Discover the secret to achieving perfectly crispy and delicious fried spring rolls that stay crunchy longer!

Eating freshly fried spring rolls is essential for the best taste, but fear not! There are tricks to keep them crispy and irresistible even after they cool down.

Seafood enthusiasts, especially those fond of authentic dishes from Hai Phong, must be familiar with Bao Chi restaurant located on Hoang Dao Thuy street in Hanoi. Not only food connoisseurs but also celebrities often choose this place to indulge in the flavors of the sea amidst the bustling city.

Many renowned personalities opt for Bao Chi to savor the exquisite seafood specialties from Hai Phong.

When making spring rolls, it's crucial to control the water content. Excess water can make the wrapper soggy quickly, leading to a less enjoyable eating experience. Consider using fewer or no bean sprouts to minimize moisture. Soaking the vermicelli lightly is sufficient; it helps absorb excess moisture from other vegetables in the filling.

Spring rolls with less moisture tend to stay crispier longer, akin to those served in restaurants!

When preparing the filling for spring rolls, crack eggs directly into the mixture. Use only the egg yolks and limit the amount of fish sauce for marinating. Adding about a tablespoon of cornstarch while mixing the filling helps prevent excess moisture.

Mix the spring roll filling using egg yolks and incorporate a tablespoon of vegetable oil for better texture.

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2 – Crispy Golden Tips for Frying Spring Rolls

Before heating the oil in the pan, add a few drops of lemon juice to prevent splattering and make the spring roll wrappers crispier. Be cautious not to add lemon juice to hot oil to avoid splashing and potential burns! This method ensures less oil splatter and results in much crispier wrappers.

Apply a bit of beer onto the spring roll wrappers to soften them for easier rolling. This also helps achieve a crispier golden texture after frying.

Applying a bit of beer onto the spring roll wrappers makes them easier to roll and beautifully golden.

You should try frying spring rolls twice. The first time, fry them lightly with low heat, then remove and drain the excess oil. Place them in the refrigerator for about 15 – 20 minutes to dry, then fry them again for a crispy, evenly golden, and fully cooked exterior.

With these two small tips, you can prepare a plate of golden, crispy spring rolls that last a long time, just like those from Bao Chi restaurant for a family meal! On days when you're too lazy to cook rice or want to host guests warmly and graciously, consider visiting Bao Chi to see how it goes!

Frying spring rolls twice will make them stay crispy longer.