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Fry, Crisp, and Crunchy: Toss this into the pan, golden and crispy without the greasy explosion.

With just a little trick, your fried spring rolls will turn out golden, crispy, and delicious.

10 December, 2023

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Fried spring rolls are a familiar dish for Vietnamese families. Spring rolls have many variations, they can be made from simple ingredients such as minced meat, vermicelli noodles, shiitake mushrooms, wood ear mushrooms… or made from seafood (shrimp, crab, squid…) or made vegetarian from various types of mushrooms, vegetables and fruits. Spring rolls can be enjoyed with hot steamed rice or noodle dishes, both are delicious.

One problem that many people encounter when frying spring rolls is that they stick to the pan, break apart and don’t have an attractive color. Furthermore, if you’re not careful, the oil can splatter and cause burns to the cook and dirty the kitchen. To solve this problem, you need to know the following tips.

Using lime juice

Instead of frying spring rolls with regular cooking oil, you can add lime juice.

Add a few drops of lime juice to the frying pan before adding the spring rolls and the outer skin will become very crispy and the oil won’t splatter during frying.

Using ginger

If you don’t have lime, you can also use ginger. Simply slice the ginger into thin slices and gently press the slices all over the frying pan (about 1-2 minutes). Remove the ginger slices and add oil to the pan and fry as usual. By doing this, the spring rolls won’t stick to the bottom of the pan and won’t break apart during frying.

Brushing with sugar water

You can prepare a bowl of diluted sugar water and brush it onto each raw spring roll. By doing this, the fried spring rolls will have a golden color and a crispy texture.

Brushing with vinegar on the rice paper

You can prepare a bowl of filtered water and add 1 tablespoon of rice vinegar. Stir well and brush this mixture onto the rice paper. This will soften the rice paper, preventing it from tearing when wrapping the filling and making the fried spring rolls look more beautiful and crispy.

Deep frying

When frying spring rolls, you can choose the method of deep frying to ensure that the spring rolls are cooked evenly and have a golden color on all sides. Use a deep saucepan to avoid wasting oil.

Double frying

To achieve crispy and golden spring rolls, you can fry them twice. In the first round, heat the oil on medium heat and fry the spring rolls until they are partially cooked. Remove the spring rolls and drain the oil. In the second round, increase the heat and fry the spring rolls until they are fully cooked, with a crispy and golden outer skin.

If you want to make a large quantity of spring rolls to consume gradually, you can also partially fry the spring rolls once, drain the oil and let them cool completely. Place the spring rolls in a container and store them in the refrigerator. When you want to eat them, simply fry them until crispy.