Goi cuon (Spring roll / Summer roll)

Makes 16 springrolls                        Preparing time: 30 to 60 minutes Cooking time: 5 minutes ½ bundle leaf lettuce, torn into bite-size pieces ½ pound bean sprouts ½ bundle mint leaves ½ bundle cilantro 1 pound shrimp ½ cup lemon juice ½ pound pork sirloin 1 (12-ounce) package bánh tráng rice paper ⅓ package bún rice stick noodles, cooked Magic Monkey Sauce or Anchovy Mix Clean and drain vegetables and shrimp. Boil the shrimp with lemon juice in a saucepan until the shrimp turns pink. Remove the saucepan from the heat. Peel the shells from the shrimp and de-vein (page 116). Boil the pork sirloin with 6 cups of water in a saucepan at medium high heat. Cook the pork for 15 minutes or until the pork is no longer pink. Remove the saucepan from the heat. Transfer the pork to a bowl and allow to cool. Slice the pork into thin slivers. Cook the bún noodles. Separate the rice papers from each other. Fill a large bowl with hot water. Dip a single rice paper slightly into the bowl. Warning: Over soaking the rice paper will make wrapping difficult. Place the rice paper flat on a plate. Place the ingredients in the following order in the center of the rice pager: a small piece of leaf lettuce, 10 to 20 strands of rice noodles, 5 to 6 bean sprouts, a small branch of mint leaves, and a few leaves of cilantro. Place 3 pieces of shrimp on top, separating them from each other. Place 3 pork slices in between the shrimp.  Wrap all of the ingredients eggroll style. Serve as an appetizer with Magic Monkey Sauce or Anchovy Mix.