Do this 1 more step, fried spring rolls are more crispy, not too long for a long time

To make fried spring rolls more crispy, please apply the following ways.
Mix the kernel

Spring rolls are usually made of ingredients such as vermicelli, minced meat, onions, carrots, wood ear fungus, shiitake mushrooms, eggs … Although according to preferences, spring rolls can be changed accordingly.

When mixing spring rolls, the amount of eggs should be just enough. Too few eggs will dry the kernels. Fried spring rolls are not crispy, the filling doesn’t have the necessary moisture content. Also too wet will make fried spring rolls easier to peel.

Make sure all ingredients are completely drained before mixing. Vermicelli should not be too big or too soft because it can easily cause fried rolls.

Spring rolls

When wrapping the spring rolls, you should not splash too much water on the spring roll because it makes the spring roll soft and easy to crack. Just put a little water on the edges to stick. You can also take 1 teaspoon of rice vinegar mixed with 1/2 cup of water to soften the rice cakes when wrapping and help make the spring roll more crispy, more beautiful when fried.

Do not roll too tightly because when frying the filling with vermicelli and the eggs inside hatch a little, the rice paper (rice paper) will be podium. Only moderate, may be a little loose.

Nem should be of moderate size, not too big or too small.

Put spring rolls in the refrigerator before frying

You should not put spring rolls just wrapped in the fry, but let them in the refrigerator cooler for about 20 minutes to make the rolls tight, dry. This is the secret to making fried spring rolls even more crispy.

Illustration.

Crispy fried spring rolls

Sisters often mix a bowl of dilute sugar water after spreading on the rolls of non-fried spring rolls. Sugar water will help spring rolls to be golden, crispy and delicious.

When frying wedge, do not add too little oil. Frying oil must be close to the surface of spring rolls. When the oil is boiling, you start to drop the rolls into the pan and lower the heat gradually. Should be fried in batches, do not fry pillows evenly to avoid forgetting which ones to fry first, the ones to fry later.

Add a few drops of lemon juice to the oil pan to keep the oil from splattering while frying and the seasoning will also be crunchier.

When preparing to take out the spring rolls, let the heat rise up. This is a way to prevent the oil from sticking to the spring rolls. Take the spring rolls out of the pan quickly.

You can put a blister on the top of the frying pan to drain the rolls, then put them in a basket lined with clean paper and cover it. When eating, open the wrapping and take out spring rolls. This way, you will keep the spring rolls crispy.