Crystal-Wrapped Goi Cuon with Peanut Hoisin Dip

Bring a pot of water to a boil. Cook the pork tenderloin at a gentle simmer for about 20 minutes until cooked through. Remove, let cool completely, then slice into thin strips.

In the same water, cook the shrimp until pink and curled, about 2-3 minutes. Drain, cool, and slice each shrimp in half lengthwise.

Cook the rice vermicelli according to package directions, rinse in cold water, and drain well. Snip into shorter lengths with scissors for easier rolling.

Prepare the peanut dipping sauce by whisking together hoisin sauce, peanut butter, sriracha, garlic, and warm water until smooth. Top with crushed peanuts. Set aside.

Set up a rolling station with all the fillings arranged within reach. Fill a large shallow dish with warm water.

Dip one rice paper wrapper into the warm water for about 5 seconds, just until pliable but still slightly firm. Lay it flat on a clean damp surface.

On the lower third of the wrapper, layer a lettuce leaf, a small bundle of vermicelli, a few strips of pork, bean sprouts, and fresh herbs.

Fold the bottom edge up over the filling, tuck in the sides tightly, then lay 3 shrimp halves cut-side up along the fold line so they will show through the top of the roll.

Continue rolling tightly upward to seal. The shrimp should be visible through the translucent wrapper.

Repeat with remaining wrappers and fillings. Serve immediately with the peanut hoisin dipping sauce.