Hoi An is a magical Vietnamese city with old temples, colourful paper lanterns and quaint little bridges. The city’s sophisticated cooks like to take a modern spin on old royal Hue cuisine and there aren’t many experiences that could exceed a mouthful of this flaky hot spring roll, wrapped in fragrant herbs and dunked into tangy lime dipping sauce. The hot-cold sensations will make your mouth sing.
To make the filling, put the carrot, ginger and shallots in a food processor and process until finely chopped. Add the prawns and pulse until coarsely chopped, then transfer to a bowl. Soak the vermicelli in hot water for 5 minutes or until soft. Drain and chop into 2.5 cm (
Lay a spring roll wrapper with one point towards you (so it looks like a diamond shape) on a work surface. Lightly brush the edges of the wrapper with a little eggwhite and place 1 tablespoon of the filling in the lower third of the wrapper. Bring the bottom corner up and over the filling, fold in the side corners and roll into a cigar shape. Brush the edges with a little more eggwhite and seal. Place the roll seam-side down on a tray lined with baking paper. Repeat with the remaining wrappers and filling.
Fill a wok or deep heavy-based saucepan to a depth of 6 cm (
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