Place the pork in a medium saucepan and fill with enough water to cover the pork completely. Add in the peppercorns, star anise, cloves, cumin, fennel seeds, onion, and garlic. Bring to a simmer and cook over low heat until fork tender, about 45 mins to 1 hour. Remove from heat and let cool completely. Thinly slice and set aside until ready to use.

Bring a medium pot of water to a boil and add in the noodles. Cook until al dente, about 3 to 5 minutes. Drain and rinse with cold water.

When ready to assemble the wraps, warm up the tortillas slightly in a dry skillet to make them pliable. Working with one at a time, place a bit of noodles in the center. Top with a few slices of shrimp and pork. Top with cucumber, carrot, herbs and lettuce. Fold the sides slightly and then roll like you would a burrito. Set aside and continue assembling the rest. Chill or serve immediately with the peanut sauce (recipe follows) or sriracha for dipping.

To make the peanut sauce, combine the hoisin and peanut butter in a small saucepan. Add a splash or two of water and cook over low heat until it melts and comes together.