How to Make Crispy and Delicious Fried Spring Rolls
Mixing the Filling
When making spring rolls, the amount of egg added to the filling should be just enough to prevent it from becoming too dry or wet. A dry filling will make the spring rolls tough, while an overly wet filling can cause the wrapper to break during frying. Other ingredients should also be thoroughly dried before mixing, especially the glass noodles. Soak them just enough so they don’t get mushy or expand too much, preventing the spring rolls from bursting open during frying.
A common mistake is to roll spring rolls too tightly, which can cause the wrapper to tear when the filling expands during frying. Therefore, it’s best to roll them loosely to ensure even cooking without breaking the wrapper.
Chill the Spring Rolls Before Frying
A handy tip is to chill the spring rolls in the refrigerator for about 20 minutes after rolling them. This helps tighten and dry the rolls, resulting in a crispier texture when fried.
Frying the Spring Rolls
For an extra crispy texture, fry the spring rolls twice. First, fry them at a low temperature until they are partially cooked, then remove them and drain the excess oil. For the second frying, use cooled oil to prevent the wrappers from blistering and to achieve a beautiful golden color.
Additionally, you can brush the spring rolls with a thin layer of diluted honey before frying to enhance crispness and color. Another tip is to wipe the spring roll wrappers with a damp cloth and apply a small amount of beer or vinegar before filling to ensure crispness and a desirable golden color.
Storing Spring Rolls
If you wish to store spring rolls for an extended period, you can freeze them raw or partially fried. Note that if you plan to freeze them, it’s best not to add eggs to the filling as this may cause the wrappers to break during storage. When partially frying spring rolls for freezing, use low heat to ensure even cooking. When you’re ready to eat, simply drop them into hot oil and fry until crispy.
Partially fried spring rolls can be stored in the freezer for up to 2 weeks to 6-8 months, depending on the filling preparation. To prevent the spring rolls from sticking together during freezing, place a sheet of plastic wrap between each layer.
Fried spring rolls are a traditional delicacy often served during family gatherings, especially on special occasions. With these tips, you can confidently make crispy and delicious spring rolls that will impress your family and friends.
Frequently asked questions
To make crispy fried spring rolls at home, you’ll need to prepare the filling, wrap it in spring roll wrappers, and then fry them. The key to achieving the perfect crunch is to use a combination of hot water and oil for frying, and to ensure that the oil is at the right temperature – between 325°F to 350°F. You should also use a combination of flour and cornstarch for the wrapping, and seal the edges with an egg wash.
The filling for crispy fried spring rolls typically includes a combination of pork, shrimp, glass noodles, and vegetables such as carrots, cabbage, and mushrooms. You can also add in your favorite spices and seasonings to taste.
To wrap the spring rolls, place a heaping tablespoon of the filling near the corner of the wrapper, and then fold the corner over the filling. Brush the remaining wrapper with egg wash, and then tightly roll it up. Finally, seal the edge with a bit more egg wash.
You can use a variety of oils for frying spring rolls, but peanut oil, vegetable oil, or canola oil are commonly used options. These oils have a high smoke point and neutral flavor, making them ideal for achieving the perfect crispness without imparting any unwanted tastes.
The ideal temperature for frying spring rolls is between 325°F to 350°F. If you don’t have a thermometer, you can test the oil by dropping a small piece of wrapper into it. If it sizzles and floats to the top immediately, the oil is ready.
Fry the spring rolls in batches for about 3-4 minutes on each side, or until they are golden brown and crispy. Make sure to regulate the temperature of the oil between batches to ensure consistent results.
While frying is the traditional method for cooking spring rolls and yields the crispiest results, you can also bake or air fry them as healthier alternatives. To bake, brush the spring rolls with oil and bake at 400°F for about 15-20 minutes, turning halfway through. For air frying, preheat the air fryer to 375°F and cook in batches for about 6-8 minutes, or until crispy.
Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can fry them again in hot oil for a couple of minutes, or bake/air fry them until warmed through and crispy.
Yes, you can freeze fried spring rolls. Let them cool completely, and then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw and reheat using the frying, baking, or air-frying methods mentioned above.
