This Vietnamese Spring Roll Has a Secret Ingredient — Bi Cuon

I'm going to show you how to make traditional Vietnamese spring rolls, Bí Quáng. When I was a kid in Laos, this was the only kind of spring rolls we knew, and it has a secret ingredient that most people have never even heard of, toasted rice powder. If you've never tried it, you really have to. And at the end of the video, I'll show you how to turn the leftover filling into delicious balls. We start by marinating the pork. Cut 1 pound of pork shoulder into large chunks like this. Put them in a large bowl. Thinly slice 2 ounces of shallots and add them in. Mince 6 garlic cloves and add those too. Now season with ½ tsp salt ½ tsp ground pepper 1 tbsp fish sauce And 1 tbsp oyster sauce Give everything a good mix. The meat is going to soak up all those flavors. Ideally, let it marinate overnight in the fridge for maximum flavor. The next day, grab 1 ½ ounces of dried shredded pork rinds. These are super thin, fat-free and already cooked. Soak them in water for 30 minutes. After a night in the fridge, the marinated flavors have gone deep into the meat. Pick off any little bits of shallot and garlic stuck to the meat. We do not want those to burn in the pan. Set them aside for later. Heat a pan over medium-high heat and add 1 tbsp of vegetable oil. Spread it around. Sear the pork pieces for 3 minutes. Then flip them. And cook for another 2 minutes. We're looking for a lightly browned surface with a little caramelization. That gives you an amazing roasted flavor. Now add back those shallots and garlic you set aside. Let them sizzle for about 30 seconds. The heat wakes up their aroma. Pour in 1 ½ cups of coconut juice. If you don't have any, just use 1 ½ cups of water with 1 tsp of sugar. Also add 1 ½ tsp salt. And mix. Coconut juice has a sweet flavor that balances out the saltiness of the dish. And as it cooks, its natural sugars help with caramelization without burning the meat. Cover and let everything simmer on low to medium-low heat for 25 minutes. Flip the pieces halfway through. While that's going, toast 1 ½ cup of jasmine rice in a pan over medium heat and stirring from time to time. This toasted rice is what gives our spring rolls their great aroma. After about 6 minutes, the rice starts to turn golden. Drop the heat to low. From now, stir constantly for about 9 minutes. You're going to gently build up a deep grilled rice aroma. Once the grains are nicely golden, turn off the heat. Stir for another 20 seconds, then let it cool. After 25 minutes of simmering the pork, remove the lid and let the liquid reduce, turning the meat occasionally. The flavors concentrate and the surface of the pork gets beautifully caramelized. When there's just a little liquid left, turn off the heat and let the meat cool down. After 30 minutes, drain your soaked pork rinds. They should be well rehydrated. Drop them into boiling water for 1 minute and 30 seconds. Then drain and rinse under cold water. Now slice the pork, first into thin slices, then into small strips. Put them in a large bowl. Take those shallots and garlic from the pan and add them in. Mince 2 garlic cloves and add them too. Season with ½ tsp salt and 2 tablespoons fish sauce. Mix well. The fresh garlic adds a different aroma than the cooked garlic. Separate the strands of the pork rind and cut them into small pieces. Their texture is a little chewy and slightly gelatinous. And that's exactly what makes this roll so unique and satisfying. Add them to the filling. Now grind the toasted rice into a fine powder. Grinding it is what releases its aroma. Add it to the filling gradually, mixing as you go. The powder will absorb the moisture and puff up a little. You can make this filling the day before, so when it's time to roll, it will be ready. I love adding rice vermicelli noodles to my bicon. Traditionally in Vietnam, they are not included. Cook 7 ounces of rice vermicelli noodles in boiling water for 5 minutes. Drain and rinse with cold water. Drain again. Give them a few snips with scissors. Blanch 9 ounces of bean sprouts in boiling water for 10 seconds. Then drain and rinse under cold water to keep them crunchy. Let them drain. Grate a cucumber. You can use a julienne peeler or a grater. Remove the watery core. It'll make the rice paper tear. Just snack on it. Use large rice paper wrappers. These are about 11 inches diameter. I like using rice paper specifically made for fresh spring rolls. But any kind works. These ones have a little tapioca starch in them, which gives them a slightly stretchy, pliable texture. Each wrapper has a smooth side and a slightly textured side. Lay a clean, damp kitchen towel on a cutting board. Wash and dry 10 sprigs of fresh mint, ¾ oz fresh cilantro and some lettuce leaves. Keep them covered with a damp towel so they stay fresh. To make one roll, dip one wrapper in hot water, around 140°F but for just 2 seconds. Lay it on the damp towel smooth side down. The towel soaks up extra water and helps the wrapper soften perfectly. Place the fillings near the edge closest to you. A piece of lettuce, some cilantro, snip the stems into small pieces so they don't pull out when you bite into the roll. Add fresh mint leaves, bean sprouts, put them on top of the lettuce, not directly on the rice paper, or the moisture could tear it, a little grated cucumber, also on top of the lettuce, rice vermicelli, spread them over the sprouts and cucumber, and finish with 2 tablespoons of meat filling. For easier rolling, you can spread the ingredients a bit more lengthwise. Fold both sides toward the center, keeping them parallel. Then roll it up, pressing firmly as you go, pushing the air out. It's really important to roll tight, that way everything stays in place when you bite into it and nothing falls out. Keep the finished rolls covered with a dry towel so the wrappers don't dry out. Your Vietnamese biquan are ready. Eat your biquan fresh. After a few hours, the wrappers lose their softness and they are not as good. Everyone gets their own small bowl of Nuoc Cham dipping sauce. Top it with some crushed roasted peanuts. If you need to make them a little ahead, wrap each one in plastic wrap, so you can keep them tender at room temperature for up to 3 to 4 hours. These spring rolls are so incredibly flavorful. You can really taste the braised pork, the toasty rice powder, crispy veggies, that slightly chewy and gelatinous pork rind. The rolls hold together perfectly with every bite. The homemade Nuoc Cham dipping sauce is really important. Check out my video on how to make it with just 4 simple ingredients. Now the things to remind for making your biquan a success. Marinate and sear the pork for maximum flavor. Don't skip the signature ingredients, shredded pork rinds and toasted rice powder. Dip your rice paper in hot water for just 2 seconds. Lay it on a damp kitchen towel. Load it up with veggies and fresh herbs. Roll it tight. And eat them fresh! Got some leftover filling? Make Vietnamese Bee Bun-like bowls. It's basically the Vietnamese version of salad bowl. In a bowl, add fresh veggies, rice vermicelli noodles, the filling with pork, rind and toasted rice powder, crispy fried shallots or onions, crushed roasted peanuts. Drizzle everything with Nuoc Cham sauce. Then mix it all up and enjoy! Thanks for watching! Subscribe to Morgane Recipes for more homemade dishes.