From The Best of Vietnamese and Thai Cooking , by Mai Pham. Serves 6 to 8 No single dish better represents the delicateness of Vietnamese cuisine than this one. Traditionally filled with juicy shrimp and pork, they also can be stuffed with grilled chicken, salmon, or just about anything, such as leftover turkey from Thanksgiving. 1/3 pound pork shoulder 12 medium-size raw shrimp with shells 8 (12-inch) round rice papers (keep extra on hand just in case you tear some) 1 small head red leaf lettuce, leaves separated and washed 1/4 pound rice vermicelli, cooked in boiling water 4 to 5 minutes, rinsed, and drained 1 cup bean sprouts 1/2 cup fresh mint leavesAccompaniments: 1 cup hoisin-peanut sauce (see below) or Vietnamese dipping sauce (see below) 1/4 cup chopped roasted peanuts for garnish 2 tablespoons ground chili paste for garnish Cook the pork in boiling salted water until just tender, about 30 minutes. Set aside to cool and then slice into 1 x 2-1/2-inch pieces. Cook the shrimp in ...