Hue spring rolls

Hue spring rolls

Michael Fountoulakis

In Vietnam, sweet potato has an image problem. When Vietnam did not produce enough rice to feed its people throughout the eighties, it was widely used as a rice substitute, and now reminds people of those hard times. Nevertheless, the sweet potato has its charms and it is good to see the humble vegetable included in this dish that often appears as part of royal banquets.


Quantity Ingredient
1 medium orange sweet potato
vegetable oil
1 pork fillet
6 rice-paper wrappers
12 water-spinach sprigs
1 handful coriander leaves
1 handful mint leaves
1 handful thai basil leaves
100g rice vermicelli
30 pickled prawns
classic dipping sauce, to serve


  1. Preheat the oven to 180°C. Wash the sweet potato and rub with oil. Place on an oven rack and roast whole for 40 minutes, or until a skewer easily passes through the flesh. When cool enough to handle, rub off the skin and slice into 5 cm batons.
  2. Remove any fat and sinew from the pork fillet. Poach the fillet in barely simmering water—boiling water will result in tough meat. Cook for 12–15 minutes, or until cooked through. Remove from the heat and allow the pork to rest for 10 minutes before slicing thinly.
  3. Take 1 sheet of rice paper and dip into very warm water for 1 second. Do not allow to soak as the paper will continue to take in water and will tear when rolled. Place on a flat surface and let it rest for 20 seconds.
  4. Divide the sweet potato, spinach sprigs, herbs and vermicelli into 6 even portions and place 1 portion in a tight line on the bottom third of the rice paper. Lift the bottom of the rice paper up to encase the filling. Fold in the sides and roll tightly. Repeat with the remaining portions.
  5. Cut the rolls into five 3 cm pieces and place, cut side down, on a serving plate. Top each piece with a slice of pork and a pickled prawn. Serve with the dipping sauce.
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