6 oz. crispy Roast Pork, sliced thin (recipe to follow)
3 T. Honey
2 T. Dry Sherry
1 t. chili Powder

8 oz. Rice Vermicelli
1 lb. cooked Shrimp, devined, detailed, and cut in half
1 C. shredded cooked Chicken
3 Pickled Onions, cut into fine strips
3 Dill Pickles, cut into fine strips
1 Carrot, grated
1 package round Banh Trang Rice Paper
1 Butterhead Lettuce
Sprigs of Cilantro
Sprigs of Mint

Dipping Sauce:
1/2 C. Muoc Mam (Fish Sauce)
1 Red Chili Pepper, finely chopped
1 clove Garlic, finely chopped
2 to 3 t. Lemon Juice
2 t. Wine Vinegar
2 t. Ginger Wine
1 t. Sugar

Mix Honey, dry Sherry, and Chili Powder together and spread over the Pork.
Rest 1 hour.
Broil Pork until really crisp, turning often for even cooking.
Allow to cool, then cut into thin strips.

Make the Dipping Sauce by combining all the ingredients into a small bowl, mix well.

Soak the rice vermicelli in water that was boiled but slightly cooled.
Place a clean tea towel on the counter.
Dip single sheets of Banh Trang into warm water until soft a pliable, and place on the towel.
Place some cold Vermicelli, Shrimp, Chicken, Pork, Onion, Pickles, and Carrot near the center of the Rice Paper.
Roll the bottom edge of the paper up and over the filling, tucking it in under the filling on the upper side.
Then fold in both the left and right sides of the paper, and roll the wrapper upwards, like a borrito.
Place the Srping Roll, some Mint, and some cilantro onto a Lettuce Leaf, and place on a platter.
Repeat until all of the ingredients are used up.

To Eat:
Pick up a filled lettuce leaf, dip into the dipping sauce, and eat with your fingers.

Note: Ingredients can be +/-, added to or subtracted from to suite your personal taste, but this is how the Vietnamese make it, and it's really good.