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 (2 and 1/2-cm) segments and place them on a serving platter.
Repeat until all the ingredients are used up. If using fresh rice flour wrap-
pers, 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.

Serves 4 Preparation time: 30 mins Cooking time: 5 mins