Cut pork belly into chunks and blanch in cold water to remove impurities; drain. In a fresh pot, add soy sauce, rock sugar, rice wine, star anise, and enough water to cover the meat. Bring to a boil over high heat, then reduce to low heat, cover, and braise for about 50 minutes until chopsticks can pierce through easily. Let cool, then slice or shred.
Cut pressed tofu into strips. Heat a pan with a little oil and pan-fry over medium heat until lightly golden on both sides.
Beat eggs with a pinch of salt. Lightly oil a flat pan, cook thin egg crepes over low heat, let cool, and cut into strips.
Heat a dry pan (no oil), add cabbage and bean sprouts with 2 tbsp water, cover and steam for 5 minutes. Season with salt, then spread out on a plate to drain and cool completely (critical step).
Mix peanut powder and raw cane sugar evenly; set aside.
Stack 2 spring roll wrappers. Sprinkle peanut sugar powder as a base layer, then arrange fillings in order: cabbage & bean sprouts → egg crepe → pressed tofu → red-braised pork → cilantro. Place fillings in the lower third of the wrapper.
Fold the bottom edge up over the fillings, fold both sides inward, then roll tightly from bottom to top. Cut diagonally and serve.
