Special equipment: 12 wooden chopsticks, soaked in water for 20 minutes
Preheat a grill to medium heat.
For the Hoisin Dipping Sauce: In a saucepan combine the hoisin sauce and the white vinegar, put over medium heat and then add the milk, and stir through. Continue to stir just before the boiling point is reached, then allow the mixture to cool. Sprinkle the dipping sauce with crushed peanuts and diced chile. Set aside.
Using a mortar and pestle combine the pork and fish paste. Mince and pound to a fine smooth paste.
In a large mixing bowl, combine the fish sauce, sugar, salt, and pepper. Mix well until the sugar dissolves. Now add the pork and fish paste to the seasoning, then add the spring onions, garlic, and vegetable oil and mix to combine.
Knead the paste and pound handfuls of it in the bowl until the paste reaches an elastic consistency.
Form a sausage shape from the paste and form it around the top 2/3 of a wooden chopstick. Repeat this process with all the paste.
Cook the pork skewers on the grill for 8 minutes turning the chopstick every 2 minutes.
Place the rice paper on a work surface and layer with the mixed herbs, cucumber, star fruit, and garlic chives. Remove the pork from the chopsticks by gently rotating. Place the pork on the layered greens, and roll up the rice paper. Repeat with the remaining ingredients. Dip the wraps into the reserved hoisin dipping sauce.
Fish paste and perilla leaf can be found at specialty Asian markets.
Recipe courtesy of Luke Nguyen