Bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes or until they turn pink and opaque. Remove from water, let them cool, peel and devein them, and then cut each shrimp in half lengthwise.

In a pot of boiling water, add the pork. Boil for about 30 minutes or until the pork is fully cooked. Make sure it's no longer pink in the center. Remove the pork from the boiling water, let it cool, and thinly slice it.

Cook rice vermicelli according to package instructions.

Fill a shallow dish with water. Dip a rice paper sheet into the water for about 3-4 seconds. Place it on a flat and clean surface.

On the lower third of the rice paper, place a couple of shrimp halves, some pork slices, a small handful of noodles, lettuce, chives, and herbs.

Fold the sides of the rice paper over the filling, then roll from the bottom, tucking the fillings in tightly. Repeat with the remaining ingredients.

In a blender, combine salted soy beans with 8 tablespoons of filtered water. Blend until you achieve a smooth consistency.

Heat 2 tablespoons of cooking oil in a pan over medium heat. Sauté minced garlic until it turns a golden yellow.

Incorporate the blended salted soy bean mixture from step 1 into the pan. Add peanut butter and sugar, stirring well until the sauce thickens. Adjust the seasoning to taste and then turn off the stove.

Transfer the prepared soy sauce to a bowl. Sprinkle crushed roasted peanuts and minced chili into the sauce.