Basil Spring Rolls with Hoisin-Peanut Sauce

Begin by filling a medium-sized pot with lightly salted water and placing it on the stovetop to reach a gentle simmer. Once the water has reached this temperature, add the shrimp and cook for 2-3 minutes, or until they turn opaque. Remove the cooked shrimp from the water with a slotted spoon and let them cool down slightly before gently patting them dry with a paper towel. Remove the tails and shells from the shrimp, then slice them in half.

Next, fill another pot with lightly salted water and bring it to a boil. Cook the pork in this boiling water for around 10 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). Remove the cooked pork from the water and let it cool down before slicing it into thin strips.

In a separate pot, fill it with water and bring it to a boil. Cook the noodles in this boiling water until they become tender, stirring occasionally for about 7-8 minutes. Once the noodles are cooked, drain them and rinse them with cold water to prevent sticking.

Now, fill a medium-sized bowl with warm water. Dip each wonton wrapper in this water for about 30 seconds, until it becomes soft and pliable. Lay the wrapper flat on a surface and place 2 basil leaves side by side, about 2 inches from the edge of the wrapper. Add 4-5 shrimp halves on top of the basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle some cilantro and mint on top, followed by a handful of bean sprouts. Starting from one end, roll the wrapper over once, fold both sides in towards the center, and continue rolling as tightly as possible without tearing. The end result should be a roll that is approximately 1-1.5 inches thick.

In a saucepan, warm the hoisin sauce, peanut butter, and water over medium-high heat. Bring this mixture to a boil, then immediately remove it from the heat. If desired, garnish the sauce with chopped peanuts and serve the rolls with this dipping sauce for a delicious meal.