Vietnamese Grilled Pork Rice Paper Wraps
Charred pork belly slices wrapped in rice paper with crispy spring rolls, pickled vegetables, and herbs. A complete Vietnamese dinner that comes together in under 20 minutes using a hot skillet.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ¾ lb pork belly or pork shoulder, thinly sliced
- 3 tbsp fish sauce
- 1 whole lime (juiced)
- 3 clove garlic, minced
- 12 count rice paper wrappers
- 8 count pre-cooked spring rolls (frozen, reheated)
- 2 cups lettuce, herbs, pickled carrots & daikon (prepared)
Instructions
- 1
Toss pork slices with fish sauce, lime juice, and minced garlic in a bowl.
- 2
Heat a large skillet over high heat until very hot, about 2 minutes.
- 3
Add pork to the skillet in a single layer and sear without stirring for 2 minutes until edges char.
- 4
Flip pork and sear 1–2 minutes more until cooked through and lightly charred.
- 5
Warm spring rolls in the skillet for 1 minute per side, then transfer to a plate with the pork.
- 6
Serve pork, spring rolls, rice paper, lettuce, herbs, and pickled vegetables family-style for wrapping.
Tools you’ll need
- large skillet (12-inch)
- bowl
- tongs
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