All the ingredients needed shown below.

Spread grilled pork (nem nuong) on a piece of foil and try to flatten it evenly then spread oil on both sides. Bake grilled pork at 375F for 30 mins then air-fry at 350F for 5 mins on both sides.

Blanch shrimp by bringing a pot of water with lemon to full boil and turn off heat. Add shrimp for about 2 mins and transfer to ice bath.

Slice grilled pork into thin pieces and slice shrimp in half.

Boil vermicelli noodles according to packaged directions, drain and rinse with cold water.

Dip rice paper roll in cold water and wait about 10-20 seconds until it softens.

I like to add all the herbs and vermicelli noodles on a piece of red leaf lettuce then on top of the rice paper for easier rolling. You want to add the protein near the end of the rice paper so that it shows on the outside (aesthetic purpose only). You don't need to do this and can add the protein on top of the lettuce if it's easier for you to roll the rice paper like that.

To roll, you want to roll forward then fold both sides inwards and continue rolling.

To make the creamy peanut-hoisin sauce, combine peanut butter and hot water and mix that first. Once that is thoroughly mixed, add in the rest of the ingredients and mix again. Taste test and see if you need to add more of anything. You can also add a squeeze of lime juice for extra freshness.