Don’t fry spring rolls right away: Do this extra step for crispy rolls that won’t get soggy over time

Ingredients for fried spring rolls

300 gr pork shoulder

100 gr vermicelli

3 eggs

1 pack of spring roll wrappers

1 bowl of bean sprouts

1 onion

1/2 carrot

15 gr wood ear mushrooms

50 gr garlic

50 gr chili peppers

Some cilantro

2 teaspoons lemon juice

50 ml fish sauce

Some common seasonings: sugar/seasoning powder/ground pepper

How to fry delicious and crispy golden spring rolls

How to fry delicious and crispy golden spring rolls

Instructions to make fried spring rolls

Step 1: First, you need to prepare the ingredients for the spring rolls

First, you wash and mince the pork. Then, you wash and drain the bean sprouts. Slice the carrot and onion into thin strips. Chop the cilantro leaves.

Soak the wood ear mushrooms in warm water for 10-15 minutes until they soften, then rinse and mince them.

Quickly blanch the vermicelli in boiling water until it softens, then cut it into small pieces.

After processing all the ingredients, put them in a big bowl. Add 2 egg yolks, 2 teaspoons of sugar, 1 teaspoon of seasoning powder, and 1 teaspoon of ground pepper. Mix well. You can adjust the seasoning to your taste. Marinate for 15 minutes to let the filling absorb the flavors.

Step 2: Roll the spring rolls

Place a spring roll wrapper on a cutting board. Dip a clean cloth in water and gently wipe the surface of the wrapper to make it soft and easy to roll. Place half of another wrapper in the middle to prevent tearing.

Scoop about 3 fingers of filling onto the wrapper. Roll it firmly with 2 rotations, then fold the ends of the wrapper inward. Continue rolling until the filling is finished.

After rolling, brush some egg white on the end to make it stick. Then shape the spring roll into a round shape. Repeat the process until all the filling is used.

Tips for frying non-greasy and delicious spring rolls

Tips for frying non-greasy and delicious spring rolls

Step 3: Fry the spring rolls

Heat a pan over high heat. Once the pan is hot, add enough oil to cover the spring rolls.

Fry the spring rolls until they turn golden and crispy on all sides. Use chopsticks to remove the spring rolls from the oil and drain the excess oil. You can store them in the refrigerator and enjoy them gradually.

The post https://meo.tips/food-receipt/dont-fry-spring-rolls-right-away-do-this-extra-step-for-crispy-rolls-that-wont-get-soggy-over-time/ appeared first on Meo.tips.

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