Net Spring Rolls!

I got these Vegetarian Net Spring Roll Cha Gio Re Chay frozen at the Kam Man. These are another old favorite that we used to get all the time. I bake these in a toaster oven instead of deep frying them, and that ends up being OK. I love the net texture on the spring roll skin. Flakes of the net break off as soon as you bite in, but that's OK. The filling on these is a little weird. There's some kind of root veggie paste, probably from the "yambean root", that makes the filling stick together, so that the small, finely diced, pieces of carrots and mushrooms and cabbage and the like don't just fall out. Quite small pieces. The flavor of the filling and the roll are pretty mild. I always use sauce on them of some kind, pink chili sauce or dark mushroom sauce (which is a substitute for fish sauce and doesn't really taste like mushrooms) usually, but hoisin sauce would work.

Score: 4/5 - The filling is inoffensive and has a good texture, but I am really more into the crispy texture of the layers of net wrapper.