Bi Cuon - Les Meilleurs Rouleaux de Printemps Vietnamiens au Porc et à la Poudre de Riz Grillé

I'll show you how to make the traditional version of Vietnamese spring rolls: Bì cuốn. It's the one I ate as a child, the only one I knew before shrimp rolls! In my family, Bì cuốn is THE spring roll par excellence. It's a delicious mixture of minced pork, toasted rice powder, and shredded pork rind, with herbs and raw vegetables. I like to add rice vermicelli. If you're new to bì cuốn, you'll love it! It's healthy, fresh, tasty, and ideal for sharing and making with others. 👉 At the end of the video, I also show you how to make delicious bowls of bì bún if you have any leftover spring roll filling. Enjoy your meal and happy home cooking! 👩🏽‍🍳 Ingredients for 18 rolls: Marinade: 500g pork loin 60g shallots 6 garlic cloves 1/2 tsp salt 1/2 tsp ground pepper 1 tbsp fish sauce 1 tbsp oyster sauce 100g fragrant long-grain rice 50g dried pork rind in strips 350ml coconut juice or water 2 tbsp fish sauce 2 garlic cloves 1/2 + 1/2 tsp salt 1 tbsp sunflower oil 200g rice vermicelli 250g bean sprouts 1 cucumber 10 mint sprigs 20g fresh coriander Salad leaves 18 rice cakes (28cm diameter) Nuoc cham sauce (spring roll sauce) Roasted peanuts Crushed Sauce for Spring Rolls, Spring Rolls, and Bo Bun: Nuoc Cham - Precise dosages and preparation technique:    • Sauce pour Nems, Rouleaux de Printemps, Bo...   "Spring Rolls" Playlist    • Rouleaux de printemps Goi Cuon - Cooking W...   📕To find my book "Cuisines d'Asie": https://linktr.ee/CookingWithMorgane 🌈INSTA:   / cooking_with_morgane   👍FB:   / cookingwithmorgane   🎶TikTok:   / cooking.with.morgane   💖https://www.cookingwithmorgane.com/