Bánh Tráng Cuốn Thịt Nướng (Grilled Pork Rice Paper Rolls)
85% authentic · Vietnamese
A flavorful variation featuring marinated and grilled pork, fresh herbs, lettuce, and vermicelli noodles, all wrapped in rice paper. The grilled pork adds a smoky, savory dimension.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Rice paper wrappers12 sheets
- Pork shoulder, thinly sliced300g
- Lemongrass, minced2 tbsp
- Garlic, minced1 tbsp
- Shallots, minced1 tbsp
- Fish sauce2 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Rice vermicelli noodles100g
- Fresh mint leaves1 cup
- Fresh cilantro sprigs1 cup
- Perilla leaves (Tía tô)1 cup
- Lettuce leaves12 leaves
- Peanut dipping saucefor serving
- Waterfor softening wrappers
Steps
- 1
Marinate pork slices with minced lemongrass, garlic, shallots, fish sauce, sugar, and black pepper for at least 30 minutes.
- 2
Grill or pan-fry the marinated pork until cooked through and slightly charred. Let cool and slice if needed.
- 3
Cook rice vermicelli noodles according to package directions, then rinse with cold water.
- 4
Prepare a shallow dish of warm water for softening the rice paper.
- 5
To assemble, dip one rice paper wrapper in warm water until pliable. Lay it flat.
- 6
Layer a lettuce leaf, a few perilla leaves, a portion of noodles, grilled pork, mint, and cilantro near the bottom edge.
- 7
Fold the bottom edge over the filling, then fold in the sides. Roll tightly upwards.
- 8
Repeat with remaining ingredients. Serve immediately with peanut dipping sauce.
