Filling for Spring Rolls: Moderate amount of eggs, dry ingredients
The filling for fried spring rolls usually consists of minced meat (with the option to add shrimp or squid), eggs, bean sprouts, mushrooms, wood ear fungus, cellophane noodles, carrots, and/or jicama…
Note: When making the filling, use a moderate amount of eggs so that the mixture is neither too dry nor too wet. A dry filling will result in a tough spring roll, while a wet filling can cause the wrapper to tear during frying.
Ingredients with high water content, such as carrots, bean sprouts, cabbage, or jicama, should be squeezed dry before mixing into the filling.
Soak the cellophane noodles in warm water to maintain their elasticity and avoid soaking them in hot water, which can cause them to over-expand and break the spring rolls during frying.
How to Roll Spring Rolls
When rolling the spring rolls, avoid rolling them too tightly to allow space for the filling to expand without breaking the wrapper. You can also use half a rice paper sheet to line the inside, which will make the spring rolls crispier.
Chill in the Fridge Before Frying
After rolling, place the spring rolls in the fridge for about 20 minutes to set and dry. This step will help them maintain their shape and ensure they are crispier when fried.
Secret to Crispy Spring Rolls
Before frying, brush the spring rolls with a thin layer of diluted sugar syrup to give them a beautiful golden color and extra crispness.
Alternatively, a mixture of diluted vinegar and water can be used. Combine half a bowl of water with a teaspoon of rice vinegar and brush it onto the rice paper before rolling. This technique will keep the spring rolls crispy and give them an appealing color.
Or, you can roll the spring rolls by layering 1-1.5 sheets of rice paper to create a crispier texture.
How to Fry Spring Rolls to Make Them Crispy
Method 1: Double Frying
First, fry the spring rolls at a low temperature, then remove them and drain the excess oil. Change the oil, and fry the spring rolls a second time until they are golden and crispy.
Method 2: Deep Frying
Deep frying the spring rolls ensures even cooking and a golden appearance. To save oil, you can use a deep saucepan or a small frying pan.
Method 3: Add Lemon Juice
When pouring oil into the pan, add a few drops of lemon juice to prevent the oil from splattering, resulting in crispier spring rolls.
Drain Excess Oil
After frying, place the spring rolls on paper towels to absorb any excess oil. This step prevents the oil from seeping back into the spring rolls and making them soggy if left for too long.
Good luck!
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