Fried spring rolls are a dish loved by everyone from the elderly to young children. However, many women often have difficulty wrapping spring rolls to make them look beautiful, frying them to make them crispy, or preserving them so that they are delicious and don’t break apart. Many funny and sad spring roll creations have been shared by women. To overcome the problem of spring rolls that often have peeling skin, burn, or are not crispy, women should refer to the little tips shared by experienced mothers below.
1. Ingredients for spring rolls
Depending on the preferences of each household, women can choose vegetarian or meat spring rolls, meat spring rolls or seafood spring rolls.
– First, all the ingredients mixed in the spring rolls such as:
- glass noodles
- wood ear
- shiitake mushrooms
- onions
- carrots
- kohlrabi
must be drained, finely chopped, when mixed, they will be smooth.
– Glass noodles should be soaked in hot water at 50 – 60 degrees, then cut into small pieces and squeezed dry, do not soak in hot water.
– When the egg whites are fried, they will expand and make the rolls burst, so only take the yolks and just a little bit of the egg whites for the best taste.
Facebook friend VanHong said: Meat rolls without eggs will not be tasty.
With a batch of spring rolls, you should add 7 egg yolks and 3 egg whites.
Those who like vegetarian spring rolls can use the following ingredients:
- steamed green beans, finely ground
- mixed with fresh shiitake mushrooms
- wood ear
- bean sprouts
- carrots
- 1 corn
- glass noodles
- season with vegetarian seasoning
- and a few pieces of tofu, drained.
2. Wrapping spring rolls
– When wrapping spring rolls, you have to wrap them evenly to make them look beautiful, but not too loosely or too tightly.
– It is best to buy the type of rice paper made for spring rolls. This type is not too thick and not too thin. Women should also note that the type of rice paper used for fresh rolls is different from the type used for fried spring rolls.
Image of spring rolls wrapped evenly by Facebook friend Phương Ruby Cherry.
3. Frying spring rolls
Fry the first time just until slightly golden brown then remove.
– Frying the spring rolls in plenty of oil will make them cook faster and turn a golden brown color on all sides. Not enough oil will not be enough.
– You should add a few slices of ginger to the oil, this will make the spring rolls more fragrant and crispy.
If you don’t want a lot of oil, you should still fry them in a pan once and then put them in an air fryer for a crispier and more delicious taste.
– It is recommended to fry the spring rolls twice
+ For the first time, heat the oil over low heat, then add the spring rolls and fry until just cooked through, then remove the spring rolls and place them on paper towels to absorb the oil.
+ After the first frying, you can change the oil. Continue frying the spring rolls until they are cooked through and the skin of the spring rolls will be golden brown and beautiful.
– Spring rolls wrapped and refrigerated for 20 minutes before frying will also give good results.
– A little tip is to always make sure the oil is really hot before adding the spring rolls.
Seafood spring rolls are wrapped in a square shape. Women can make them once and refrigerate them to eat gradually.
Seafood spring rolls are delicious to eat in any season.
According to Tâm An – Vietnamnet.vn
- Wrap the spring rolls evenly, not too tightly or loosely.
- Use rice paper specifically made for spring rolls, which is neither too thick nor too thin.
- Note that the rice paper for fresh rolls is different from that used for fried spring rolls.
- Fry the spring rolls in plenty of hot oil to ensure even cooking and a golden-brown color.
- Add ginger slices to the oil for extra fragrance and crispness.
- For less oily spring rolls, fry them once in a pan and then finish in an air fryer.
- It is recommended to fry the spring rolls twice: first at a low temperature until just cooked, then again until the skin is golden and crispy.
- Change the oil between fryings if desired.
- Always ensure the oil is hot before adding the spring rolls, and blot excess oil with paper towels after frying.
- For the best results, refrigerate wrapped spring rolls for 20 minutes before frying.
Seafood spring rolls are typically wrapped in a square shape and can be made in advance and refrigerated. They are delicious in any season.
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