Ingredients (for 15 rolls):
-1/3lb pork belly
-15 prawns
-fresh assorted herbs
-1/2lb bean sprouts
-1/3lb rice vermicelli
-fresh Chinese chives
-15 sheets bánh tráng (rice paper)
-fresh coconut juice or water

What to Do:
Boil pork and prawns in coconut juice or water; reserve cooking liquid to make dipping sauce. Slice pork into thin pieces. Peel prawns and slice in half. Wash bean sprouts, and herbs. Cook rice vermicelli and drain. Wet a piece of rice paper; add a row of herbs in the center, followed by some noodles, and bean sprouts. Lay prawns and meat in a row above the noodles and veggies towards the edge of the rice paper. Fold sides of rice paper over and add a stalk of chive in the center. Roll up starting at the end with the noodles and veggies, ending at the end with the prawns and meat.

Dipping Sauce:
-3 tbs hoisin sauce
-2 tbs peanut butter
-1/2 cup meat and prawn stock
-3-4 tbs sugar
-2 cloves garlic
-1 tsp oil

*Mince garlic and fry in oil until fragrant. Add hoisin sauce, peanut butter, sugar and stock. Bring the sauce to a boil and give a taste test, all flavors should be equal.