Add liquid from cooking shrimp to the pan, simmer pork for 15 minutes or until tender. Remove from heat, drain and cut into thin slices. Follow the same steps as for wrapping the pork roll using lettuce, basil, mint, chiles, bean sprouts and chives. Serve with Peanut Sauce.