Food & Receipts

The Ultimate Guide to Crispy, Perfectly Fried Spring Rolls: A Master Class by a Skilled 80s Chef

The secret to making delicious fried spring rolls is easier than you think! Discover this amazing technique and impress your family and friends with your culinary skills. It's time to elevate your spring roll game and become the master chef you've always wanted to be.

Administrator

5 September, 2024

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Ms. Le Trang and her delicious-looking spring rolls.

If you’re looking to elevate your spring roll game, look no further than Ms. Trang’s expert tips below.

1. Filling

– For the meat filling, opt for fatty pork shoulder and grind it twice for a softer texture.

– Complement the meat with wood ear mushrooms, oyster mushrooms, glass noodles, eggs, basil (optional), and scallions.

– Go easy on the seasoning in the filling as the spring roll wrappers already have a natural saltiness to them.

– Mix the eggs with the meat first before adding other ingredients to prevent the filling from getting watery.

2. Wrappers

– Ms. Trang’s wrapper of choice is typically “ram” wrappers, which are kept frozen and thawed 15 minutes before use. Ram wrappers are unique as they don’t absorb oil, and you don’t need to add cooking oil when frying them.

– If ram wrappers are unavailable, regular spring roll wrappers will do the trick.

3. Wrapping Technique

For extra crunch without the breakage, try using one and a half wrappers per spring roll. This involves using one whole wrapper and half of another, layered on top of each other.

4. Frying Technique

– Heat up a generous amount of oil in a pan to about 70 degrees Celsius, and then gently place the spring rolls in, rolling them around to ensure even cooking and prevent oil absorption at the ends.

– Fry the spring rolls over medium heat to avoid bursting, as high heat can cause the oil to splatter.

– Add a tiny bit of starch or flour to the oil to prevent splattering.

– If you’re not a fan of using a lot of oil, you can shallow-fry the spring rolls, let them cool down, and then reheat them in an air fryer for that perfect crispness with less grease.

– Pro tip: For the best flavor, use lard (pork fat) for frying instead of cooking oil.

5. Storage

– Once fried, let the spring rolls cool down completely before vacuum sealing and freezing them for future cravings.

– When you’re ready to indulge again, take them out of the freezer and let them sit for about 5 minutes before frying, for easier separation.

– There’s no need to thaw the frozen spring rolls before refrying; just pop them into the hot oil.

– For the best results when reheating, use a small amount of fat and fry over low heat until one side is golden before flipping.

Happy frying, and bon appétit!

Frequently asked questions

To make crispy and perfectly fried spring rolls, you need to follow a few key steps. First, prepare the filling by mixing ground pork, shredded carrots, and bean sprouts with seasoning. Then, assemble the rolls by wrapping the filling in rice paper or spring roll wrappers and sealing the edges with a cornstarch slurry. Next, heat oil in a pan to 350-360 degrees Fahrenheit and fry the springs rolls in batches until golden brown. Finally, drain the excess oil and serve the spring rolls hot with your favorite dipping sauce.

Here are some tips for frying spring rolls like a pro: use a deep-fry thermometer to monitor the oil temperature, maintain a consistent heat between 350-360 degrees Fahrenheit; dry the spring rolls before frying to avoid splattering; fry in batches to avoid overcrowding the pan; and use a spider strainer or slotted spoon to gently lower the spring rolls into the hot oil and to remove them once they’re done.

Spring rolls are typically served as an appetizer or side dish and go well with a variety of dipping sauces such as sweet chili sauce, peanut sauce, plum sauce, or a simple soy sauce-based dip. You can also serve them with a refreshing side dish like a cucumber salad or pickled vegetables to balance out the fried flavor.

Yes, you can make spring rolls in advance and store them in the freezer. Assemble the rolls and place them on a baking sheet lined with parchment paper, making sure they are not touching. Freeze them uncovered until solid, then transfer to a freezer-safe bag or container. When you’re ready to fry them, there’s no need to thaw, just add a couple of minutes to the frying time.

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