Vietnamese Spring Rolls (Bi Cuon)

Steps

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1. 1
   Prepare the pork: cut pork shoulder into large chunks and place in a bowl. Add sliced shallots and minced garlic. Season with salt, pepper, fish sauce, and oyster sauce. Mix well and refrigerate overnight to allow flavors to infuse.
   ▶ ≈0:30
2. 2
   Prepare the pork rinds: soak the shredded dried pork rinds in water for 30 minutes to rehydrate them.
   ▶ ≈1:05
3. 3
   Cook the pork: heat oil in a pan over medium-high heat. Remove and set aside any shallots and garlic stuck to the meat. Sear the pork pieces for 3 minutes, flip, and cook another 2 minutes until lightly browned. Add back the reserved shallots and garlic and sizzle for about 30 seconds.
   ▶ ≈1:25
4. 4
   Add coconut juice and simmer: pour in coconut juice (or water with sugar), add salt, and mix. Cover and simmer on low to medium-low heat for 25 minutes, flipping halfway through. Continue cooking uncovered until liquid reduces and meat is caramelized. Let cool and slice into thin strips.
   ▶ ≈2:05
5. 5
   Toast the rice: toast jasmine rice in a pan over medium heat, stirring occasionally. After about 6 minutes when rice turns golden, lower heat and stir constantly for about 9 minutes to develop a deep toasted aroma. Once golden, turn off heat, stir for another 20 seconds, then cool and grind into fine powder.
   ▶ ≈2:36
6. 6
   Make the filling: drain the rehydrated pork rinds, blanch in boiling water for 1 minute 30 seconds, drain, and rinse with cold water. Mix the cooled pork strips with the cooked shallots and garlic in a bowl. Add minced fresh garlic, salt, and fish sauce. Cut the pork rind strands into small pieces and add to the mixture. Gradually add the toasted rice powder while mixing.
   ▶ ≈3:32
7. 7
   Prepare vegetables and herbs: cook rice vermicelli in boiling water for 5 minutes, drain, rinse with cold water, and snip with scissors. Blanch bean sprouts in boiling water for 10 seconds, drain and rinse with cold water to keep them crispy. Grate cucumber using a julienne peeler or grater and remove the watery core. Wash and dry mint, cilantro, and lettuce leaves, keeping them covered with a damp towel.
   ▶ ≈5:01
8. 8
   Assemble and roll: dip one rice paper wrapper in hot water (around 140°F) for just 2 seconds. Lay it on a damp towel with the smooth side down. Layer lettuce, cilantro, mint leaves, bean sprouts, and grated cucumber. Add rice vermicelli and top with 2 tablespoons of meat filling. Fold both sides toward the center and roll tightly, pressing out air as you go. Keep finished rolls covered with a dry towel to prevent the wrappers from drying out.
   ▶ ≈6:20
9. 9
   Serve: enjoy the spring rolls with nuoc cham dipping sauce topped with crushed roasted peanuts. Best eaten fresh. If making ahead, wrap each roll individually in plastic wrap and keep at room temperature for up to 3 to 4 hours.
   ▶ ≈7:41