Cook the vermicelli according to the package's instructions. Drain and rinse the noodles and set aside to cool.

Wash and dry all of the herbs and vegetables you plan on using.

Add the pork belly and a peeled shallot to a pot of boiling water and cook for about 20 minutes, or until a fork/chopstick easily pierces the meat and the liquid coming out of it runs clear.

Remove the pork belly to cool but keep the cooking liquid. Slice the pork belly thinly.

Add 1 tbsp water to a small saucepan or pan and cook the shrimp on medium high heat until the shrimp are pink and no longer translucent. Let them cool before peeling them and slicing them in half.

In a small saucepan, sauté the minced garlic and shallot in a tablespoon of oil on medium heat.

Add the peanut butter, hoisin sauce, and reserved pork cooking liquid and stir until smooth.

Start by dipping a sheet of rice paper into a bowl of warm water QUICKLY. It's likely the rice paper will still feel stiff in your hands. It will continue to soften as you assemble the fillings.

Layer the shrimp cut side up on one end of the rice paper, followed by the pork belly, then herbs, then noodles, followed lastly by the lettuce.

Roll the filling snugly once, then fold the sides of the rice paper towards the middle. Roll the rest of the fillings all the way to the other end of the rice paper.

Serve the spring rolls with the peanut dipping sauce. You can add some crushed peanuts to the sauce for extra crunch.