How to Make Fried Spring Roll Filling
To make delicious fried spring rolls, you need to pay attention to the amount of egg you use in the filling. Too little egg and the filling may be dry, but too much and it can become wet and soggy. A dry filling will result in a tough and unpleasant texture, while a wet filling can cause the spring roll to break during frying and become limp.
It’s important to drain any excess liquid from vegetables like carrots and jicama before mixing them into the filling. Soak the cellophane noodles in warm water; avoid very hot water as it will cause the noodles to expand too much and break through the spring roll wrapper during frying.
The Art of Frying Spring Rolls
Wrapping the Spring Rolls
A simple trick to ensure your spring rolls are crispy and beautiful is to use a mixture of diluted rice vinegar (mix 1/2 bowl of water with 1 teaspoon of rice vinegar) to soften the rice paper before wrapping. This will also help the spring rolls maintain their shape and crispiness during frying.
When wrapping the spring rolls, avoid packing the filling too tightly. This can cause the spring rolls to break during frying. A loose roll is better than a tight one. Try using one and a half rice paper wrappers for each spring roll to ensure a crispier texture.
Chill Before Frying
After wrapping your spring rolls, it’s best to chill them in the fridge for 25-30 minutes. This helps the rolls firm up and dry out slightly, ensuring a crispier texture when fried.
Frying Techniques for Crispy Spring Rolls
Before frying, brush each spring roll with a mixture of water and sugar. This will give the spring rolls a golden, crispy exterior, and your creation will stay crisp even if it’s not served immediately after frying.
The Secret to Delicious Spring Rolls
Frying the Spring Rolls
– Deep-frying: This method ensures quick and even cooking, resulting in golden brown spring rolls. Use a deep pot or a small pan to minimize oil usage.
– Double frying: Fry the spring rolls at a lower temperature first, then remove them and increase the heat. Fry them a second time for a crispier texture.
– Add a few drops of lemon juice to the oil before frying. This will prevent the oil from splattering, and your spring rolls will turn out crisp and golden.
Drain on Paper Towels
After frying, place the spring rolls on paper towels to absorb any excess oil. This ensures that your spring rolls stay crisp and fresh, even if they’re not served immediately.
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