Bi Cuon — Vietnamese Pork Skin Spring Rolls
Chewy rice paper wraps filled with shredded pork skin, fresh herbs, and crisp vegetables — served with a crunchy salad and peanut dipping sauce. Ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 22g
Ingredients
- 8 oz Rotisserie pork or canned shredded pork skin
- 8 sheets Rice paper wrappers
- 2 cups Lettuce or mixed salad greens
- ½ cup Fresh herbs (mint, cilantro, or basil)
- ¼ cup Crushed roasted peanuts
- 2 tbsp Fish sauce (for dipping sauce)
Instructions
- 1
Toss salad greens with a light drizzle of olive oil and a pinch of salt. Divide between two plates.
- 2
Fill a shallow bowl with warm water. Dip one rice paper wrapper into water for 5 seconds until pliable.
- 3
Lay wrapper on a clean surface. Layer with lettuce, pork, herbs, and a sprinkle of peanuts in the center.
- 4
Roll tightly from one end, tucking in the sides as you go, until sealed. Place seam-side down.
- 5
Repeat with remaining wrappers and fillings. Arrange rolls on the salad plates.
- 6
Whisk fish sauce with 2 tbsp water and a pinch of sugar. Sprinkle more peanuts over rolls and serve sauce on the side.
Tools you’ll need
- Shallow bowl (for water)
- Cutting board
- Two dinner plates
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