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Read this article in just 2 minutes and all your fried dishes will be a 100% success - crispy, golden, and perfectly fried.
Every day, you come across numerous delicious recipes online and can't wait to try them out. However, your fried dishes never turn out as dazzling as the ones in the guides. Whether it's fried chicken, fries, or spring rolls, they never achieve the desired crispiness and golden color. You wonder if it's just a matter of skill. Don't fret, it's simply because you haven't stumbled upon this article yet.
Secrets to Successfully Frying Spring Rolls Without Sogginess (and Other Fried Delights)
1. Choose the Right Rice Paper for Rolling Spring Rolls
For perfect spring rolls, use high-quality and fresh rice paper. If you can't find good quality rice paper, you can opt for rice paper sheets or mung bean rice paper instead.
Choose Quality Spring Roll Wrappers
2. Drain the Filling Before Rolling
Ensure the filling for spring rolls is well-drained to prevent sogginess when frying. If the filling is too wet, squeeze out the excess moisture as soggy filling will reduce the crispiness of the spring rolls when fried.
Pay attention to draining the filling
3. Add Vinegar to the Water for Soaking Rice Paper
Adding a few tablespoons of vinegar to the water for soaking rice paper will help prevent it from absorbing too much oil when frying. Consequently, the spring rolls will retain their crispiness even if left for a longer period.
Add vinegar to the water for soaking rice rolls
4. Pre-dry the spring rolls before frying
After rolling, the spring rolls need to be pre-dried before frying. To pre-dry the spring rolls, place them in the refrigerator for 1-2 hours before frying. Note that when stacking the spring rolls in the fridge, ensure they are evenly spaced to allow for even evaporation of moisture. Additionally, to achieve dry spring rolls, when rolling, only dampen the rice paper slightly without soaking it too wet.
Chill before frying
5. Add a Splash of Lime Juice to the Frying Oil
Squeeze a slice of lime into the frying oil before heating it up, then fry the spring rolls. This is also a method to make spring rolls crispier and tastier.
Squeeze lime into the frying oil
6. Fry the Spring Rolls Fully Submerged in Oil
For crispy spring rolls, they must be fried fully submerged in oil and only fry when the oil is boiling. To determine if the oil is boiling, place a pair of chopsticks into the oil; if bubbles form around the chopsticks, it means the oil is ready, and you can start frying the spring rolls.
7. Double Fry the Spring Rolls
One of the secrets to achieving long-lasting crispy spring rolls is to double fry them. For the first fry, cook until the filling is just cooked through, then remove with low heat. When almost ready to serve, fry them again until they turn golden brown over high heat.
Above are the steps to fry spring rolls to perfection. You can apply similar techniques for frying chicken or potatoes.
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