Ingredients
500g half fat and half lean meat
500g rice vermicelli
200g peanuts
500g shrimp
100g liquid lard
300g soya sauce

To taste: beansprouts, salad greens, fresh herbs, field garlic, sugar, rice paper, dried shallot, garlic.

Preparation
Wash pork and boil until done; cut into slices. Wash the shrimp and boil until done, shell and cleave in two.

Wash beansprouts, salad greens, fresh herbs and field garlic; soak in slightly saline water; drain; cut the field garlic; soak in slightly saline water; drain; cut the field garlic into 10cm pieces.

Place everything on a rice paper; fold in one side and roll up into a roll 7cm long; put the rolls onto a flat plate. Serve cool with peanut dipping sauce.