Spring rolls are a famous traditional dish of Vietnamese cuisine. To enjoy crispy spring rolls, they are best served hot. However, there is a clever trick to keep them crispy and fresh for longer. Are you curious to find out?
The Secret to Delicious and Crispy Spring Roll Filling
One of the keys to making tasty spring rolls is paying attention to the amount of egg used in the filling. Too much egg can dry out the filling, resulting in tough and less flavorful spring rolls. On the other hand, using too little egg can make the filling wet, leading to broken wrappers and soggy spring rolls during frying.
Additionally, when adding vegetables like carrots and jicama to the filling, make sure to squeeze out excess moisture. For the cellophane noodles, simply soak them in warm water. Avoid using hot water as it can cause the noodles to expand too much, leading to broken spring rolls during frying.
Tips for Wrapping Crispy Spring Rolls
For softer and crispier spring roll wrappers, brush them with a mixture of diluted vinegar (mix 1/2 bowl of water with 1 teaspoon of rice vinegar) before wrapping. When wrapping, avoid rolling them too tightly as this can cause the spring rolls to burst during frying. A loose roll is better than a tight one.
A clever trick to ensure crispiness and prevent breakage is to use one and a half rice paper wrappers for each spring roll. This extra layer adds strength and crispiness to the spring roll.
Chill in the Fridge Before Frying
For the best results, chill the spring rolls in the fridge for about 20 minutes after wrapping. This helps the spring rolls set and dries out the surface, resulting in crispier spring rolls that are less likely to break during frying.
Frying Tips for Long-Lasting Crispy Spring Rolls
Before frying, brush the spring rolls with a thin layer of diluted sugar water. This will give them a golden color and a crispy texture. Here are some additional tips:
- Deep frying: Use a deep pan or a small pan to save oil. Heat the oil on low heat and fry the spring rolls until they are golden. This ensures even cooking and a crispy texture.
- Double frying: For spring rolls that stay crispy longer, fry them twice. First, fry them at a lower temperature until they are cooked through. Then, increase the heat and fry them again until they are golden and crispy.
- Add a splash of lemon juice: When heating the oil, add a few drops of lemon juice to prevent the oil from splattering and to enhance the crispiness of the spring rolls.
Drain on Paper Towels to Keep Crispy
If you’re making a large batch of spring rolls and can’t serve them immediately, be sure to drain them on paper towels after frying. This will help absorb excess oil and keep the spring rolls crispy, even if they’re not served right away.
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