Fried spring rolls are a familiar dish to the people of Vietnam, especially during the Tet holiday. It is a traditional dish that cannot be missed. However, spring rolls are only delicious when hot, as they become less tasty when left for too long. However, with the following fried spring roll recipe, you will have a delicious and crispy dish without worrying about it becoming less tasty.
How to make delicious spring roll filling
When making the filling for spring rolls, you need to pay attention to the amount of eggs to prevent the filling from being too dry or too wet. If the filling is too dry, the fried spring rolls will not be tasty and will lack the necessary softness. If the filling is too wet, the spring rolls will easily break and become less tasty.
The vegetables mixed with the filling, such as carrots, beans… should be squeezed to remove excess water before adding them in.
The vermicelli only needs to be soaked in warm water. If soaked in hot water, the vermicelli will expand and will easily burst when frying the spring rolls.
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 will make the spring rolls crispy and more beautiful when fried.
When wrapping the spring rolls, you should not wrap them too tightly. Wrapping the spring rolls too tightly will cause them to easily break when frying. Only wrap them moderately, and it’s okay to wrap them slightly loosely.
A small tip to make the spring rolls crispy and intact when frying is to use 1 and a half layers of rice paper stacked together for each roll. This way, the outer layer of the wrapper will be crispier.
Refrigerate before frying
To make the fried spring rolls even more delicious, after wrapping them, don’t fry them immediately. Put the spring rolls in the refrigerated compartment of the refrigerator for about 20 minutes to make them firm and dry. This way, they will be very crispy and won’t break.
How to fry crispy spring rolls
Before frying the spring rolls, mix a bowl of diluted sugar water and spread it evenly on each roll. This will give the fried spring rolls a golden and delicious appearance.
Fried spring rolls won’t become less tasty even when left for a long time
– Deep frying: This method helps the spring rolls cook quickly, become evenly golden, and have a consistent color. To save oil, you need to use a deep skillet or a small skillet for frying.
– Double frying: For the first time, heat the oil over low heat and fry the spring rolls until they are partially cooked. Then, remove them from the oil to drain. After the first frying, increase the heat and re-fry the spring rolls once more until they become crispy and golden.
– Adding lemon juice: When adding oil to the pan, you can add a few drops of lemon juice. This method helps prevent the oil from splattering and makes the fried spring rolls more golden and crispy.
Drain the fried spring rolls on absorbent paper
If you make a lot of spring rolls and can’t eat them all at once, after frying, you need to remove the spring rolls from the oil and place them on absorbent paper. By doing this, the spring rolls will be crispier and will not become less tasty when left for a long time.
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