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Trim fat from lean beef or pork. Grind twice in a food processor until completely smooth. Freeze for 1–1.5 hours until semi-frozen.
Soak pork skin in water with salt and vinegar/wine for 10 mins. Rinse with hot water and wine, then plunge into ice water. Chill before slicing.
Mince garlic and chili for meat; slice remaining for garnish. Prep coriander and crush toasted peppercorns. Cut wrapping sheets.
Beat semi-frozen meat with fish sauce, sugar, salt, rice powder, pepper, garlic, and chili until sticky and elastic.
Cut pork skin into strips and mix into meat on low speed for 2-3 mins until evenly distributed.
Add seasoning packets following manufacturer instructions. Mix until fully incorporated into the meat.
Spoon mixture onto wrappers with garlic, chili, and coriander. Roll tightly to remove air and seal ends. Finish within 20 minutes.
Ferment at room temperature until firm and sour. Move to refrigerator once desired taste is reached.