Banh Trang Cuon Thit Heo

Ingredients

• Chili pepper - 1, thinly sliced (optional)
• Garlic - 2 cloves, minced
• Sugar - 1 tablespoon
• Lime juice - 2 tablespoons
• Fish sauce - 1/4 cup
• Cucumber - 1, julienned
• Carrot - 1, julienned
• Bean sprouts - 1 cup
• Cilantro leaves - 1/2 cup
• Mint leaves - 1/2 cup
• Lettuce - 1 head, leaves separated
• Rice paper wrappers - 12 sheets
• Pork tenderloin - 300g, thinly sliced

Instructions

1. In a bowl, combine the pork slices, fish sauce, lime juice, sugar, minced garlic, and chili pepper (if using). Let marinate for 15 minutes.
2. Heat a grill or grill pan over medium-high heat. Grill the marinated pork slices for 2-3 minutes on each side, or until cooked through and slightly charred. Remove from heat and set aside.
3. Prepare a large bowl of warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable. Place it on a clean surface.
4. On the lower third of the rice paper wrapper, place a lettuce leaf, a few mint leaves, cilantro leaves, bean sprouts, julienned carrot and cucumber, and a few slices of grilled pork.
5. Fold the sides of the rice paper wrapper over the filling, then roll it up tightly from the bottom to form a neat roll.
6. Repeat the process with the remaining ingredients.
7. Serve the Banh Trang Cuon Thit Heo with a dipping sauce made from fish sauce, lime juice, sugar, and chili pepper (optional). Enjoy!