Luke Nguyen shows you how to make this gorgeous Vietnamese dish, which makes a great appetiser. It is served with the ever-popular nuoc cham dipping sauce. Search our website for a recipe.
- 1 egg white, lightly beaten
- vegetable oil, for deep-frying
- 60 ml nuoc mam cham (dipping fish sauce)
- 500 g rice flour
- 50 g tapioca flour
- 2 eggs, lightly beaten
- 1 tsp sugar
- ½ tsp sea salt
- 100 g minced (ground) pork
- 12 small peeled raw prawns, about 100g in total, finely sliced
- 2 red Asian shallots, diced
- 1 taro, peeled, julienned
- 1 carrot, julienned
- 12 dried black fungus (wood ears), soaked in water for 20 minutes, then finely sliced
- 1 tsp sea salt
- 1 tsp ground white pepper
- large pinch of sugar
- 2 egg yolks, beaten
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 2 hours
Place all the net wrap ingredients in a mixing bowl. Add 500 ml of warm water and whisk together until smooth. Allow to rest for 2–3 hours.
Combine all the filling ingredients in a mixing bowl. Knead well, using your hands, and set aside.
Heat a non-stick wok or frying pan over a medium heat. Dip the fingers of one hand into the rested net wrap batter. Raise your hand out of the bowl, over a plate to catch any drips. Wait a few seconds for the batter to start running down in long dribbles, then drip the batter into the hot pan to form a round, lacy pancake. Allow to cook for a few seconds, then remove to a plate.
Repeat to make about 15 net wrap sheets. Lay a net wrap on a chopping board and scoop a heaped tablespoon of filling into the centre. Fold the left and right sides in towards the centre to enclose the filling, and then roll up from the edge closest to you, to form a neat, firm roll. Secure with a dab of egg white.
Repeat with the remaining net wrap sheets and filling, to make about 15 rolls.
Half fill a frying pan or wok with vegetable oil and heat over a medium heat, to 140°C (275°F).
Deep-fry the parcels in three batches, first placing them seam side down in the pan. Cook each batch for 6–8 minutes, or until crisp, turning them every 2 minutes.
Drain on paper towels, and then transfer to a serving platter. Serve hot, with a bowl of nuoc cham for dipping.