Tips

The Ultimate Guide to Crispy Cha Gio: How to Achieve the Perfect Crunch Every Time

To achieve that perfect, golden-brown crunch and ensure your spring rolls remain non-sticky when fried, we've got some top tips to elevate your spring roll game. With our expert advice, you'll be frying up a storm and serving perfectly crisp spring rolls every single time.

Administrator

21 July, 2024

1Choose Rice Paper with the Right Thickness

You can use rice net paper, sesame rice crackers, wonton wrappers, or soft popiah wrappers to roll your spring rolls. However, when using any of these options, it’s best to opt for medium thickness. Avoid using fragile rice paper as it tends to break easily, and stay away from stretchy types as they won’t maintain crispiness when fried. Thick rice paper will make your spring rolls tough and chewy.

Choose Rice Paper with the Right Thickness

2Squeeze Out Excess Water

Before mixing your filling, make sure to squeeze out excess water from watery vegetables like onions, taro, and cassava. This ensures that your filling is completely dry, preventing your spring rolls from becoming soggy during frying.

When preparing the filling, use just enough eggs so that the mixture is neither too dry nor too wet. If it’s too dry, your spring rolls will lack the soft and fluffy texture they’re known for, and the taste won’t be as delicious. On the other hand, if the filling is too wet, the wrapper is more likely to come off during frying, causing the filling to spill out. The spring rolls may also burn and not taste as good.

3Roll Your Spring Rolls Just Right

When rolling your spring rolls, avoid pressing too hard or holding them too loosely. If they’re rolled too tightly, the filling may expand and cause the wrapper to break or tear during frying. On the other hand, if they’re too loose, the wrapper may come off when placed in the pan.

Additionally, consider dividing your filling into equal portions to ensure uniformity and a more aesthetically pleasing result.

4Chill Before Frying

Once you’ve finished rolling your spring rolls, place them in the refrigerator for about 20 minutes to let them firm up. This step ensures that your spring rolls are dry and tight, resulting in crispier and tastier rolls when fried.

5Add Lemon Juice to the Frying Pan

After pouring oil into your pan, add a few drops of lemon juice. This simple trick will prevent the oil from splattering, and your spring rolls will turn out crispier and tastier.

6Deep Fry Your Spring Rolls

Use a deep pan with a large diameter, and fill it with ample oil. Fry your spring rolls over high heat to prevent them from sticking to the pan and to ensure quick cooking. Your spring rolls will have a beautiful golden color without burning.

Alternatively, you can try frying your spring rolls twice. The first fry is to partially cook them and turn them a light golden color. Then, when you’re ready to serve, fry them again until they’re fully cooked and have a darker golden-brown color.

7Use Aluminum Foil to Keep Spring Rolls Warm and Crispy

Before frying, line a bowl with aluminum foil and oil-absorbing paper. Once your spring rolls are fried, place them in the bowl and wrap them in the foil. This simple step will keep your spring rolls warm and crispy for a more extended period.

For more spring roll tips and tricks, feel free to explore our website!

For your reference:

We hope that by following these tips, you’ll be able to create delicious, crispy, and authentic spring rolls. Give them a try, and let us know how they turn out!

If you’re short on time, you can always purchase our ready-to-fry spring rolls. They’re conveniently available for purchase through our website.

Frequently asked questions

The key to achieving that perfect crunch lies in the preparation and cooking techniques. Firstly, ensure your vegetable filling is dry by squeezing out any excess moisture. Secondly, create a super crispy exterior by using a combination of rice paper and wheat spring roll wrappers. Finally, freeze the Chả Giò before frying to ensure an even, golden brown crunch without overcooking the filling.

Sogginess can be due to excess moisture in the filling or using a single type of wrapper. Ensure you remove as much moisture as possible from the vegetables and meat, and consider using a double-wrapping technique with rice paper and wheat wrappers for an extra crispy texture.

Freezing is a crucial step as it helps the Chả Giò maintain its shape and ensures even cooking. Frying without freezing can lead to an unevenly cooked Chả Giò, with a soggy exterior and undercooked filling.

Using both types of wrappers creates the ultimate crispy texture. Rice paper alone tends to absorb more oil and become soggy, while wheat wrappers by themselves may not provide the desired crunch. Combining the two gives you the best of both worlds.

After preparing the filling, it is important to drain it well and squeeze out any excess liquid. You can use a colander to drain the filling and then place it in a clean cloth or cheesecloth to absorb any remaining moisture.