4 ounces or 1/2 cup hoisin sauce
1 1/2 tablespoons white vinegar
4 ounces or 1/2 cup milk
1 tablespoon crushed roasted peanuts
1 red chile, diced
10 ounces ground pork
10 ounces fish paste (see Cook's Note)
1 tablespoon fish sauce
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
12 spring onions, sliced
2 cloves garlic, finely diced
1/2 cup vegetable oil
12 sheets rice paper
1 bunch fresh perilla leaf, picked (see Cook's Note)
1 bunch fresh Vietnamese mint, picked
1 bunch fresh mint, picked
1 cucumber, halved and finely sliced lengthwise
3 star fruit, finely sliced
1/2 bunch fresh garlic chives, sliced into 2-inch lengths
Fish paste and perilla leaf can be found at specialty Asian markets.
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