Hue spring rolls


1 sweet potato, medium size
1 pork fillet
6 rice paper wrappers
12 water spinach sprigs
1/3 cup of coriander leaves
1/3 cup of mint leaves
1/3 cup of Thai basil leaves
100 g rice vermicelli
30 pickled prawns

Wash the sweet potato and rub with oil. Place on an oven rack and roast whole and unpeeled in a moderately hot oven for 40 minutes. Remove from the oven and allow to cool. When cool enough to handle, rub of the skin and slice the sweet potato into five cm long batons.
Remove fat and sinew from the pork fillet. Poach fillet in water that is barely simmering. Boiling water will result in tough meat. Cook for about 12-15 minutes. Remove from heat and allow the pork to rest for about ten minutes before slicing thinly.
Take one sheet of rice paper and dip into water for one 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 twenty seconds.
Put the sweet potato, spinach leaves, herbs and the vermicelli in a tight line on the bottom third of the rice paper. Lift the side of the rice paper closest to you to encase the filling. Fold in the sides and wrap tightly. Repeat with remaining ingredients.
Cut rolls into three cm pieces and place cut-side down on a serving plate. Top each piece with a slice of pork and a sour shrimp.
Serve with dipping sauce.

This recipe from Hanoi Cooking Centre