Crispy Net Spring Rolls
User Reviews
5
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Prep Time
45 mins
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Cook Time
25 mins
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Total Time
1 hr 10 mins
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Servings
10
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Calories
353 kcal
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Course
Appetizer
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Cuisine
Asian, Vietnamese
Crispy Net Spring Rolls
Description
Crispy Net Spring Rolls feature a filling of ground pork combined with finely sliced wood ear mushrooms, mung bean vermicelli noodles, shredded taro, and optional julienned carrot. Seasoned with soy sauce, fish sauce, salt, pepper, sugar, and bound with cornstarch, the filling is thoroughly mixed until strands form, creating a uniform consistency. The mixture is then wrapped in delicate net-style spring roll wrappers and lightly misted before rolling to ensure crispiness.
The rolls are deep-fried in peanut or a high smoke-point oil at 350°F until lightly browned, resulting in a delicately crisp texture outside while maintaining tender, flavorful filling inside. This method preserves the combination of textures from the varied ingredients.
These spring rolls are well suited as appetizers or party snacks, offering a satisfying crunch and balanced savory taste from the seasoned pork and earthy mushrooms and taro. They can be served with dipping sauces to complement the flavors.
The recipe yields approximately 38 to 40 rolls, making it suitable for gatherings or meal prepping. Frying in batches helps maintain oil temperature for even crisping. Using the net-style roll wrappers and misting them before filling contributes to the characteristic crispness.
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 salt fine sea salt
- 1 teaspoon granulated sugar
- 2 tablespoon cornstarch
For wrapping:
- 1 pkg spring roll wrappers banh trang re, net
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
- This recipe yields about 38 to 40 spring rolls, ideal for serving a crowd or storing for later use.
- Maintain oil temperature around 350°F during frying to achieve consistent crispness and avoid sogginess.
- Lightly misting the net spring roll wrappers before filling promotes a crisp and delicate texture after frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 9g | 18% |
| Fat | 35g | 54% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 26g | 130% |
| Cholesterol | 36mg | 12% |
| Sodium | 496mg | 21% |
| Potassium | 352mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1009IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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