Boil a pot of water and cook the pork shoulder for roughly 12 - 15 minutes or until cooked. Once done, chop into small thin strips and then transfer to a bowl. (Note 1)
Cook the vermicelli noodles as directed on the packet. Once done, transfer the noodles to a bowl.
Cut all your vegetables and have everything prepped ready for assembly.
Dip the rice paper in a bowl of warm water and make the rolls. (Refer to the pictures above for help)
In a small pot on medium heat, add the hoisin and boiling water. Stir until combined.
In a small bowl, mix the cornstarch and cold water until completely combined. Add cornstarch mixture to the sauce and stir until thickened. (Note 2)
Serve the rice paper rolls with the dipping sauce.