Fried spring rolls are a familiar dish of Vietnamese people that often appear in family meals. If you want to make crispy and non-greasy spring rolls, remember the following tips
How to make delicious spring roll filling
When making the filling for the spring rolls, you need to pay attention to the amount of eggs so that the filling is not dry or too wet. Dry filling will not taste good and lacks the necessary softness. If the filling is too wet, the spring rolls will easily break and become soggy when fried.
The vegetable part mixed with the filling, such as carrots, beans, should be squeezed out of excess water before adding them in.
The glass noodles only need to be soaked in warm water. If soaked in hot water, the noodles will expand and become loose when frying.
How to wrap delicious spring rolls
You can use diluted vinegar (1/2 cup of water, 1 tablespoon of rice vinegar) to soften the rice paper before wrapping. This method helps the spring rolls to be crispy and more beautiful when fried.
When wrapping the spring rolls, you should not wrap them too tightly. Tight wrapping will cause the spring rolls to easily break when frying. Just wrap them tightly enough, and you can even leave them a little loose.
A small trick to make the spring rolls crispy and intact when frying is to use one and a half layers of rice paper stacked on top of each other to wrap the rolls. This way, the outer layer will be crispier.
Put in the refrigerator before frying
To make the spring rolls even better, after wrapping them, don’t fry them right away. Place the rolls in the refrigerator for about 20 minutes to firm and dry. This way, when fried, they will be very crispy and not break.
How to fry crispy spring rolls
Before frying the spring rolls, mix a bowl of diluted sugar water and brush it on each roll. This helps the spring rolls to have a golden, crispy and delicious color.
Frying spring rolls for a long time without becoming greasy
– Deep-frying: This method helps the spring rolls to cook quickly, have a golden color and a uniform texture. To save oil, you need to use a deep pan or a small pan for frying.
– Double frying: For the first time, heat the oil on low heat and add the spring rolls to fry them partially. Then, remove all the rolls to drain the oil. After that, increase the heat and put the spring rolls back in to fry them until they become golden and crispy.
– Adding lime juice: When adding the oil to the pan, you can add a few drops of lime juice as well. This method helps prevent the oil from splattering and makes the spring rolls golden and crispy.
Scoop up the fried spring rolls and place them on absorbent paper
If you make a lot of spring rolls and can’t eat them all at once, after frying, you need to scoop them up immediately and place them on absorbent paper. Doing so will make the spring rolls even crispier and prevent them from becoming soggy if they are left out for a long time.
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