Rice Paper Rolls with Sliced Pork and Fresh Vegetables

Boil the pork belly: Place pork belly in a pot of cold water, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through and tender. Drain, let cool, then slice thinly against the grain.

Prepare the vegetables: Wash and thoroughly dry the lettuce and mint leaves. Slice the cucumber into thin matchsticks or half-moons. Peel and julienne the carrot into thin strips.

Make the Nuoc Cham dipping sauce: In a small bowl, combine the fish sauce, granulated sugar, fresh lime juice, and minced garlic. Stir until the sugar dissolves completely. Taste and adjust sweetness, sourness, or saltiness as desired.

Assemble the rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 5-10 seconds until it's just pliable. Lay it flat on a clean surface.

Arrange fillings: Place a piece of lettuce near the bottom edge of the wrapper, then add a few mint leaves, some cucumber and carrot strips, and finally a few slices of pork. Do not overfill.

Roll the wrapper: Fold the bottom edge of the wrapper over the fillings, then fold in the sides. Tightly roll the wrapper upwards to create a firm, neat roll. Repeat with the remaining ingredients.

Serve immediately: Arrange the fresh rice paper rolls on a platter and serve with the prepared Nuoc Cham dipping sauce on the side.