Spring Rolls with Hoisin-Peanut Sauce

1. Add shallots, ginger, and scallions to a pot of water and simmer pork belly on medium heat for 15 minutes until cooked through.
2. While the pork is cooking, make the sauce by sautéing garlic with oil until fragrant (1 minute) on medium low heat.
3. Add hoisin sauce, peanut butter, sambal, and rice vinegar. Thin it out with coconut soda or water and once fully incorporated, set it aside to cool down and top with crushed peanuts.
4. Remove pork belly and place in an ice bath.
5. Add peeled deveined shrimp the same pot with the lid and the heat turned off. Let the residual heat cook the shrimp for 3 minutes then place shrimp in an ice bath.
6. Thinly slice pork belly and cut shrimp lengthwise.
7. Pour boiling hot water onto rice sheets for 1.5 minutes and place in an ice bath. Drain and set it aside.
8. Wash and prep vegetables and herbs.
9. Dip rice sheet into a bowl with warm water and place the vermicelli rice sheet onto the bottom third of the sheet followed by the lettuce, carrots, cucumber, and herbs followed and pork belly. Line up the shrimp on top making sure the orange side is facing down.
10. Roll it up making sure to tuck in the sides.