Hue Spring Rolls (Cuon Hue)

  • Preparation: 25 mins
  • Cooking: 15 mins
  • Skill level: Easy
  • Servings: 4

Description Hue Spring Rolls (Cuốn Huế)

Hue is no longer the capital of Viet Nam, but it's still an epicurean destination. This riverside restaurant serves up traditional dishes from the central region, such as nem lui and Cuon Hue. Hue, the former royal capital, is full of such things. However, I still fell in love with the imperial city and have returned many times because of the marvellous cuisine.
Hue is a paradise of Vietnamese food, with all kinds of amazing dishes in both high-end restaurants and on the street.


  • 1 cup (250 ml) water
  • 1/4 teaspoon salt
  • 4 oz (100 g) lean pork
  • 10 fresh medium shrimp (about 8 oz/250 g), heads removed
  • 10 dried rice paper wrappers (each 8 in/20 cm in diameter) or 5 fresh rice flour wrappers
  • 10 sprigs water spinach (kangkong)
  • 1/2 cup fragrant leaves (a mixture of Asian basil, coriander leaves (cilantro) and mint leaves)
  • 1 medium sweet potato, peeled, steamed and thinly sliced
  • 1 oz (25 g) dried glass noodles, soaked in water until soft, drained and cut into thirds
  • Shrimp Paste Dip
  • 2 tablespoons oil
  • 2 cloves garlic, minced
  • 1 tablespoon dried shrimp paste or belachan, crumbled
  • 1 small sweet potato, steamed and mashed
  • 1 tablespoon sugar

Method Hue Spring Rolls (Cuốn Huế)

1, Make the Shrimp Paste Dip first by heating the oil in a wok or skillet over medium heat and stir-frying the garlic for 1 to 2 minutes until fragrant and golden brown. Add the shrimp paste, sweet potato and sugar, and stir-fry until well blended, 2 to 3 minutes. Transfer to a serving bowl.
2, Bring the water and salt to a boil in a saucepan or small pot. Poach the pork over medium low heat for about 5 minutes until cooked. Remove and set aside to cool. Cut the pork into thin slices.
3, In the same pot of salted water, poach the shrimp in the same manner for 1 to 2 minutes until pink or just cooked. Remove from the heat and set aside.
4, To make the spring rolls, briefly dip a rice paper wrapper in a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers. Place some water spinach, fragrant leaves, sweet potato and glass noodles onto the wrapper. Fold one end of the wrapper over the filling and roll up tightly, pressing to seal and leaving the ends open. Cut the spring roll into 1 -in (21/2-cm) segments and place them on a serving platter. Repeat until all the ingredients are used up. If using fresh rice flour wrappers, place the filling onto a wrapper and roll up in the same manner.
5, Top each segment with a slice of pork and a shrimp. Serve with a bowl of Shrimp Paste Dip on the side.

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