This is a Southeast Asian staple.  Most of us are used to the flour wrapper deep fried ans served with duck sauce.  This is a lighter version used in Vietnam and Thai cuisine.  The peanut sauce rocks and I will use it on a lot of other things.  A word about the wrappers;  it will take you a few tries to use those at least it did for me.   I hope you like them.

8 oz can tomato sauce

6 oz brown sugar

8 oz teriyaki

1//2 pound 26-30 shrimp
1 head Napa cabbage Or Thai cabbage

1 package Chinese noodles (leave the flavor package in the bag it has 73%!if your days sodium Yikes!!)
1 bunch mint leaves

1/2 red onion sliced really thin

1 bunch green onion
1 pack spring rolls wrappers

1 avocado cut into thin slices (optional)

Sauce
1/2 cup peanut butter
8 oz hoisin sauce
6 oz water                                                                                                                                               1 tablespoon honey

Water and cornstarch slurry
Crushed peanuts

Pork loin instruction

Cook pork loin 25  minutes at 350  in teriyaki sauce brown sugar, and tomato sauce remove from oven

cut in 1/4” pieces

Shrimp bring 2 pints of water to a boil add shrimp let cook for 5 or until pink minutes drain

and cut in half lengthwise

Dip spring roll wrapper in warm water for 3 seconds

place pork on one end or shrimp your choice do both

add chopped cabbage

add avocado

add broccoli slaw

add mint leaves

place  2 halves shrimp in middle of roll

roll from pork end and roil spring rolls making sure to tuck in ends

This step I can’t do well so you will see in the pictures

Sauce

mix water, hoisin, honey and peanut butter

bring to a boil

add 2 teaspoon water and cornstarch in a bowl and add to hoisin mixture

and cook until thicken