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Remove the pork from the fridge 10-15 minutes before cooking
Heat a BBQ or frying pan over medium-high heat with a little oil and sear the pork for 3-4 minutes on each side until caramelised and just cooked through
Remove from the pan and rest for at least 5 minutes, then slice thinly against the grain
Cook the rice vermicelli according to packet instructions, drain and set aside to cool
Prep all the vegetables and herbs so everything is ready to roll
Combine hoisin, sriracha, honey, fish sauce, peanut butter, lime juice and peanuts in a bowl
Gradually add warm water until smooth and spoonable, taste and adjust with extra lime or chilli if needed
Fill a shallow dish with warm water and dip a rice paper wrapper in briefly until just softened, then lay flat
Layer lettuce, noodles, cucumber, carrot, herbs and a few slices of pork in the centre
Fold the bottom up, tuck in the sides and roll tightly
Repeat with remaining ingredients
Serve the rice paper rolls on a platter with the peanut lime dipping sauce on the side