• 1 tbspvegetable oil
• 120 gjicama, grated
• 2 tbspoyster sauce
• 20 piecesrice-paper wrappers
• 120 glettuce leaves, roughly shredded
• 120 gbean sprouts, blanched and drained
• 15 gfried pork rind, roughly chopped
• 2 tbspfried shallots
• 100 gcooked roast pork, thinly sliced
• 20 piecescooked peeled prawns
• 25 cltamarind purée
• 5 piecesdried cayenne chillies, soaked and drained
• 3 piecessmall shallots, sliced
• 1 tbspsoy sauce
• 100 gpalm sugar or brown sugar
• 7 clovesgarlic, minced
• 1 tbspfermented soybean paste

Préparation

1. 1Heat the oil in a wok over medium heat. Add the jicama and oyster sauce, stir-fry for 30 seconds, then remove from the heat and set aside.
2. 2For the sauce, pound the chillies, shallots, garlic and fermented soybean paste in a mortar until smooth.
3. 3Transfer the paste to a wok with the tamarind purée, soy sauce and sugar. Bring to a simmer, reduce the heat and cook until thickened.
4. 4Soften one rice-paper wrapper and place it on the work surface. Add lettuce, bean sprouts, pork rind, fried shallots, roast pork, jicama, sauce and one prawn in the centre.
5. 5Fold the bottom over the filling, fold in both sides and roll firmly, moistening the edge to seal it.
6. 6Repeat with the remaining ingredients. Cut the rolls in half and serve with the remaining sauce.