Vietnamese Net Spring Rolls (Cha Gio Re)

Tested Recipe Adapted from www.vietnamese-recipes.com

Vietnamese Net Spring Rolls
Ingredients:
4 tbsp cooking oil, for deep frying, add more if required

Net wrap: (I did not prepare this but using the readymade net spring roll wrapper that I’ve bought from Ben Thanh Market Ho Chi Minh City during one of my business trip there)
250g rice flour
25g tapioca flour
1 egg
1/2 tsp sugar
1/4 tsp salt
250ml warm water

Stuffing:
200g minced pork
25g carrot, julienned
200g yam, peeled and julienned
200g shrimps, peeled, deveined and minced
100g crab meat
1 spring onion, white part only, finely chopped
1 tsp coriander leaves, finely chopped
1 tsp garlic, chopped and fried
1 tsp shallot, chopped and fried
1 tsp ground white pepper
1 tsp chicken seasoning powder
1/4 tsp salt
1 sugar
1 egg
3 wood ear fungus, soaked to soften, thinly sliced

Garnishing: (I’m using 3’s handmade tomato roses and some lettuce instead)
1 sprig lettuce leave
1 sprig Thai basil leave
1 sprig mint leave
1/4 cucumber, thinly sliced
Mixed fish sauce

Preparation Instructions: (follow the steps from original recipe below if you are making the wrapper yourself)

Steps from Marina’s Kitchen:

1. Combine the stuffing ingredients and leave in the fridge overnight.

2. Remove the marinated stuffing from the fridge and set aside

3. Remove net rice papers from its packaging, peeling away the thin lining between the pieces of net rice papers. If the papers are dry or hard, use a damp cloth or paper towel lining beneath them to moist about a minute or until flexible enough to roll.

4. Fold one edge about 3cm, put about 1 tbsp of filling on top of the folded area.

5. Then fold 2 side edges over filling and roll up to create a nice round shaped tube rolling.

6. Heat cooking oil in 3-4 cm deep pan.

7. Wait until medium hot oil (around 100-110C), if the oil too hot then rolling will be ruffled.

8. Drop them one by one into the pan using chopsticks roll the rolling until golden brown on all sides.

9. Remove from the oil and drain on absorbent paper towels.


Steps from original recipe:
1. Combine net wrap ingredients and leave for 2-3 hours.

2. Combine stuffing ingredients and set aside.

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

4. Dip fingers of one hand into net wrap batter.

5. Place a plate under your hand to catch any drip. Form a round lacy net in hot pan.

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

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

8. Fold left and right hand sides of net wrap in towards centre to enclose filling then roll up from the edge closets to you to form a neat roll. Make 40 rolls.

9. Heat oil over medium heat then fry spring rolls in batches until golden brown. Remove and drain well.

10. Serve with garnishing ingredients and mixed fish sauce on the side.

Note:

Generally, this net spring rolls taste better and crunchier if compare to the normal rice paper and most of the oil will be dripping out when drain properly.

 

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