Fried spring rolls are a characteristic dish of Vietnamese cuisine, very delicious and nutritious. Experienced chefs will guide you on how to fry crispy golden spring rolls, so that they can be stored without worries of becoming soggy.
Notes when mixing the filling for the spring rolls
The ingredients for the spring roll filling such as noodles, wood ear mushrooms, shiitake mushrooms, onions, carrots, bean sprouts… should be thoroughly drained before mixing.
The amount of eggs added to the filling should be just enough to bind the ingredients together, without being too dry or too wet. If the filling is too dry, the spring rolls will not taste good. On the other hand, if the filling is too wet, it will cause the spring rolls to burst while frying.
When soaking the noodles, you should use warm water (about 50-60 degrees Celsius). When the noodles are soft, take them out and drain them, then cut them into small pieces. Do not soak the noodles in hot water, as it will make the noodles become mushy or expand too much, making the spring rolls prone to bursting while frying.
Rolling the spring rolls
Many people believe that the spring rolls should be tightly rolled in order to prevent them from breaking or bursting when thrown. However, this is actually what makes the spring rolls more prone to bursting. The reason is that during the frying process, the filling will expand slightly, and if you roll it too tightly, the filling will burst out.
Therefore, when rolling the spring rolls, you should roll them lightly and loosen your grip a little to allow the filling to expand.
Tips for making the spring rolls crispier and more golden
Many people share the experience of not frying the spring rolls immediately after rolling them, but refrigerating them for about 20 minutes to make them firmer and slightly drier, resulting in a crispy texture when fried.
At this stage, if you want the spring rolls to be crispier and have a beautiful golden brown color, you can use diluted vinegar to brush on the rice paper. The method is very simple, just take half a bowl of water and add about 1 tablespoon of rice vinegar, mix well, then use it to soften the rice paper when wrapping the filling. This will make the spring rolls crispier and more beautiful when fried.
In addition, we can mix a bowl of diluted sugar water and brush it on the spring rolls before frying. This will give the spring rolls a golden color and a delicious crispy texture.
Another method is to use 1 and a half layers of rice paper to roll the spring rolls, which will make the wrapper much crispier. The specific method is as follows: Place a square rice paper on the chopping board, then place another half rice paper diagonally on top. You can imagine the cut half of the rice paper as a ruler to help you adjust the size of the spring rolls. Then, add the filling. Make sure the filling is only contained within the top half of the rice paper. Fold the rice paper and roll it tightly twice. Then fold both sides to align with the edges of the top half of the rice paper. Roll it evenly with your hands and you’re done.
Frying the spring rolls
This is also a very important step to make the spring rolls crispy and golden. Many people only fry the spring rolls once because they are busy or think that one time is enough. But frying the spring rolls only once will make them crispy only at first. After 15-20 minutes, the spring rolls will quickly become soggy.
Therefore, it is necessary to fry the spring rolls twice. The method is as follows: The first time, heat the oil over low heat and fry the spring rolls until slightly cooked, then remove them and place them on absorbent paper to remove excess oil. After the first fry, you can replace the oil and fry the spring rolls until fully cooked and the wrappers will be golden and crispy.
If you don’t want to fry the spring rolls twice, then you need to deep-fry the spring rolls. With this method, the spring rolls will cook faster and have a golden color on all sides. To save oil, you can use a deep pan or a small frying pan.
In addition, when adding oil to the pan, add a few drops of lemon juice. This will prevent the oil from splattering and help make the spring rolls crispy.
After frying the spring rolls, remove them immediately and place them on absorbent paper. If there is any remaining oil on the spring rolls, it will be reabsorbed, causing the spring rolls to become soggy.
Crisp, and Crunchy: Toss this into the pan, golden and crispy without the greasy explosion.’>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.
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Don’t fry the spring rolls right away: Do this extra step 10 times as 1 to prevent sogginess.
With this deep frying recipe, you’ll have a crispy and delicious spring roll that stays fresh for a long time without worrying about it becoming soggy.
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