Fresh rice paper rolls are a delicious way to get more vegetables into your diet.
Wash and prep the vegetables and herbs.
Add plenty of water to a large pot and bring it to the boil.
Rinse the pork rashers under a tap and add it to the pot of boiling water. Allow to cook for 18 - 20 mins on medium heat.
While the pork is cooking, peel and devein the cooked prawns. Then cut each prawn in half length ways with a sharp knife. (Note 1)
After 18 - 20 mins, take the pork out and leave the stock in the pot. Cut one pork rasher in half to check if its done then set aside to rest and cool.
In a new pot, boil plenty of water and cook the rice vermicelli noodles as directed by the packaging. Once cooked, drain and leave aside to cool. Do not rinse the noodles.
Once the pork is cool enough to handle, cut into thin slices. Add the pork slices back into the reserve pork stock on a low setting. This will keep the meat warm and moist before serving.
Pour 2 cups of the pork stock through a strainer and into pot on medium - low heat.
Add the hoisin and vinegar. Stir through until completely dissolved.
In a small bowl combine the water and cornstarch. Add the cornstarch mixture to the sauce pot and continue to stir until the sauce starts boiling.
Check the sauce for taste and consistency. If it needs more flavour, then add more hoisin. If it needs to be thicker, add more cornstarch mixed with water. If its too thick, then add more water.
Take off the heat and set aside.
In large bowls add half cold water and half boiling water. Soften the rice paper by submerging it for a few seconds in the water. (Note 2)
Top with the meat. vegetables and herbs.