Bi Cuon (Vietnamese Shredded Pork Rolls)

Ingredients

Pork shoulder

1 pound, cooked and shredded

Rice paper wrappers

10-12 pieces

Lettuce leaves

10-12 leaves, large

Carrot

1, julienned

Cucumber

1, julienned

Bean sprouts

1 cup

Cilantro leaves

1/2 cup

Mint leaves

1/2 cup

Garlic

2 cloves, minced

Chili pepper

1, finely chopped (adjust to taste)

Lime juice

2 tablespoons

Fish sauce

3 tablespoons

Sugar

1 tablespoon

Instructions

1. Cook the pork shoulder in a pot of simmering water until tender, about 1.5-2 hours. Once cooked, let it cool slightly before shredding into thin strips.
2. In a small bowl, prepare the dipping sauce by mixing together the fish sauce, lime juice, sugar, minced garlic, and finely chopped chili pepper. Adjust the sweetness or spiciness according to your preference.
3. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds, or until it becomes pliable but not overly soft.
4. Place the softened rice paper on a clean surface. Lay a lettuce leaf on the bottom third of the wrapper. Top with a few mint and cilantro leaves, some bean sprouts, julienned cucumber and carrot, and a generous handful of shredded pork.
5. Carefully fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to form a neat roll. Repeat the process with the remaining rice paper wrappers and filling ingredients.
6. Serve the Bi Cuon rolls on a platter with the dipping sauce on the side. Enjoy fresh for the best texture and flavor!