Vietnamese Salad Rolls

18 8” rice paper round shells

½ head iceberg lettuce very thinly shredded

2 lbs Snowy Palms Resort Asian Braised Pork, pulled and shredded, see recipe in a separate posting at this link: Snowy Palms Resort Asian Style Braised Shredded Pork 
27 cooked, cleaned and deveined shrimp tails, split down the back

8 oz vermicelli rice noodles soaked in hot water per package instructions then rinsed in cold water

Soak rice rounds in warm water to soften for a few seconds (do not let the rounds get soggy and limp, remove just as the paper starts to wilt) then remove to a clean flat surface.

 Place 3 tablespoons of noodles, 3 tablespoons lettuce and 2 tablespoons pork on the softened rounds at the front edge about 4 inches wide.  Roll the filling halfway then tuck the open ends over towards the center, place 3 pieces of shrimp cut side up then finish rolling up. It should look like a translucent egg roll or very fat cigar, or other phallic symbol of your dreams.

Place finished rolls on a serving tray and cover each layer with plastic wrap as these yummy things will stick together like a hooker to a drunken sailor. Once all salad rolls are finished and placed on a serving tray, refrigerate for 1-2 hours prior to serving.

Serve with warm Snowy Palms Resort Peanut Sauce (found in a separate posting at this link. Snowy Palms Resort Peanut Sauce