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3-4

200g beef fillet; a handful of uncooked prawns; a handful of bean sprouts; a handful of shitake mushrooms; a handful of boiled rice noodles; rice paper; 1 tbsp sugar; 1 chilli pepper; 1 clove garlic; 1 tbsp dark rice vinegar; 3 tbsp fish sauce

Spring Rolls (Chả giò, nem rán)

Soak the mushrooms in cold water. Trim the meat and finely dice it. Peel and finely dice the prawns retaining their shells. Mix the prawns and meat together. Add the soy sauce. Cover the prawn shells with water and cook for 20 minutes on a low heat once the water has come to a boil. Strain the stock. Make the sauce: mix the prawn stock with the rice vinegar, fish sauce, crushed garlic, crushed sugar, and finely chopped pepper. Fry the chopped mushrooms, bean sprouts and meat separately and then mix them together. Add the soy sauce and sesame oil and mix well. Place the filling on the rice paper having moistened it with warm water. Make a second layer with the onion and noodles. Roll into tubes and serve with the sauce.

Rollos de primavera (Fresh Spring Roll, Gỏi cuốn)

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