The Secret Ingredient for Crispier, Tastier Fried Spring Rolls

16 January, 2025

Fried spring rolls are a familiar dish on family dinner tables, especially during holidays or reunions. However, not everyone knows the secret to making them crispy, evenly golden, and tasty. A small but effective tip is to add a simple ingredient to the frying pan.

Let’s explore this trick to ensure your spring rolls are always perfect!

Why is it challenging to keep spring rolls crispy?

If not fried correctly, spring rolls tend to become soft when they cool down. Common reasons include:

Insufficiently hot oil at the start of frying, causing the rolls to absorb too much oil and lose their crispness.
High heat that cooks the outer layer quickly while the inside remains uncooked.
Improper handling or unsuitable choice of rice paper.

To address this issue, simply add a little vinegar or lemon juice to the frying pan. This simple trick remarkably enhances the crispness of the spring rolls without requiring excessive oil.

How to use vinegar or lemon juice when frying spring rolls

Prepare the frying oil

Pour oil into the pan, ensuring it reaches about one-third of the height of the spring rolls. Avoid using too little oil, as it may lead to uneven cooking and burning.

Add vinegar or lemon juice

When the oil reaches the ideal temperature (around 160-180°C), add 1-2 teaspoons of vinegar or a few drops of lemon juice. Gently stir to combine the vinegar or lemon juice with the oil.

Vinegar helps reduce oil splatter during frying.

Lemon juice increases the crispness of the outer layer.

Fry the spring rolls correctly

Gently place the spring rolls in the pan and fry over medium heat to ensure even cooking. Frequently turn them to achieve a uniform golden color.

Storing spring rolls after frying

Once the spring rolls are cooked, remove them from the oil and place them on paper towels to absorb excess oil. If you’re not eating them right away, you can keep them crisp by placing them in an oven set at 100°C.

Additional tips for crispier spring rolls

Prepare the rice paper: If it feels dry, lightly brush it with a mixture of diluted vinegar or beer to soften it and prevent tearing when rolling.
Avoid frying too many spring rolls at once, as it lowers the oil temperature, leading to oil absorption and sogginess.
Always chill the spring rolls before frying to help them firm up and prevent unrolling during cooking.

Why does vinegar or lemon juice make spring rolls crispier?

Vinegar and lemon juice reduce the surface tension of the oil, allowing it to coat the spring rolls evenly. Additionally, they expedite the drying of the outer layer, resulting in a crisp texture without the need for excessive oil.

By incorporating this simple trick, you can confidently serve spring rolls that stay crispy and appealing long after frying. Happy cooking, and enjoy these delicious, crunchy treats with your loved ones!