Vietnamese Fried Net Roll
I've been looking forward to make Vietnamese net wrap for a very long time but failed to find the recipe. I think god is answering my call~*sigh*. At last, I found the recipe on the latest local FLAVOURS magazine. This is darn good! But the only thing was the recipe request for hand drip the batter. I'm not so sure about the hand drip method, so I'm using a special gadget instead.Ingredients for Hand Dripping Net Wrap:
250gm rice flour
200gm water
Hand Drip Method :
(1) stir water into rice flour with wire whisk to form a smooth batter of dripping consistency.
(2) preheat a non-stick pan with low heat and grease with little corn oil.
(3) drip your hand into the batter then working fast, drip batter in the pan smoothly.
(4) circular motions onto the pan to form a circle net.
(5) remove from pan once it sets.
Ingredients for Gadget Dripping Net Wrap :
250gm rice flour
280gm water
Method :
(1) stir water into rice flour with wire whisk to form smooth & runny batter.
(2) fill the 'Roti Jala' gadget with batter.
(3) then working fast by dripping batter over preheated greased pan, with extreme low heat.
(4) circular motions onto the pan to form a circle net.
(5) remove from pan once it sets.
Ingredients for Crab stick fillings :
5 commercial crab stick, halved
some sliced cucumber
some sliced carrot
1 sliced green apple
1 whole medium size cabbage, boiled soft
Method :
(1) wrap all ingredients with soft boiled cabbage & sealed properly.
(2) next, wrap the fillings with rice net wrap.
(3) then fry the rolls till golden brown.
(it's best to fry them 10 mins before serving)
You must be wondering why there isn't any sauce for these rolls, right! Frankly, you don't need any! Cause the fillings already have everything you need..... sweet fresh crunchy salad and nice yummy crab stick. An addition of cooked shrimp would be nice too! Wrapping the fillings with cooked cabbage is a total success. It helps to keep the fillings away from hot oil. And to stay fresh and juicy. Hope you will love it too!
