Shredded Pork Skin Fresh Springs Rolls / Bi Cuon is a popular restaurant dish and with this easy recipe, you can make these wonderfully refreshing rice paper rolls at home. The shredded pork and pork skin is savory and so flavorful. Encased in delicate rice paper and loaded with abundant greens, herbs and springy rice noodle, the Shredded Pork Skin Fresh Spring Rolls are light and refreshing. Enjoy the springs rolls dunked in savory sweet fish sauce dipping sauce with carrot and radish pickles. This is an amazing appetizer bursting with flavor and freshness. Enjoy!
Transfer the pork skin onto a large plate lined with paper towels. Allow to air-dry while continuing with the next steps.
Transfer the chopped garlic into a small skillet. Add 2 Tbsp vegetable oil. Over Medium heat, stir-fry the garlic until just golden, approximately 3 minutes.
Transfer the fried garlic into a small sieve separating the garlic and oil. Set both aside for now.
Transfer the pork loin into a large pan or plate. Sprinkle 1/2 Tbsp salt and 1/2 Tbsp vinegar on the first side. Lightly rub the mixture onto the pork. Flip the pork onto the other side. Sprinkle another 1/2 Tbsp salt and 1/2 Tbsp vinegar and rub again.
Gently wash the pork pieces under cold running water, rinsing away the salt and vinegar.
Pat the pork dry using paper towels.
Flip the pork and continue cooking on the second side. The natural pork juices and coconut water should create a caramel sauce in the skillet. Flip and rotate the pork a few times coating it in the sauce. Continue pan-frying until the pork is fully cooked, approximately 5-6 minutes total cooking time.
Add the thinly sliced pork loin along with the remaining 2 Tbsp roasted rice powder and remaining fried garlic. Toss together combining well.
Dip a sheet of rice paper in warm water, wetting it completely. Shake off the excess water and place the rice paper on a flat surface.
On top of the rice paper, add 2-3 mint leaves, a 4 inch section of green leaf lettuce, 2 sprigs cilantro, 1 oz rice vermicelli and 1 oz shredded pork skin. Carefully lift the sides of the rice paper and fold into the center. Starting at the end closest to you, roll up the rice paper tucking in all the ingredients. Use medium pressure when rolling. Continue with the same steps to making the remaining rolls.
Refrigerate any remaining portions and enjoy within 3-4 days.
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