Rice Paper Rolls

Ingredients:
0.5 kg of cooked or fresh prawns
0.5 kg of pork belly
lettuce
handful of mint leaves
a bunch of Chinese leek
a packet of dried vermicelli
1 pack of rice paper
For the sauce
A bottle of hoisin sauce
chili
garlic
unsalted peanut butter (salted peanut butter makes the sauce very salty)
crushed peanuts (can be substituted by crunchy peanut butter)


Other fillings that you can use: bean sprouts, thinly sliced omelet egg

Cooking:

• Boil some vermicelli and let it dry after cooked
• Clean the pork belly with salt and hot water, remove some fat if you want, then boil it. Once it's cooked, cut it into long and small pieces.
  
• Peel the cooked prawns' skins and cut each prawn into half along its length if you like.
• Wash the lettuce, mint and leek. Cut leek into pieces of around 5cm in length.
• Pour some oil onto a sauce pan, put some chopped garlic in and then half of the hoisin sauce bottle. Stir constantly, then put some peanut butter and some water ( you can use the broth that you got after boiling the pork belly), and fresh chili or chili sate in. Taste and put some sugar if needed
• Wrap: dip the rice paper into warm water to wet it, then place it on a plate, put some lettuce, mint and leek on one end of the paper, place prawn and meat next to the lettuce (not on top, so we can see the prawns after we roll it), then roll the rice paper.
• Enjoy your fresh rolls