Recipe: Net Seafood Spring Roll – Chả giò rế

Recipe: Net Seafood Spring Roll - Chả giò rế

IMG_7286

By Helen Le Published: September 14, 2014

  • Prep: 45 mins
  • Cook: 30 mins
  • Ready In: 1 hr 30 mins

  • Yield: 20 Servings

Print
Ingredients
Instructions
  • In a large bowl, combine the minced meat and minced shrimp together. Season with salt, sugar and chicken or pork stock, about 1/2 tsp each. Also add 1 tbsp fish sauce, 1 tbsp shallots and 1 tbsp minced garlic. Add lots of pepper and mix really well so the seasoning can be well incorporated in minced meat and shrimp.
    1
  • Then add the crab meat and gently mixing in. Then combine the meat mixture with the vegetables, mushrooms and glass noodles. Mix well and add 1 whole egg (or just the egg white). Mix well again and set aside for about 15-30 minutes.
    2
  • To make the net wrapper, combine the ingredients for the batter together. Stir well to dissolve and leave to sit for about half an hour.
    3
  • Keep an non-stick pan on medium low heat. Wait a few minutes for it to get warm. Dip your 5 fingers in the batter and and lift them up. Then drizzle the batter into the pan. Keep your fingers about 10 cm above the pan and just drizzle the batter into the pan in a criss-cross motion until you create a very beautiful net.
    4
  • When the net solidifies, gently remove it and let cool. (Make sure you use a non-stick pan). When the net wrapper is still hot, it's very crispy and very easy to break. But when it cools down, it will become very flexible.
    5
  • To assemble the roll, place 1 heaping tablespoon of the filling on top of the wrapper closer to one end. Shape it nicely and then roll it until you reach the center of the net wrapper. Then fold both sides inwards and continue to roll up until the other end.
    6
  • Heat a generous amount of vegetable oil until you see small bubble appear around the chopstick (Oil temp: 150°C/ 300°F). Gently slide the rolls in and fry until golden brown. Make sure you keep the heat at medium low to avoid burning the outside before the filling is cooked. Then remove and place on a rack or papper towel to drain off the excess oil.
    8
  • Serve the rolls as an appetizer with some dipping fish sauce and fresh herbs
    9

Post By Helen Le (245 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE: http://goo.gl/upfRRU

Website: → Danang Cuisine

Connect

Related Posts Plugin for WordPress, Blogger...Print
  • Theresa

    I’m trying to make the net wrapper but can’t seem to get the consistency right. Followed exact measurement. Where did I go wrong? I hv experimented with more water but it only make the batter come out in blotches.😥Help pls.