The Ultimate Guide to Crispy Spring Rolls: A Secret Technique for the Perfect Crunch This Lunar New Year

1. Ingredients
 

Ingredients	Spices
– Pork shoulder: 400g – One onion – Bean sprouts: 150g – Carrot – Turnip – Glass noodles, oyster mushrooms – Wood ear mushrooms – Eggs: 2 – Egg roll wrappers	– Scallions – Cilantro – Ground black pepper – Fish sauce

 

The ingredients for fried spring rolls are simple, easy to find, and affordable.

2. Instructions

Step 1: Grind or mince the pork

– For delicious dishes like fried spring rolls, choose pork shoulder that includes both lean meat and fat.

– Select fresh, high-quality pork with a deep color and firm texture.

– Rinse the pork, then mince it finely or grind it in a food processor.

– Many families prefer to hand-chop the pork for spring rolls instead of grinding it, as this results in a firmer texture that’s less prone to falling apart during wrapping.

Step 2: Finely chop or grate the vegetables

– Finely chop or grate the onion, carrot, turnip, scallions, and cilantro.

– If you don’t have a food processor, you can hand-chop these ingredients into small cubes.

– For the carrot and turnip, you can also grate them into thin strips to use in the spring rolls.

Step 3: Soak and cut the glass noodles

– Soak the glass noodles in warm water at around 30°C for about 5 minutes to soften them, then cut them into shorter lengths.

– Adding glass noodles to the spring rolls gives them a crispier texture.

Step 4: Soak and chop the mushrooms

– Soak the oyster mushrooms and wood ear mushrooms in hot water to rehydrate them, then cut off and discard the tough stems and roots, and finely chop the caps.

– If you want your spring rolls to have a richer flavor and aroma, feel free to add a bit more wood ear mushrooms.

Step 5: Chop the bean sprouts, scallions, and cilantro

– Rinse the bean sprouts, scallions, and cilantro, then chop them finely.

– Including bean sprouts and scallions in the filling adds sweetness to the spring rolls, but be careful not to overdo it, or your rolls may fall apart.

Step 6: Mix all the ingredients with eggs, oil, and seasonings

– Combine all the prepared ingredients in a large bowl.

– Add a tablespoon of cooking oil, along with some ground black pepper, fish sauce, and other seasonings.

– Go easy on the seasonings, as the spring rolls will also be dipped in a sauce, and the wrappers themselves have some saltiness to them.

– Crack in two eggs and mix well to bind the ingredients together. Avoid using too many eggs, as this can make the filling too wet and difficult to roll.

Step 7: Roll the spring rolls

– Lay out an egg roll wrapper and dampen it with beer or vinegar to make it crisp, then spread it evenly across the surface.

– Place a portion of the pork filling onto the wrapper, roll it up once to enclose the filling, and then fold in the two sides.

– Continue rolling until you’ve formed a complete spring roll.

Step 8: Fry the spring rolls

– Heat oil in a pan until it’s hot but not smoking, and then fry the spring rolls. They will be fried again later just before serving to ensure they’re crispy and golden.

– When frying, cook one side until golden, then flip and fry the other side until it reaches a similar color.

– Avoid frying with the heat turned up too high, or the spring rolls may burn and taste unpleasant.
 

Serve the fried spring rolls with fresh herbs like lettuce, cilantro, mint, and basil, along with a pickled side dish made from green papaya, turnip, and carrot slices marinated in a vinegar and sugar solution.
 

3. Tips for Making Crispy Spring Rolls

– When adding onion, bean sprouts, and eggs to the filling, do so gradually and in moderation to prevent the rolls from falling apart.

– When rolling the spring rolls, don’t make them too loose or too tight, as this can cause them to break.

– For the crispiest results, fry the spring rolls in enough oil to fully submerge them, and use medium heat.

– If you plan to store the spring rolls in the fridge for later consumption, it’s best to give the filling a quick mix before wrapping to remove any excess moisture, which will help prevent sogginess during frying.

In addition to the frying technique, the dipping sauce is also crucial to the overall enjoyment of the spring rolls. A well-balanced sauce typically includes salty fish sauce, sweet MSG or sugar, sour lime (or vinegar), and spicy chili, along with some minced garlic for added aroma. Adjust the proportions to your taste.

Now you know how to make crispy, non-soggy fried spring rolls. Impress your family and friends with this delicious treat during the upcoming holidays!.

By Tâm An – Vietnamnet