Spring Rolls

Ingredients

* 3 Tablespoons soy sauce
* 2 Tablespoons minced garlic
* 2 Tablespoons honey
* 1 pound pork tenderloin, trimmed
* 1½ pound medium shrimp
* ½ pound rice vermicelli (Bun noodles)
* 2 heads Boston lettuce
* 2 large carrots, peeled and shredded
* ¾ fresh mint leaves, shredded
* ¾ cup fresh cilantro leaves, shredded
* 35 round rice paper wrappers (8-in diameter)

Procedure

1. Preheat oven to 375°F.
2. In a small bowl, mix together soy sauce, garlic, and honey.
3. Place the pork tenderloin in a foil-lined baking pan. Pour the soy sauce-garlic marinade over the meat and turn to coat.
4. Roast about 35 minutes or until the pork is thoroughly cooked.
5. Allow to cool; then slice into 1½-inch-long strips.
6. Poach the shrimp in boiling water until pink; then peel, slice in half lengthwise, and devein. Set aside.
7. Heat water in a saucepan to cook the rice vermicelli. Soften the vermicelli in hot water; then cook until just tender.
8. Rinse under cold water and drain. Set aside.
9. Separate the lettuce leaves; rinse, dry, and remove the tough center ribs.
10. In a large bowl, toss together the pork, rice vermicelli, carrots, mint, and cilantro.
11. Fill a roasting pan with hot water.
12. Dip one rice paper wrapper into the hot water; then place it on a dishtowel.
13. Arrange a lettuce leaf on the lower third of the wrapper; then spoon 2 Tablespoons of the pork filling onto the lettuce.
14. Fold the bottom edge over the filling and tuck in the sides.
15. Place 2 shrimp halves, cut side down, on top; then roll up into a tight cylinder.
16. As the spring rolls are completed, place them on a serving platter and cover with a damp towel to keep them from drying out.
17. These can be prepared ahead of time and wrapped in plastic wrap until ready to eat.

Serves 15 to 35.