Food & Receipts

Crispy Spring Rolls Done Right: The Secret Ingredient for Unforgettable Crunch

With this method and preservation of spring rolls, you only need to make "a batch" of hundreds of spring rolls and still have golden, crispy food.

Administrator

22 April, 2024

Crispy Fried Spring Rolls: A Step-by-Step Guide

Spring rolls are a beloved dish in Vietnamese cuisine, often gracing the tables of family gatherings, weddings, and Lunar New Year celebrations. Join Phụ Nữ Today as we guide you through the art of crafting delectable and crispy spring rolls.

1. Ingredients for Spring Rolls

– Rice paper wrappers: 1 pack

– Ground pork: 300 grams

– Jicama: ½ bulb

– Carrot

– Chicken eggs: 3

– Green onions, cilantro

– Wood ear mushrooms, shiitake mushrooms

– Chili, garlic, lime

– Breadcrumbs: 1 to 2 tablespoons

– Seasonings: MSG, salt, fish sauce

2. Cooking Instructions for Spring Rolls

Step 1: Preparing the Ingredients

– Discard damaged or yellowed leaves from the green onions and cilantro, then cut off the root ends. Wash thoroughly and cut into short segments.

– Soak the wood ear and shiitake mushrooms in water until they soften, then drain and finely chop.

– Peel the jicama and carrot, wash them under running water, and julienne.

Step 2: Mixing the Spring Roll Filling

– In a large bowl, combine the ground pork, julienned carrots and jicama, green onions, cilantro, mushrooms, and wood ears.

– Next, crack in 3 chicken eggs and add 2 tablespoons of breadcrumbs. Season the mixture to your taste or add 1 teaspoon of ground black pepper, 1 teaspoon of salt, and a dash of MSG.

– Mix thoroughly until the ingredients are well combined.

Step 3: Wrapping the Rolls

– Before wrapping the spring rolls, you can apply a thin layer of vinegar to the surface of the rice paper wrappers. This will ensure that they turn golden brown and crispy after frying.

– Place a portion of the prepared filling onto a rice paper wrapper and carefully roll it up, taking care to make it visually appealing. Fold the ends of the wrapper neatly to enhance the presentation.

Step 4: Frying the Rolls

– Heat a non-stick skillet over medium heat and add enough oil to completely submerge the spring rolls.

– Carefully place the wrapped rolls into the hot oil and fry until golden brown. To ensure even cooking and prevent the rolls from breaking apart, submerge them in the oil and repeatedly turn them for about 5 seconds, allowing the outer layer to crisp up.

– Adjust the heat as needed to ensure that the rolls cook evenly, with a soft and flavorful interior and a crispy, golden brown exterior. Once fully cooked, remove the rolls from the skillet and place them on a plate lined with paper towels to absorb any excess oil.

Step 5: Preparing the Dipping Sauce

– In a small bowl, combine 5 tablespoons of water, 1 tablespoon of fish sauce, a pinch of sugar, and a squeeze of lime juice. Adjust the quantities to suit your taste preferences.

– Stir the mixture until well combined and add finely chopped garlic and chili.

The finished spring rolls will delight your senses with their vibrant colors and tantalizing aroma. Each bite offers a crispy and flavorful exterior, complemented by the sweet and refreshing taste of the vegetable filling.

3. Tips for Making Spring Rolls

– For the best results, choose pork shoulder for your spring rolls. It has a good balance of lean and fatty meat, preventing the rolls from becoming too dry or greasy.

– Instead of using cellophane noodles, which can make spring rolls soggy, incorporate breadcrumbs into the filling. This will absorb excess moisture and contribute to a crisp texture.

– Before wrapping the spring rolls, spread a thin layer of vinegar on the surface of the rice paper wrappers. This will promote golden browning and enhance the crispiness.

Frequently asked questions

You will need rice paper wrappers, ground pork, jicama, carrots, chicken eggs, green onions, cilantro, wood ear and shiitake mushrooms, chili, garlic, lime, breadcrumbs, and seasonings like MSG, salt, and fish sauce.

First, clean and cut the green onions and cilantro, discarding any damaged parts. Soak the mushrooms until they soften, then chop them finely. Peel and julienne the jicama and carrot. Combine the ground pork, vegetables, eggs, breadcrumbs, and seasonings in a large bowl and mix well.

Before wrapping, apply a thin layer of vinegar to the rice paper wrappers to ensure a golden brown and crispy texture. Place a portion of the filling on the wrapper and carefully roll it up, folding the ends neatly for a presentable finish.

Heat oil in a non-stick skillet over medium heat. Carefully place the wrapped rolls into the hot oil and fry until golden brown. For even cooking, submerge the rolls in the oil and turn them repeatedly for about 5 seconds. Adjust the heat as needed to ensure a crispy exterior and soft, flavorful interior.

Combine water, fish sauce, a pinch of sugar, and lime juice in a small bowl. Adjust the quantities to suit your taste. Stir well and add finely chopped garlic and chili to taste.

For the best results, choose pork shoulder for a balance of lean and fatty meat. Use breadcrumbs instead of cellophane noodles to absorb moisture and create a crisp texture. Applying vinegar to the wrappers before frying will enhance the crispiness and promote golden browning.