For pork belly: Preheat oven to 300 degrees. Cut pork belly into 4 to 5 thick slices, like thick bacon, and rub all sides with Asian Delight BBQ Rub. Pour water into a small baking dish. Place pork belly slices in a single layer across the bottom. Cover tightly with aluminum foil and cook for 1 hour, or until pork is tender with a slight chew. Increase oven temperature to 400 degrees, remove foil covering, and cook for another 10 min., or until pork has browned slightly. Cut pork belly into 2-inch pieces and set aside.
For creamy coconut dipping sauce: Add all ingredients to blender and blend for 30 seconds, or until smooth, scraping the sides as needed. Pour sauce into small bowls for dipping and chill until ready to serve.
To assemble: Fill a wide, shallow bowl with water. Submerge rice paper wrappers in water for 6 to 7 seconds. Transfer to a clean surface and begin layering fillings (2 pieces of pork belly; a few pieces of carrot, cucumber, mango, and red cabbage; and a pinch of mint) in a 5-inch row just below the center of the wrapper. Use two hands to bring bottom of wrapper up and over the fillings, forming the start of a tight roll. Fold in left and right sides before rolling fillings all the way to the top. Space rolls out on a serving platter to prevent sticking. Serve with dipping sauce while pork is still warm or chill and serve cold.