Netted Spring Rolls
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Asian
Serves: 16 spring rolls
  • 200 g minced pork
  • 6 medium shrimp – chopped
  • 2 shitake mushroom – thinly sliced
  • 3 – 4 leaves of Chinese cabbage – finely sliced
  • 1 stick bamboo shoots – finely sliced (optional)
  • 1 small carrot – finely sliced
  • 1 small shallot – minced
  • 2 cloves garlic – minced
  • ½ tsp salt
  • 2 tsp chicken powder
  • 1 tsp sugar
  • 2 tsp soy sauce
  • White pepper to taste
  • 1 egg – beaten (use only half)
  • 1 packet netted spring roll wrapper (or you could use normal spring roll wrapper)
  • Vegetable oil for frying
  1. In a large bowl, add the pork, shrimp, shallot, garlic and seasoning.
  2. Add in the rest of the vegetables and mix gently in one direction until well combined.
  3. Cover with cling wrap and refrigerate for at least 30 mins.
  4. To wrap, place 2 tbsp of filling on the edge and roll it tightly half way up the wrapper.
  5. Gather 2 sides of the wrapper inwards and continue to roll until the end.
  6. The moisture from the filling will seal the edges of the wrapper. If not, just dap a little water to secure it.
  7. Pour vegetable oil into a frying pan, covering ¼ height from the base.
  8. To test the temperature of the oil, insert a dry wooden chopstick into the centre of the pan. If there are small bubbles forming around the chopstick, it is ready.
  9. Carefully place the spring rolls into hot oil and let it sit for a few seconds before moving them. DO not overcrowd the pan or the temperature will drop and the rolls will not be crispy.
  10. Cook for 2 – 3 mins, until golden brown.
  11. Serve warm with your favorite chilli dipping sauce.
Recipe by Bear Naked Food at