Pork and Shrimp Spring Roll Goi Cuon With Peanut Sauce Nuoc L

Ingredients

• 1 lb pork tenderloin, trimmed
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1 1/2 tablespoons vietnamese fish sauce
• 1 tablespoon sugar
• 1/4 teaspoon fresh ground black pepper
• peanut oil (optional) or olive oil (optional)
• 1/2 lb fine rice vermicelli (bun)
• 12 (10 inch) rice paper sheets (banh trang)
• 1 lb boiled shrimp, sliced in 1/2 lengthwise
• 1 medium cucumber, halved lengthwise and then thinly sliced on the diagonal
• 1 1/2 cups thinly shredded romaine lettuce
• 48 mint leaves
• 24 fresh cilantro stems
• 48 sprigs Thai basil
• 1 carrot, cut into julienne
• 1 tablespoon peanut oil
• 3 garlic cloves, minced
• 1 teaspoon chili paste
• 1 tablespoon tomato paste
• 1/2 cup chicken stock or 1/2 cup water, plus
• 2 tablespoons chicken stock or 2 tablespoons water
• 1/2 teaspoon sugar
• 2 tablespoons peanut butter
• 1/4 cup hoisin sauce
• 1/4 cup unsalted dry roasted peanuts, finely chopped
• 1 fresh Thai red chili pepper, seeded and thinly sliced (optional)
• sriracha sauce, for garnishing (optional)

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