Prepare the following as described:
Spring roll wrappers (rice paper rounds or rice noodle sheets)
Lettuce
Bean sprouts
Basil (cleaned, stripped from stem)
Mint (cleaned, stripped from stem)
Cilantro (cleaned, stripped from stem)
Sesame leaves (cleaned, stripped from stem, chopped)
Rice noodles (cook, rinse in cold water, drain)
Shrimp (boiled, slice in half, vertical)
Pork shoulder (boiled, sliced thin against the grain)
Prepare all ingredients and have in circle around your work station. If you are using rice paper rounds, soften them by running them under hot water. Shake off excess liquid; lay on plate to finish softening. I typically use two plates, and start assembling one roll while the next rice paper is absorbing liquid.
Place one leaf of lettuce on lower 1/3 of round, place bean sprouts on top of lettuce, noodles on top of sprouts, pork on top of noodles, and herbs on top of meat. Start rolling over the herbs, and as you get about 1/3 of the roll completed, fold over the ends.
After you have the ends folded, add three shrimp halves, cut side up and finish rolling the rest of the wrapper. Repeat until ingredients are gone – or you have enough spring rolls.
NOTE: Salad rolls should not be refrigerated; this will make the wrappers stale and stiff. They can be wrapped in plastic and refrigerated for one night, but this will impact the texture of roll. You can freshen a stiff roll to a certain degree by running hot water and dipping your roll in it for a few seconds.
Serve with peanut dipping sauce and/or sweet chili sauce.