A Hanoi mother reveals the 'magic' trick to frying spring rolls: Crispy for a long time, doesn't burst, eat one bite and you'll love it for life

GĐXH - The trick to frying spring rolls without breaking them and making them crispy like those sold in restaurants was shared by Ms. Thuy Duong (32 years old, Hanoi) and made housewives try to learn from her.

Fried spring rolls – a traditional delicacy and a challenge for many housewives

Despite being a frequent feature on Tet holiday meals, ancestral worship ceremonies, and everyday meals, many people still struggle with making fried spring rolls. Common mistakes such as spring rolls breaking during frying, the wrapper not staying crispy long, spring rolls becoming soggy or quickly becoming soggy, make many women hesitant to cook them.

So what's the secret to making spring rolls that are crispy, evenly golden brown, and don't fall apart?

So what is the secret to having a crispy, golden brown, non-bursting spring roll dish?

How to make perfect spring roll filling, no water, no bursting skin

To make fried spring rolls crispy, golden brown and not broken when fried, many housewives have constantly researched and experimented. Among them, Ms. Thuy Duong (32 years old, living in Hanoi ) - a woman who loves the kitchen and often shares recipes on social networks has "revealed" small but extremely effective tips to help make spring rolls as perfect as in restaurants.

Let's discover Ms. Duong's secret to making every plate of spring rolls crispy and fragrant when fried, without them becoming soggy or the wrapper coming off. This is a seemingly simple skill, but it's quite a "challenge" for many home cooks.

To prevent spring rolls from breaking and to keep them crispy for longer when fried, you need to carefully balance the filling ingredients. Don't mix the ingredients haphazardly; instead, keep these tips in mind:

Ingredients that should be included in spring roll filling:

- Ground pork: Prioritize meat with a ratio of 70% lean, 30% fat, to help the spring rolls not dry out after frying.

- Cellophane noodles: Soak until soft, cut into small pieces to create a chewy texture.

- Wood ear, shiitake mushrooms: Increase aroma and light crispness.

- Carrots, onions, jicama or kohlrabi: Chop finely, squeeze out water to prevent the filling from melting when frying.

- Chicken eggs: Use just enough to create adhesion, do not use too much.

Important: Mix the filling just before rolling. If mixed too early, the vegetables will release water, making the skin soft and easy to fall apart when fried.

The ingredients for the spring roll filling need to be balanced so that the spring rolls do not become watery when rolled.

Technique of rolling spring rolls firmly, no fear of them breaking

Spring rolls that break when fried are mostly due to loose rolling or using the wrong type of rice paper. Here are some tips:

- Choose thin, soft rice paper with good elasticity. If the rice paper is dry, lightly rub it with vinegar or beer to soften it, but do not make it too wet.

- Don't overfill each roll. Each roll should only contain a sufficient amount of filling, rolled evenly, not too loosely but not too tightly either.

- Let the spring rolls rest for about 10 minutes before frying to help the skin shrink, making them crispier when fried and not tear the skin.

- Use egg white to lightly brush the edges of the spring roll to help it stick more firmly.

Tips for frying crispy spring rolls without them exploding or burning

Frying spring rolls requires technique, not just "dropping them in the pan and being done." To ensure they are evenly golden brown and stay crispy for longer, you should:

- Use a deep pan or wide pot to submerge the spring rolls in oil, cooking evenly without having to flip them often.

- Make sure the oil is very hot before adding the spring rolls. If the oil isn't hot enough, the spring roll wrappers will absorb the oil, becoming soft and less crispy.

- Fry in two stages:

+ 1st time: Fry over medium heat until the spring rolls are about 80% cooked and the skin is slightly golden.

+ 2nd time: Before eating, fry again over high heat until the spring rolls are golden brown and crispy.

- Do not fry too much at once, it will easily cool the oil and cause the spring rolls to absorb too much oil.

- Place the spring rolls on oil-absorbing paper or a well-ventilated rack after frying to remove excess oil and maintain their crispness.

The crust is evenly golden brown, not burnt, but has a crispy, attractive golden shine.

How to store and reheat spring rolls to keep them crispy.

Want to prepare spring rolls in advance and keep them crispy after reheating? Follow these tips:

- After wrapping, you can put the spring rolls in an airtight container and store them in the refrigerator for 6-8 hours, or freeze them if you plan to store them for longer.

- No thawing required; you can fry them directly using the double-step method described above.

- Reheat the fried spring rolls using:

+ Air fryer: 5–7 minutes will make the spring rolls crispy again.

+ Non-stick pan (no oil): Briefly fry over low heat.

- Avoid using a microwave as it can easily make the spring rolls soggy.

A seemingly simple dish like spring rolls actually requires many delicate techniques. From selecting the ingredients, mixing the filling at the right time, rolling tightly, to frying them "twice" to maintain their crispness, everything contributes to creating a plate of golden, fragrant spring rolls that appeal to every generation in the family.

Source: https://giadinh.suckhoedoisong.vn/me-dam-ha-noi-tiet-lo-meo-ran-nem-than-thanh-gion-lau-khong-bung-an-mot-mieng-la-me-ca-doi-172250725140853718.htm