Crispy Net Spring Rolls

This recipe for Crispy Net Spring Rolls features a mixture of ground pork, wood ear mushrooms, taro, and mung bean vermicelli wrapped in lacy, delicate rice flour wrapper, resulting in a shatteringly crunchy bite.

Course Appetizer

Cuisine Asian, Vietnamese

Prep Time 45

Cook Time 25

Total Time 1 10

Servings

Calories 353kcal

Author Michelle

Ingredients

500 g ground pork
2 wood ear mushrooms soaked and finely sliced
1 small pkg mung bean vermicelli noodles soaked, and cut into smaller pieces
300 g taro peeled and shredded
1 carrot julienned, optional
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon fine sea salt
1 teaspoon granulated sugar
2 tablespoon cornstarch

For wrapping:

1 pkg net spring roll wrappers banh trang re

For frying:

2-3 C peanut oil or high smoke-point oil

Instructions

Make the filling:

In a stand mixer bowl fitted with a paddle attachment, add in the ground pork, wood ear mushrooms, vermicelli noodles, taro, carrot, soy sauce, fish sauce, salt, pepper, sugar, and cornstarch.
Mix on low speed for 8-10 minutes, until long strands appear and the meat mixture is thoroughly combined.

Assemble:

Lightly mist (spray once) a net spring roll wrapper, and place onto a plate.
Add about 2 teaspoon of filling on the bottom 3rd of the wrapper.
Working from the bottom, fold up the wrapper to cover the filling.
Tuck in both sides, and finish rolling, placing it seam-side down on a plate or baking tray lined with parchment paper.
Repeat with the remainder.

Fry:

Heat up a pot of oil over medium-high heat.
Once the temperature reaches 350F, while working in batches, fry a few spring rolls at a time, about 2-3 minutes, until lightly browned and crispy.
Remove with a slotted spoon and drain spring rolls on paper towel.
Repeat with the remainder.
Serve freshly fried with nuoc cham (Vietnamese dipping sauce), fresh veggies and herbs.

Notes

Yields approximately 38-40 rolls.

Nutrition