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Pork and Shrimp Spring Rolls
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Ingredients and directions
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(1 of 6) Pork and Shrimp Spring Rolls
Ready in 45 mins
1/2 pound (pounds) Medium shrimp frozen or fresh
(2 of 6) 8 ounce (ounces) Boneless pork loin or chicken breast
1 (8-10 oz.) package of dried rice vermicelli noodles or cooked to package instructions
(3 of 6) 1 Small head of lettuce
1 Medium cucumber cut into thin strips
1 Bunch of mint
1 Bunch of cilantro
(4 of 6) 12 (8-inch) rice paper wrappers can be found in Asian markets
1 teaspoon (teaspoons) Vegetable or canola oil
(5 of 6) 1 teaspoon (teaspoons) Garlic minced
1/4 cup (cups) Hoisin sauce
1 tablespoon (tablespoons) Peanut butter
(6 of 6) 1/4 cup (cups) Water
1 teaspoon (teaspoons) Rice vinegar
1/2 teaspoon (teaspoons) Corn starch plus 1 Tbsp. water (stir well until dissolved)