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Home > recipes > Net Seafood Spring Roll – Chả giò rế Net Seafood Spring Roll – Chả giò rế by Helen Le 09.14.2014 Appertizers, recipes 0

Recipe: Net Seafood Spring Roll - Chả giò rế

By Helen Le Published: September 14, 2014

• Prep: 45 mins
• Cook: 30 mins
• Ready In: 1 hr 30 mins
• Yield: 20 Servings

• Cuisine: Vietnam
• Course Appetizer
• Skill Level: Moderate

PrintIngredients

• ***For the filling***
• 200 g minced meat pork or chicken (7 oz)
• 200 g shrimp minced
• 200 g crab meat
• 100 g taro shredded (3.5 oz)
• 100 g carrot shredded
• 20 g dried woodear mushrooms soaked 15 mins in hot water and shredded
• 50 g glass noodle soaked 15 minutes in water and cut short
• 1 tbsp shallot minced
• 1 tbsp garlic minced
• 1 egg
• pepper, sugar, chicken stock
• ***For the net wrapper***
• 100 g rice flour
• 10 g wheat flour
• 10 g tapioca starch
• 25 g sugar
• 1/2 tbsp vegetable oil
• 100 ml water
• 1 tbsp egg white

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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Serve the rolls as an appetizer with some dipping fish sauce and fresh herbs

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Helen Le

Since 2011, I've passionately shared my cooking videos on social media to help food lovers make mouthwatering authentic Vietnamese dishes at home. I've been featured in many prestigious magazines and TV shows, playing different roles like a character, guest, and even a cooking show host. I'm also a proud author of best-selling cookbooks that have made their way into kitchens all over the world. You can grab my cookbooks in English, Vietnamese, or Chinese from tons of online stores and bookshops worldwide. Let's cook up some tasty adventures together!

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About me



Since 2011, I've passionately shared my cooking videos on social media to help food lovers make mouthwatering authentic Vietnamese dishes at home. I've been featured in many prestigious magazines and TV shows, playing different roles like a character, guest, and even a cooking show host. I'm also a proud author of best-selling cookbooks that have made their way into kitchens all over the world. You can grab my cookbooks in English, Vietnamese, or Chinese from tons of online stores and bookshops worldwide. Let's cook up some tasty adventures together!

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