Rinse the shrimp and boil until cooked. Remove and place in a bowl of ice water. Remove the skin from the pork, boil until cooked, then transfer to ice water as well. Let both sit in the ice water for 5 minutes, then drain. (The ice water helps keep the shrimp firm and the pork from discoloring.)

Peel the shrimp and slice the pork thinly. Soak the herbs and vegetables in lightly salted water for 5 minutes, then rinse and drain. Finely chop the chili. Lightly crush the roasted peanuts.

Heat a pan with a little cooking oil. Add the shallots and fry until golden and crispy. Remove the shallots and drain on paper towels. In the same pan, add all the sauce ingredients and bring to a boil, stirring well. Remove from heat and pour into a bowl for dipping.

Prepare all the ingredients as shown. To assemble, lay out a rice paper wrapper, sprinkle a few drops of water to soften it, then add lettuce, herbs, vermicelli, bean sprouts, chives, pork, and shrimp. Fold in the sides and roll up tightly.