The Ultimate Guide to Golden, Crispy Spring Rolls: Achieving the Perfect Fry

Keep the Nem Dry

The ingredients for the filling of fried spring rolls vary across regions and personal preferences. Typically, the filling includes minced pork, eggs, vermicelli, and vegetables such as carrots, jicama, bean sprouts, onions, scallions, coriander, wood ear mushrooms, and shiitake mushrooms. For an extra special touch, you can add shrimp, crab, or shrimp meat. For a vegetarian option, replace the meat with ingredients like mung beans or tofu…

For vegetables like jicama and bean sprouts, it is recommended to blanch them briefly, drain, and then sprinkle with a little salt to draw out the moisture. Rinse and squeeze out the excess water to prevent the filling from becoming watery.

Soak the vermicelli in warm water at around 40-45 degrees Celsius to soften it, and then cut it into small pieces. Avoid using hot water as it will make the vermicelli mushy. Similarly, do not soak it in cold water as it will make the filling tough.

The meat can be marinated with a small amount of seasoning such as salt, fish sauce, and MSG before mixing it with the vegetables. Eggs act as a binding agent and add richness to the filling, but be careful not to use too many eggs as they can make the filling watery, causing the spring rolls to burst and become soggy.

Choose Your Spring Roll Wrappers

There are various types of spring roll wrappers available, and you can choose the one that suits your family’s taste. Typically, rice paper, ram shells, or green bean shells will give you the crispiest results.

If your spring roll wrappers are a bit stiff and prone to breaking during wrapping, try placing a few cabbage, jicama, or fresh banana leaves (cleaned and dried) between the wrappers and let them sit for a few hours before wrapping. This will soften the wrappers and make them more pliable, reducing the risk of breakage.

Alternatively, if you need to wrap the spring rolls immediately, you can moisten the surface of the wrappers with a diluted vinegar solution. This method not only softens the wrappers but also helps the spring rolls become crispier and more aesthetically pleasing when fried.

Wrap the Spring Rolls Gently

One important thing to keep in mind is to avoid wrapping the spring rolls too tightly. The filling needs room to expand when fried. If you wrap them too tightly, the filling will expand and cause the wrappers to burst.

When wrapping, place the spring roll wrapper on a flat surface, and feel free to use an additional 1/3 to 1/2 of a wrapper to prevent breakage. Add a moderate amount of filling and wrap it evenly. Finally, use a little egg white to seal the edges of the spring roll.

Refrigerate the Spring Rolls

After wrapping the spring rolls, avoid frying them immediately. Instead, place them in the fridge for at least 20 minutes. The cool temperature will help the spring rolls firm up, and they will become crispier when fried.

Apply a Thin Layer of Diluted Sugar

Before frying, you can brush each spring roll with a mixture of vinegar or lemon juice mixed with a little sugar. Alternatively, some people prefer to brush the spring rolls with beer for added crispness and flavor.

Fry the Spring Rolls Twice

To ensure the spring rolls are extra crispy and stay crisp for longer, fry them twice.

For the first fry, use medium heat and turn the spring rolls occasionally to ensure even cooking. When the spring rolls are about 70% done, remove them from the oil and drain the excess oil. After this initial frying, you can let the spring rolls cool down and then store them in an airtight container in the freezer for later use. It’s a good idea to portion the spring rolls into servings for one meal, and you can use baking paper to separate the layers for easy removal when needed.

Before serving, fry the spring rolls a second time. Start with medium heat to heat up the spring rolls, and then increase the heat to high when the wrappers turn golden brown. This will help the spring rolls release any excess oil, resulting in a crispier and less greasy texture.