4 tablespoons cooking oil,for deep frying, add more if required.
Net Wrap
250 g Rice flour
25 g Tapioca flour
1 Egg
1/2 teaspoon Sugar
1/4 teaspoon Salt
250 ml Warm water
Stuffing
200 g Minced pork
25 g Carrot, julienned
200 g Yam, peeled and julienned
200 g Shrimps, peeled, deveined and minced
100 g Carbmeat
1 Spring onion, white portion only, finely chopped
1 teaspoon Coriander (cilantro) leaves, finely chopped
1 teaspoon Garlic, chopped and fried
1 teaspoon Shallot, chopped and fried
1 teaspoon Ground whit pepper
1 teaspoon Chicken seasoning powder
1/4 teaspoon Salt
1 Sugar
1 Egg
3 Wood ear fungus, soaked to soften, thinly sliced
Garnishing
1 sprig Lettuce leave
1 sprig Thai basil leave
1 sprig Mint leave
4-Jan Cucumber, thinly sliced
Mixed fish sauce

Combine net wrap ingredients and leave for 2-3 hours. Combine stuffing ingredients and set aside. Heat a non-stick pan over medium heat. Dip fingers of one hand into net wrap batter. Bring it up and wait for a few seconds for batter to run down in long strips. Place a plate under your hand to catch any drip. Form a round lacy net in hot pan. Allow for a few seconds for net wrap to cook before removing to a plate. Make 40 pieces of net wrap. Lay a net wrap on a place and scoop 1 heaped tablespoon of filling onto the centre. Fold left and right hand sides of net wrap in towards centre to enclose filling then roll up from the edge closest to you to form a neat roll. Make 40 rolls. Heat oil over medium heat then fry spring rolls in batches until golden brown. Remove and drain well. Serve with garnishing ingredients and mixed fish sauce on the side.
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