Hué spring rolls

Hué spring rolls

Cha gio hue

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From
South East Asian Food

These spring rolls feature more prawns than pork and are served with a classic Hue sauce.

Ingredients

Quantity Ingredient
500g raw prawns
250g lean minced pork
1/2 cup cloud-ear fungus, soaked in warm water until soft, hard bits cut off, then finely chopped
50g mung-bean vermicelli, soaked in warm water until soft and then cut into 4 cm lengths
5 spring onions, finely chopped
2 garlic cloves
100g beansprouts, roughly chopped
salt and pepper, to taste
1 packet rice papers

Method

  1. Shell and devein the prawns and dry them thoroughly. Mince them in a food processor, add the minced pork and mix to a rough paste. Mix together with cloud-ear fungus, vermicelli, spring onions, garlic, beansprouts, salt and pepper.
  2. Prepare the rice papers, then to fill and cook the spring rolls, proceed as for Cha gio. Eat with a Herb salad plate and Nuoc tuong cham dipping sauce, which is the classic Hue dipping sauce.
Tags:
SBS
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