Hue Spring Roll (Cuon Hue)
THE INGREDIENTS:
5 fresh steamed rice flour wrappers
1 large rice paper, sprinkled with water
8 springs water spinach
1/2 cup fresh fragrant leaves (mixture of basil, mint and cilantro)
1 medium sweet potato, peeled, cooked and thinly sliced
1/4 cup steamed rice vermicelli noodles
4 ounces lean pork, boiled and thinly sliced
4 ounces preserved sour shrimp
Spread the steamed rice flour wrappers over softent rice paper (which makes it easier to roll but is discarded). Place the water spinach, fragrant leaves, sweet potato and rice noodles in a line along the paper. Roll the wrapper tightly. Cut into 1-inch segments and display them on a plate, topping each segment with a slice of pork and a shrimp. Serve this dish with shrimp paste dip.
Enjoy!
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