Lay 1 lettuce leaf over the bottom one-third of the rice paper round, flattening it to crack the rib. Spread a generous teaspoon of the mayonnaise over the lettuce, then top with 3 mint leaves, arranged end-to-end, and a few slices of pork. Top with about 1/2 cup of the noodles.
Fold in the left and right sides of the rice paper, then lift the bottom edge up and over the filling. Tightly roll the rice paper away from you one turn, enclosing the filling completely. Arrange 3 pieces of shrimp, cut side up and end-to-end, in a row on the rice paper, then roll another turn to enclose the shrimp. Continue rolling as tightly as possible, tucking in the sides, until you have formed a compact cylinder. Place the roll on a platter or baking sheet and cover with a damp kitchen towel to keep moist. Repeat with the remaining rice paper and filling ingredients. The rolls can be made up to 2 hours in advance. Refrigerate them, covered with the damp towel, until serving.
Just before serving, cut each roll crosswise into thirds and arrange on a platter. Serve with peanut sauce (recipe below) in small bowls for dipping.
Makes about 2 cups
1 cup sweet (glutinous) rice
1/2 cup roasted peanuts
2 cloves garlic
1 Thai chile, stemmed
3 Tbsp red miso
3 Tbsp ketchup
3 Tbsp canola oil
3 Tbsp sugar
2 Tbsp vegetarian stir-fry sauce
1 1/2 tsp freshly squeezed lemon juice
1/2 tsp toasted sesame oil
Rinse the rice in a fine-mesh sieve until the water runs clear, then transfer to a heavy-bottomed pot with a lid. Add 2 cups water and bring to a boil over high heat. Decrease the heat to low, cover, and cook for about 15 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 10 minutes. Then uncover, fluff with a fork, and let cool to room temperature. Alternatively, the rice can be prepared in a rice cooker.
In a food processor, combine the cooled rice, peanuts, garlic, chile, miso, ketchup, canola oil, sugar, stir-fry sauce, lemon juice, and sesame oil and process until the mixture is a fine paste. Thin with water (about 1/2 cup) until the texture is smooth and creamy. Transfer to a bowl, cover, and refrigerate until ready to serve. The sauce will keep, refrigerated, for up to 4 days.
Shrimp and Sweet Potato Fritters
Makes 18 fritters; serves 6 as a snack
1 cup all-purpose flour
1/2 tsp ground turmeric
1/4 tsp cayenne pepper