These finely latticed vermicelli sheets are used to make Vietnamese spring rolls.
You can deep fry the spring rolls to a golden crunchy brown filled with your own mixture of ingredients or lightly deep fry with prawn flavoured with mango fillings.
There are twenty five sheets per packet.
1 packet Netted Spring Roll Wrappers (25 pieces per packet)
10 tablespoons fish meat
10 tablespoons minced prawns
Small portion of black fungus (soaked and trimmed)
1 medium size carrot (shredded)
5 pieces fresh water chestnut (peeled and chopped)
In a mixing bowl, add all the above ingredients.
For seasoning, add a tablespoon sesame oil, sea salt, dash of grounded white pepper, superior light soy sauce, tablespoon of corn flour and one beaten egg.
Taste the seasoning and adjust to your own taste bud.
Mix all the ingredients and seasonings thoroughly and cover the mixing bowl and refrigerate for at least an hour.
This is how the filling should looked before wrapping.
Lay a piece of the netted spring roll wrapper on a flat plate or chopping board and place about two tablespoons of the filling and wrap like what you would do with popiah.
Continue to wrap the spring rolls until all the fillings are used up.
I was able to wrap eight spring rolls with the above ingredients.
Its important to refrigerate the unused vermicelli sheets as they tend to turn mouldy quickly. Its best to keep them in a good quality zip locked bag.
Deep fry the netted seafood spring rolls by batches.
Once each spring roll turned golden brown on both sides, drained on paper hand towel to remove the excess cooking oil.
Cut each spring roll into bite size pieces.
Served with your favourite chilli sauce or garnished with shredded lettuces or your favourite salad.
Here are more rolls dishes.