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Net Spring Rolls Recipe

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    Source: www.vietnamese-recipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B12, H, C, P
    MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Silicon, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients :Serves 4-6

    2. 4 tablespoons Net Wrap

    3. 250 g 25 g 1 1/2 teaspoon 1/4 teaspoon 250 ml Stuffing 200 g 25 g 200 g 200 g 100 g 1 1 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon 1/4 teaspoon 1 1 3 Garnishing

    4. 1 sprig

    5. 1/4 Cooking oil, for deep frying, add more if

    6. required.

    7. Rice flour

    8. Tapioca flour

    9. Warm water

    10. Minced pork

    11. Carrot, julienned

    12. Yam, peeled and julienned

    13. Shrimps, peeled, deveined and minced

    14. Carbmeat

    15. Spring onion, white portion only, finely

    16. chopped Coriander (cilantro) leaves, finely chopped

    17. Garlic, chopped and fried

    18. Shallot, chopped and fried

    19. Ground white pepper

    20. Chicken seasoning powder

    21. Salt

    22. Sugar

    23. Egg

    24. Wood ear fungus, soaked to soften, thinly

    25. sliced Lettuce leave

    26. Thai basil leave

    27. Mint leave

    28. Cucumber, thinly sliced

    29. Mixed fish sauce

    Instructions Jump to Ingredients ↑

    1. Combine net wrap ingredients and leave for2-3 hours.

    2. Combine stuffing ingredients and setaside.

    3. Heat a non-stick pan over medium heat.

    4. Dip fingers of one hand into net wrapbatter.

    5. Bring it up and wait for a few seconds forbatter to run down in long strips.

    6. Place a plate under your hand to catch anydrip. Form a round lacy net in hot pan.

    7. Allow for a few seconds for net wrap tocook before removing to a plate. Make 40 pieces of net wrap.

    8. Lay a net wrap on a place and scoop 1heaped tablespoon of filling onto the centre.

    9. Fold left and right hand sides of net wrapin towards centre to enclose filling then roll up from the edge closestto you to form a neat roll. Make 40 rolls.

    10. Heat oil over medium heat then fry springrolls in batches until golden brown. Remove and drain well.

    11. Serve with garnishing ingredients andmixed fish sauce on the side.

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