Crispy Fried Spring Rolls with a Hint of Ginger – Perfectly Golden and Crunchy Every Time, No More Soggy Rolls!

Ingredients for frying spring rolls

There are many ingredients that can be used to make spring roll filling, such as shrimp, meat, snails, pigeon, crab, etc. People can choose based on their taste and preferences, the characteristics of the region. But the most common and popular is meat spring rolls. If you choose too much lean meat, the spring rolls will be dry, but if there is too much fat, it will be greasy. Therefore, when choosing meat for spring roll filling, you should choose tender shoulder meat with a mix of lean and fat. You should marinate the meat separately with a bit of seasoning and cooking oil to enhance the flavor.

Other ingredients such as vermicelli, wood ear mushrooms, onions, carrots should be drained and cut into small pieces, so that they can blend well with the filling. You should soak the vermicelli in warm water at a temperature of about 50-60 degrees, then cut it into small pieces and dry it, without soaking in hot water as it will make the vermicelli sticky or too swollen, which will cause the spring rolls to break when fried.

You should not mix the meat with vegetables and fruits before frying the spring rolls because it can make the filling watery and soft. When preparing to wrap and fry, you should mix them together, add egg yolks to enhance the adhesion, and add a little flour to absorb the moisture from the filling, making the spring rolls crispier.

The number of eggs added to the filling should be just enough so that it doesn’t become too dry or too watery. If the filling is too dry, the spring rolls will be tasteless and lack the necessary tenderness. If the filling is too watery, the outer crust of the spring rolls will easily break.

Wrapping spring rolls

When wrapping spring rolls, you should wrap them evenly to create an appealing appearance, but not too tight. If you wrap them too tightly, the filling with vermicelli and eggs inside will expand a little and cause the rice paper to tear, exposing the filling. Therefore, you should wrap the spring rolls moderately, allowing some flexibility in your hands.

You can also brush some beer or vinegar on the spring roll wrappers before adding the filling. This will make the spring rolls crisp and evenly golden.

Chill spring rolls in the refrigerator for 20 minutes before frying

After wrapping the spring rolls, you can refrigerate them in the cooler compartment for about 20 minutes before frying. This method helps the spring rolls stay firm, dry, and crispy when fried.

Frying spring rolls twice

A special tip to make the spring rolls crispy and prevent the oil from turning black is to add a few pieces of ginger when the oil is not yet boiling. Ginger helps to filter the oil and at the same time makes the spring rolls more fragrant and crispy.

If you want the spring rolls to stay crispy for a longer time, you should fry them twice. The first time, heat the oil over low heat and fry the spring rolls until partially cooked, then remove them and place them on absorbent paper to remove excess oil.

After the first frying, you can replace the oil with fresh oil and fry the spring rolls until fully cooked. This ensure that the spring rolls will have a beautiful golden and crispy crust.

You should note that after frying, you should remove the spring rolls immediately to absorbent paper, otherwise any remaining oil on the spring rolls will seep back and make them greasy. You can enjoy the fried spring rolls with rice or with noodles, they are delicious in both ways.