Fried spring rolls are a traditional Vietnamese dish loved by many. They are also an essential part of the Tet holiday feast. To make the Tet holiday more relaxing and less hectic, you can prepare and store the spring rolls in the fridge up to half a month in advance. However, how do you store spring rolls in the fridge? How do you wrap them to make them last longer? And how do you fry them to make them golden and crispy? These are questions that often puzzle home cooks.
Therefore, you can refer to the following tips on how to wrap, store, and fry spring rolls.
1. How to wrap and fry spring rolls
Spring roll filling
The filling is crucial to the taste and crispness of the spring rolls, as well as whether the wrapper will break during frying. When preparing the filling, keep the following in mind:
– Use just enough egg so that the filling is not too dry or too wet. Some people only use egg yolks to help bind the filling without making it too moist. If the filling is too dry, the spring rolls will not taste as good and will lack the desired softness. If it is too wet, the wrapper is more likely to break during frying.
– Vegetables such as carrots, bean sprouts, cabbage, and turnips should be squeezed dry before being added to the filling.
– Soak the glass noodles in warm water, and once they are soft, rinse and cut them into small pieces. Do not soak them in hot water as this will make them too big, and the spring rolls may break during frying.
How to wrap spring rolls
For crispy spring rolls: You can mix a bowl of diluted sugar and brush it on the unfried spring rolls. This will give them a golden brown color and make them crispy.
Alternatively, you can use diluted vinegar to brush on the rice paper wrapper. Mix half a bowl of water with about a teaspoon of rice vinegar and use it to soften the rice paper when wrapping. This will also help make the spring rolls crispier and more beautiful when fried.
You can also use one and a half rice paper wrappers, one on top of the other, to make the spring rolls crispier.
Wrapping method 1:
Place a square rice paper wrapper on a cutting board. Then, place half of another rice paper wrapper diagonally in the center. You can think of this half-piece as a ruler to help you wrap the spring rolls evenly. Next, place the filling only within the boundaries of the half-piece of rice paper on top. Fold the rice paper and roll it up tightly twice. Then, fold in the sides to match the edges of the half-piece of rice paper on top. Roll it up evenly, and you’re done.
Wrapping method 2:
Spread the rice paper wrapper on a cutting board or a clean, flat surface. Take a small amount of filling, about the size of your palm, and spread it evenly to the desired length of the spring roll.
Arrange the filling into a rectangle, about five fingers long and two fingers wide.
Then, fold in the sides of the rice paper and start rolling. The first turn is usually tighter to secure the filling, and then you can loosen your grip and roll towards the front to shape the spring roll evenly. If the spring rolls are wrapped too tightly, they may burst due to trapped air, so it is better to roll them loosely.
How to fry spring rolls
Method 1: Fry twice
After wrapping the spring rolls, fry them in oil twice. For the first frying, heat the oil over low heat and fry the spring rolls until they are slightly cooked. Then, remove them and place them on a paper towel to absorb the excess oil. For the second frying, use fresh oil, and fry the spring rolls until they are fully cooked and the wrapper turns golden and crispy.
Method 2: Deep-fry
This method will cook the spring rolls faster, and they will have a golden color on all sides. To save oil, you can use a deep saucepan or a small frying pan.
Method 3: Add lemon juice
When adding oil to the pan, also add a few drops of lemon juice. This will prevent the oil from splattering, and it will help make the spring rolls crispier.
Use paper towels to absorb excess oil
If you make a large batch of spring rolls and can’t eat them all at once, be sure to remove them from the oil and place them on paper towels to absorb the excess oil. Otherwise, the oil will be reabsorbed into the spring rolls, making them soggy.
So, just remember these tips, and your fried spring rolls will always be crispy, golden, and unbroken.
2. How to store fried spring rolls in the fridge for Tet
After wrapping the spring rolls, place them on a large tray. Make sure the spring rolls do not touch each other, and then put them in the freezer for about 40 minutes to harden.
Next, transfer the spring rolls to airtight containers. This way, when you take them out, they will not stick together. When needed, take the spring rolls directly from the freezer and fry them.
With this storage method, you can keep the spring rolls for up to two weeks.
After freezing the spring rolls, follow these frying instructions:
– Take the spring rolls out of the freezer, separate them, and let them thaw naturally for 20-30 minutes. If they are difficult to separate, gently tap the container two or three times to loosen them.
– Pour oil into a pan and heat it. Use a moderate amount of oil.
– Place the spring rolls in the pan and fry over low heat to ensure they are heated through. Turn them occasionally to ensure even cooking.
– Once cooked, arrange the spring rolls on a plate. These fried spring rolls, even after being frozen and thawed, will still be delicious, golden, and crispy, just like freshly fried ones. They will not fall apart after being frozen and thawed.
Good luck, and happy cooking!
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