Vietnamese Rice Paper Rolls - cooking recipe

Ingredients

None None FOR THE PORK
10 oz pork tenderloin
2 tbsp hoisin sauce
1 tbsp peanut oil
None None FOR THE OMELET
3 None eggs, lightly beaten
1 None green onion, thinly sliced
2 tsp peanut oil
None None FOR THE DIPPING SAUCE
1/3 cup sweet chili sauce
1 None lime, juiced
1 tbsp fish sauce
None None FOR THE ROLLS
4 oz rice vermicelli noodles
1 None red pepper, seeded and thinly sliced
1 None carrot, cut into matchsticks
16 None cooked large shrimp, peeled and deveined, tails intact
1 bunch each mint and cilantro, leaves picked
1/2 cup roasted peanuts, chopped
16 sheets (8 inches) round rice paper

Preparation

For the pork, combine pork and sauce in a shallow dish; turn to coat. Heat oil in a large skillet on medium heat. Cook pork 2-3 mins on all sides, until cooked through and golden brown. Set aside to rest until ready to serve.
For the omelet, whisk eggs and green onion in a medium bowl. Heat oil in same cleaned skillet on medium-high heat. Pour in egg, swirling to coat. Cook 1-2 mins, until just set and golden underneath. Slide out onto a cutting board. Roll up and cut into strips.
For the dipping sauce, whisk all ingredients in a medium bowl.
Place noodles in a heatproof bowl and cover with boiling water. Let stand 5 mins until tender. Drain well.
Thinly slice pork and arrange on platter with omelet, noodles, pepper, carrot, shrimp, herbs and nuts.
Serve rice papers at the table with individual shallow dishes of hot water to dip and soften. Soak one wrapper at a time until soft and place on a clean tea towel. Place chosen fillings in center of wrapper and roll up to enclose. Serve with dipping sauce.