Tam Huu - Three Friends Spring Onion Rolls
Like spring rolls without the rice paper, Tam Hữu (Three Friends) is the magic combination of pork and prawn tied together with spring onion. They’re a colourful bite-sized taste of Vietnam and a pinch to make. Complete with an irresistible sweet and sour dipping sauce.
Servings 20 rolls
- 250 g pork sliced into thin 5 cm strips
- 250 g shrimp washed, peeled, tails removed (about 25 prawns)
- 10-20 spring onion / green onion full leaves, roots removed but otherwise kept whole
- 1 handful mint fresh
- 1 handful fresh cilantro / coriander fresh
- 1 handful edible flowers garnish. Alt garnish: red chilli or capsicum, sliced into julienne strips
- 1 tbsp vegetable oil
Sweet & Sour Dipping Sauce
Place the fish sauce, sugar, curry powder, turmeric, shallots, lemongrass and garlic in a bowl and stir well.
Pour half the marinade over the pork and the remaining half over the prawns, mixing through to make sure both are well coated. Allow the pork and prawns to marinate for at least 5 minutes.
Meanwhile, bring a pot of water to boil. Blanch the spring onion in the boiling water for a minute or once the leaves turn bright green and soften. Don’t let them overcook or they'll be too soft and might break apart when you go to wrap your rolls.
Heat the oil in a pan over medium high heat. Add the marinated pork and stir fry for around 2 minutes. Remove from the pan, then add the marinated shrimp and continue to stir fry for a few more minutes until cooked through.
To Assemble the Spring Onion Rolls:
Peel off one spring onion leaf and grasp at the white end.
Place mint and coriander near the base of the leaf.
Add a piece of pork, one shrimp and (optional) edible flower or slice of chilli, then wrap up using the rest of the spring onion leaf.
Tuck the last section of the spring onion leaf under a previous fold, just like a bandage. Done!
- If you find the spring onions fill up with air when blanched, you can cut off the ends so the air can escape.
- For a nice presentation, place one mint sprig facing up and the other facing down when you assemble your Spring Onion Rolls.
- If you can't get hold of edible flowers, garnish with a strip of fresh chilli or even capsicum. You can also omit this step altogether.
Variations & Substitutes
- What cut of pork works best? We used and recommend pork loin for Tam Huu. It usually comes in a single long piece, so it's easy to cut it into strips. If you can't find pork strips, try pork fillet or leg. Using these cuts of pork will give you a nice tender result.
If you prefer not to use pork at all, you can replace with beef stir fry strips (top loin or sirloin).
- How should I present the spring onion rolls for serving? On a large plate, pop the sweet and sour dipping sauce in the middle with the tam huu placed around the outside in a circle formation. It looks great for presentation, and makes it easy for everyone to grab a piece and dip it in.
- When should I marinate the meat? While the meat only requires a minimum of 5 minutes to marinate, you can prepare them the day before and leave to marinate overnight. This is great for extra flavour and saving time on the day if you have other dishes to prepare.
- Some places in Vietnam add extra fillings such as tofu, egg and vermicelli noodles.
- If spring onion is too tricky, feel free to wrap in a lettuce leaf instead.
Calories: 63kcal | Carbohydrates: 3g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 459mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg