Boil the pork belly and shrimp until cooked. Slice the pork into strips about the length of a roll. Cut the shrimp in half lengthwise. Season the shrimp and pork lightly with a bit of salt and pepper for extra flavor.

Dip the rice paper sheets in warm water to soften. Lay them out and get ready to roll.

Fill each roll with lettuce, cucumber, bell pepper, cilantro, chives, rice vermicelli, and the shrimp and pork. Roll tightly and serve with sweet and tangy dipping sauce.

For the dipping sauce, mix 3 parts fish sauce, 1 part vinegar, 1 part lime juice, 2 parts sugar, 4 parts hot water, minced garlic and chili, and a pinch of MSG and black pepper.