Pork Belly Spring Rolls with Creamy Coconut Dipping Sauce
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Test Kitchen Approved Recipe

A simple make-ahead meal that features fresh-cut fruit and veggies alongside succulent, sweet-spiced pork belly. 

16 spring rolls

Active Prep: 20 min
Cook: 1 hour 10 min


  • For pork belly:

  • 1 lb. pork belly
  • 4 tsp. Asian Delight BBQ Rub
  • 1/4 cup water
  • For creamy coconut dipping sauce:

  • 1 clove garlic
  • 1 cup cilantro leaves and stems, packed
  • 1 cup coconut milk
  • 1/2 cup cashews
  • 1 1/2 Tbsp. rice vinegar
  • 1 Tbsp. fish sauce
  • 1 Tbsp. honey
  • 1 Tbsp. lime juice
  • 1 Tbsp. Toasted Sesame Seeds
  • To assemble:

  • 16 round rice paper wrappers (bånh trång)
  • 1 carrot, peeled and cut into matchsticks
  • 1 cucumber, cut into matchsticks
  • 1 mango, peeled, cored, and cut into matchsticks
  • 1/4 head red cabbage, shredded
  • 1/4 cup sliced mint leaves

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Vegan/Vegetarian: Substitute sliced, seared portobello mushrooms (3 to 4 min. per side) for pork belly, soy sauce for fish sauce, and agave for honey.

Nut-free: Omit cashews from dipping sauce.


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.

Michael Kimball, Savory Spice Test Kitchen



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