Instructions: Roll pork skin and tie with a string. In a saucepan, bring water to a boil. Add pork skin. Simmer for 8 to 10 minutes or until well cooked, drain. Cool and slice very thinly. Add sugar and vinegar. Set aside.

Place sliced pork loin in saucepan with coconut juice, simmer over medium heat until half cooked. In a separate pan, heat oil over medium heat and add garlic. Cook until lightly browned, then add pork loin and saute until well done. Remove from heat, cool down and shred into thin pieces.

Combine pork skin, pork, salt and pepper.

Rub rice paper with a moist towel until paper is soft and flexible. Place a little of the lettuce, basil, mint and pork mixture on the paper. Roll up firmly. Cut into finger-length (3-inch to 4-inch) pieces. Serve with Fish Sauce Dip.

This recipe yields 4 servings.

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