Boil the pork until cooked, then slice thinly. Boil the shrimp just until done, peel, and remove the heads.

Separate the lettuce leaves and wash them. Wash the cilantro and pick the leaves. Shred the carrot into thin strips and blanch until just tender.

Lay out a rice paper wrapper. Place lettuce, rice vermicelli, sliced pork, cilantro, and carrot on top. Roll once, then add shrimp and continue rolling tightly. Serve with a dipping sauce made from fish sauce, sugar, lime, and chili.