Lacy spring rolls with crab, prawn and taro

Lacy spring rolls with crab, prawn and taro

Chả giò rế

By
From
Real Vietnamese Cooking
Serves
6
Makes
24
Photographer
Michael Fountoulakis

Chef Nguyen Mang Hung from the Hanoi Cooking Centre perfected this lacy spring roll wrapper.

Ingredients

Quantity Ingredient
130g rice flour
90g tapioca flour
1 egg yolk
vegetable oil, for deep-frying
Classic dipping sauce, to serve

Filling

Quantity Ingredient
6 dried black fungus
150g crabmeat, chopped
150g prawn meat, chopped
300g minced pork
200g taro, peeled and thinly sliced
1/4 teaspoon freshly ground black pepper
1 teaspoon fish sauce
1 egg, lightly whisked

Method

  1. Sift the flours into a bowl and make a well in the centre. Add the egg yolk and 200 ml water. Whisk until you have a smooth, thin batter, then set aside while preparing the filling.
  2. To make the filling, soak the mushrooms in warm water for 20 minutes. Drain the mushrooms and squeeze out any excess water. Discard the stems. Thinly slice the caps, then place in a large bowl. Add the remaining filling ingredients and mix well.
  3. To make the lacy wrappers, heat a 25 cm non-stick frying pan over medium heat. Moisten a piece of paper towel with oil, then rub it over the base of the pan so it leaves a light film of oil. (You will need to repeat this process before cooking each new wrapper.)
  4. Spread your fingers and place them in the batter, then lift your fingers out of the bowl and allow some of the batter to run off. Place your hand, fingers pointing down, over the hot pan and move your hand in a circular motion to form a large lacy pattern in the pan. Cook for 10 seconds, just on the one side, then remove from the pan. Repeat with the remaining batter.
  5. Place a lacy wrapper on a flat surface. Put a heaped tablespoon of the filling, in an oblong shape, on the bottom third of the wrapper. Lift the side closest to you to encase the filling, then fold in the sides and continue rolling. Place on a plate, seam side down, and continue with the remaining wrappers and filling.
  6. Heat about 13 cm of oil in a wok. To test the oil, place the tip of a wooden chopstick into the oil — when bubbles slowly rise to the surface, the oil is hot enough to use. Cook the spring rolls in batches for 2–3 minutes, until crisp, golden and cooked through.
  7. Drain on paper towel and serve immediately, with the dipping sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again