Preparing the Filling
When preparing the filling for spring rolls, pay attention to the number of eggs used to ensure the mixture isn’t too dry or wet. If the filling is too dry, the fried rolls won’t taste as good and will lack the necessary softness. On the other hand, if it’s too wet, the rolls are more likely to break during frying and become soggy.
For the mixed vegetables, such as carrots and jicama, squeeze out any excess water before adding them to the mixture.
Soak the glass noodles in warm water. Avoid using hot water as it will cause the noodles to expand too much, leading to breakage during frying.
Wrapping the Spring Rolls
When wrapping the spring rolls, avoid rolling them too tightly. Doing so may cause the wrapper to tear during frying as the filling expands slightly. A little trick to making crispier spring rolls that don’t break easily is to use one and a half rice paper wrappers, one on top of the other, to create a double layer.
Using one and a half rice paper wrappers creates a crispier spring roll that’s less likely to break during frying.
For tastier spring rolls, after wrapping, place them in the fridge for about 20 minutes to firm up. This ensures that they fry up nice and crispy without breaking.
Some tips for crispier spring rolls:
– Brush the rice paper wrappers with beer for a golden, crispy finish.
– Alternatively, brush the unfried rolls with a mixture of water and a small amount of sugar for a similar effect.
– A mixture of water and rice vinegar (half a bowl of water with a teaspoon of rice vinegar) can also be used to soften the rice paper and help the spring rolls become crispier and more aesthetically pleasing during frying.
Frying the Spring Rolls
Method 1: Double Frying
After wrapping the spring rolls, fry them in oil using a two-step process. First, heat the oil on low heat and fry the rolls until they are partially cooked. Then, remove them from the oil and place them on a paper towel to absorb the excess oil. For the second step, you can use fresh oil and fry the spring rolls until they are fully cooked and golden brown.
In the first step, heat the oil on low heat and fry the rolls until they are partially cooked.
Method 2: Deep Frying
This method involves submerging the spring rolls completely in hot oil. It results in faster cooking and an even golden brown color on all sides of the rolls. To conserve oil, you can use a deep saucepan or a small frying pan.
In the second step, fry the spring rolls until they are fully cooked and golden brown.
Method 3: Adding Lemon Juice
When heating the oil, add a few drops of lemon juice to prevent oil splatter and to help achieve crispier spring rolls.
Remove the fried spring rolls from the oil and place them on a paper towel to absorb any excess oil.
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