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Vietnamese Spring Rolls 'BI CUON'

The traditional recipe including pork rind to make awesome spring rolls

The spring rolls are from Vietnam, there you can enjoy different kinds of recipes. The one I present you here is 'Bi Cuon', this is the traditional recipe using the pork rind ('Bi'). These rolls are not so easy to find because in restaurants it is almost always the recipe 'Goi Cuon' which is proposed, the one with the pork chest and shrimp.

Do not be reluctant because of the pork rind, in the end, its mixture with the grilled rice powder will give a truly excellent taste and fragrance and a very pleasant texture as well.

Concerning the rice papers, there are many brands and qualities. To make the spring rolls, when I can compare in the store I like to choose the ones that are the most translucent and that contain cornstarch or tapioca starch.They will give a more elastic and soft texture.

The rolls do not keep very long because the rice papers will dry and the flavors decrease, it is better to eat them shortly after making. Enjoy with homemade spring roll dipping sauce in which you will add crushed peanuts.

Ingredients for 18 Spring Rolls

  • 500g of pork meat
  • 200ml of water
  • 2 tsp of salt
  • 6 garlic cloves
  • 2 tbsp of oil
  • 50g of dried pork rind
  • 100g of thai fragrant rice
  • 2 tbsp of fish sauce
  • Spring roll dipping sauce 'Nuoc Cham'
  • 3 tbsp of crushed peanuts
  • 250g of bean sprouts
  • 1 cucumber
  • 1 bunch of mint
  • 1 bunch of coriander
  • 1 bunch of Phak Pheo (Vietnamese mint)
  • 18 rice papers

Vietnamese Spring Rolls 'BI CUON'
Vietnamese Spring Rolls 'BI CUON' Ingredients
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