I actually took TWO CRAFTSY CLASSES and combined both techniques from Asian Wrap & Roll and Vietnamese Classics Pho, Noodles & Beyond. To simplify making these Rice Paper Rolls, and being it was my first time, I cheated and used prepared frozen shrimp; and they were tender and yummy! For the pork, I used pork loin cut into 1" portions making it better for even cooking in the water bath; it was so tender. Suggestion for the pork: Make sure you remove any silver skin off the pork loin before cooking. I served these these Rice Paper Rolls with some delicious dipping sauce!