Net Spring Rolls Recipe

(Cha Gio Re)

Ingredients : Serves 4-6

Ingredients

4 tablespoons

Net Wrap

250 g

25 g

1/2 teaspoon

1/4 teaspoon

250 ml

Stuffing

200 g

25 g

200 g

100 g

1 teaspoon

1/4 teaspoon

Garnishing

1 sprig

1/4

Cooking oil, for deep frying, add more if required.

Rice flour

Tapioca flour

Egg

Sugar

Salt

Warm water

Minced pork

Carrot, julienned

Yam, peeled and julienned

Shrimps, peeled, deveined and minced

Carbmeat

Spring onion, white portion only, finely chopped

Coriander (cilantro) leaves, finely chopped

Garlic, chopped and fried

Shallot, chopped and fried

Ground white pepper

Chicken seasoning powder

Salt

Sugar

Egg

Wood ear fungus, soaked to soften, thinly sliced

Lettuce leave

Thai basil leave

Mint leave

Cucumber, thinly sliced

Mixed fish sauce

Method :

Combine net wrap ingredients and leave for 2-3 hours.
Combine stuffing ingredients and set aside.
Heat a non-stick pan over medium heat.
Dip fingers of one hand into net wrap batter.
Bring it up and wait for a few seconds for batter to run down in long strips.
Place a plate under your hand to catch any drip. Form a round lacy net in hot pan.
Allow for a few seconds for net wrap to cook before removing to a plate. Make 40 pieces of net wrap.
Lay a net wrap on a place and scoop 1 heaped tablespoon of filling onto the centre.
Fold left and right hand sides of net wrap in towards centre to enclose filling then roll up from the edge closest to you to form a neat roll. Make 40 rolls.
Heat oil over medium heat then fry spring rolls in batches until golden brown. Remove and drain well.
Serve with garnishing ingredients and mixed fish sauce on the side.