Hanoi's housewife reveals 'magical' tips for frying spring rolls: Crispy for a long time, doesn't burst, eat one bite and you'll be hooked for life

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

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

Although it appears frequently in Tet meals, death anniversaries or daily meals, many people still "give up" when it comes to fried spring rolls. Common mistakes such as: spring rolls breaking when fried, the skin not being crispy for long, spring rolls leaking or quickly going limp make many women hesitate every time they cook.

So what is the secret to having a plate of crispy, evenly golden spring rolls that don't burst?

So what is the secret to having a plate of crispy, evenly golden spring rolls that don't burst?

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 each fried spring roll crispy and fragrant, without water or the skin falling apart. This is a seemingly simple skill but is a big "challenge" for many housewives.

To keep the spring rolls from breaking and keep them crispy for a long time when fried, you need to carefully balance the ingredients. Don't mix the ingredients based on your feelings, but pay attention to the following tips:

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

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

Technique to roll 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 vinegar or beer to soften it, but do not make it too wet.

- Do not roll too much filling. Each roll should only have a moderate amount, roll evenly, not too loose but not too tight.

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

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

Tips for frying crispy spring rolls without exploding or burning

Frying spring rolls also requires technique, not just "dropping them in the pan and done". To make spring rolls evenly golden brown and crispy for a long time, you should:

- Use a deep pan or wide pot to soak the spring rolls in oil, cook evenly without having to flip them many times.

- Make sure the oil is hot before adding the spring rolls. If the oil is not hot enough, the spring roll skin will absorb the oil, become soft and less crispy.

- Fry twice:

+ First time: Fry over medium heat until spring rolls are about 80% cooked, skin is slightly golden.

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

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

- Place spring rolls on absorbent paper or a ventilated rack after frying to remove excess oil and keep crispy.

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

How to preserve 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 rolling, you can put the spring rolls in a sealed box, store in the refrigerator for 6-8 hours or freeze if storing for a long time.

- No need to defrost, can fry straight in the same way twice as above.

- Reheat fried spring rolls with:

+ Air fryer: 5-7 minutes to make spring rolls crispy again.

+ Oil-free non-stick pan: Fry briefly over low heat.

- Do not use microwave because it will make the spring rolls soft and soggy.

A seemingly simple dish like fried spring rolls requires many sophisticated techniques. From choosing the ingredients, mixing the filling at the right time, rolling tightly to frying "twice" to keep the crispiness for a long time. All contribute to creating a plate of golden, fragrant spring rolls that appeals to all generations 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