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Are you tired of spring rolls that turn out soft and soggy within minutes of frying? If you’re craving that perfect, crispy crunch every time you take a bite, you’re in the right place. In this guide, we will explore the secrets to making irresistibly golden and crispy spring rolls that stay that way for a long time. Whether you are a seasoned cook or a beginner in the kitchen, these tips and techniques will ensure that your spring rolls are fried to perfection, maintaining their crispiness long after they are cooked. Let’s dive in and learn how to achieve that satisfying texture that will leave your taste buds craving for more!
Spring rolls or fried spring rolls are one of the famous dishes of Vietnam. Over the years with many variations on the crust and filling, until now, a spring roll roll usually includes main ingredients such as meat, shrimp, black fungus, cassava roots, carrots and vermicelli. Spring rolls are often served with sauerkraut and dipped with sweet and sour fish sauce. On the days of death anniversary or parties, Vietnamese people often have the habit of making spring rolls to treat guests. If your family has guests to visit or have children and grandchildren to play, try the spring rolls below. Spring rolls are rolled with rice paper rolls. When using this type of rice paper, your spring rolls will be more delicious and crispy than ever!
Ingredients for making spring rolls
- 1-2 bags of rice paper
- 300g lean ground pork
- 500g shrimp
- 200g taro
- 20g vermicelli
- 20g white cat mushrooms or black cat mushrooms
- 50g purple onion
- sweet potato
- cassava root
- carrot
- 1 egg yolk
- 1 clove of scallions
- Seasoning: seasoning, monosodium glutamate, sugar, salt, pepper
How to make spring rolls
Step 1: Prepare ingredients
Your tubers are washed, dried and peeled. Taro, sweet potato, cassava root, carrot you grate. Minced green onions and purple onions. Your meat is washed with salted water and then drained. Peel the shrimp, remove the head and remove the black thread on the back.
Step 2: Processing ingredients
Noodles you cut into small pieces. Sweet potatoes, taro and cassava roots you bring to steam for about 5 minutes to remove the pungent smell . Mushrooms are washed with water and soaked in hot water.
Put 1 tablespoon of sugar in the carrot and soak it for a while to get it out of the water and then proceed to squeeze out the water.
Tip: To keep the spring rolls crispy longer, let the ingredients drain. If you don’t have enough time to wait, use absorbent paper to dry!
Step 3: Multiply
You put shrimp, meat, scallions, and red onions in the bowl. Add to it 1 tablespoon seasoning, 1 tablespoon MSG, 2 tablespoons sugar, ½ teaspoon salt and ½ teaspoon pepper . Mix well to infuse the ingredients.
After mixing well, continue to add vermicelli to let it absorb water from the meat . Then, you add the remaining ingredients (sweet potatoes, taro, cassava roots, carrots, mushrooms). Stir this mixture well.
Finally, add an egg yolk to make the filling more flexible . Continue to mix well and marinate for about 30 minutes for the ingredients to penetrate evenly.
Step 4: Roll spring rolls
Put the rice paper on the tray and then scoop ½ tablespoon of the filling into it . Put the filling and then draw the 2 sides of the rice paper into a straight line. Place shrimp on top and roll tightly.
Repeat until you run out of ingredients
Note: When using rice paper rolls, you do not need to dip or wet them like regular rice paper . When rolling, fold the top of the rice paper a little so that the filling does not come out.
Step 5: Fry spring rolls
Put oil in a pan and heat it up (note the amount of oil must cover the spring rolls). When the oil is hot, put the spring rolls into the frying pan.
When spring rolls are golden on both sides, remove to a plate lined with paper towels to absorb oil. Do the same until the spring rolls are gone.
Note: When the spring rolls start to turn golden, adjust the heat to medium. Do not keep the fire too low because the spring rolls will be soft and should not be on high heat to avoid burning the spring rolls .
Reference: The secret to frying spring rolls is extremely crispy, so that even an hour is not soft
Finished product
So the spring rolls are finished. When making this dish, you can adjust the amount of filling to suit your taste! What’s better than putting spring rolls on a plate, rolling them with raw vegetables and dipping them with sweet and sour fish sauce? The crispy spring roll covers the rich filling inside, making it crunchy but not dry, so it’s very enjoyable. This fried spring roll is delicious to eat alone or with hot rice or vermicelli. This dish will make your family love it!
With just a little time and effort, you have a delicious dish to treat the whole family. Hurry up and save it now! Delicious like this, don’t miss it. Wish you success with delicious crispy crispy spring rolls!
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Good experience lassho.edu.vn
In conclusion, achieving crispy and evenly golden spring rolls that retain their texture for a long time requires attention to various aspects of the cooking process. By following the steps outlined in this guide, such as ensuring the filling is dry, using the right wrapping technique, frying at the correct temperature, and properly draining excess oil, you can achieve perfectly crispy and golden spring rolls that will remain crunchier for an extended period. Experimenting with different ingredients, seasonings, and dipping sauces can also add an extra layer of flavor and enhance the overall experience. With practice and patience, you will be able to master the art of making spring rolls that are not only visually appealing but also maintain their crispiness. So, gather your ingredients, roll up your sleeves, and get ready to impress your guests and yourself with these delicious and long-lasting crispy spring rolls that will have everyone coming back for more.
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