Fresh Rice Paper Rolls With Pork

These fresh rice paper rolls showcase the bright, herbaceous flavors of Vietnamese cuisine.

Marinated pork simmers until melt-in-your-mouth tender, then gets wrapped in translucent rice paper along with crisp lettuce, aromatic cilantro and mint, and toasted rice powder for subtle crunch.

The beauty is in the contrast: soft pork, crispy vegetables, and chewy rice paper in every bite.

Chef Tips

• Rice paper technique: Dip each sheet briefly in warm water (just 2-3 seconds), then lay flat on a damp towel. It continues softening as you fill it.
• Fragrant rice powder adds texture: Toast uncooked rice in a dry pan until golden, then grind to coarse powder. This traditional ingredient adds nutty flavor and crunch.
• Rolling tight: Place fillings in the center, fold in sides first, then roll tightly from bottom to top. Tight rolls stay together for dipping.
• Serve with dipping sauce: Pair with sweet-sour fish sauce (nuoc cham) or hoisin-peanut sauce for authentic presentation.

Variations

• Use grilled shrimp instead of pork for lighter seafood version
• Add thin rice vermicelli noodles to rolls for heartier, more filling wraps
• Include julienned cucumber and carrots for extra vegetable crunch