Salad rolls, traditionally filled with juicy shrimp and pork, can be stuffed with just about anything, including grilled chicken, salmon or leftover Thanksgiving turkey. Rice paper sheets tear easily, so keep extra on hand just in case.

1/2 pound pork shoulder

Water

Salt

1/8 pound rice vermicelli

12 shrimp with shells on

8 (12-inch round) rice paper sheets

1 small head red leaf lettuce, leaves separated

1 cup bean sprouts

1/2 cup mint leaves plus extra for garnish

1 cup Hoisin Peanut Sauce or Nuoc Cham (see separate recipe)

1/4 cup chopped peanuts

2 tablespoons ground chile paste

Cilantro sprigs (optional)

Cook pork in boiling salted water until just tender, 45 to 55 minutes. Set aside to cool, then slice very thin.

Cook rice vermicelli in boiling water 1 to 5 minutes. Rinse and drain. Set aside.

Cook shrimp in salted boiling water until just cooked through, about 1 minute. Refresh in cold water. Shell, devein and cut in half lengthwise. Set aside.

Just before making rolls, set up salad roll "station." Fill large mixing bowl with hot water. Have more hot water handy to add to bowl if temperature drops below 110 degrees. Choose open area on counter and arrange in order rice paper, hot water, damp cheesecloth and platter holding pork, shrimp, vermicelli, lettuce, sprouts and mint.

Working with 2 rice paper sheets at a time, dip 1 sheet, edge first, in hot water and turn until completely wet, about 10 seconds. Lay sheet on cheesecloth and stretch slightly to remove wrinkles. Wet second rice paper sheet and place it alongside first. (This enables you to work with first rice paper sheet while second is being set.)