What is the best way to fry spring rolls so they are golden brown and crispy, not greasy?

Question

What is the best way to fry spring rolls? Learn the technique to get them golden brown and crispy, not greasy and oily.

Answer 1

Fry spring rolls in oil heated to 350°F (175°C) for 3-5 minutes, ensuring they are submerged and turned occasionally for even browning. Avoid overcrowding the fryer to maintain oil temperature and prevent sogginess.

Detailed Explanation:

Achieving perfectly golden brown and crispy spring rolls without excess grease involves several key steps:

1. Oil Selection: Use a neutral-flavored oil with a high smoke point, such as vegetable, canola, or peanut oil. These oils can withstand the high temperatures needed for frying without breaking down and imparting unwanted flavors.
2. Temperature Control: Maintain a consistent oil temperature of 350°F (175°C). Use a deep-fry thermometer to monitor the temperature accurately. If the oil is too cool, the spring rolls will absorb too much oil and become greasy. If it's too hot, they will brown too quickly on the outside while remaining undercooked inside.
3. Frying Technique: Carefully lower the spring rolls into the hot oil, ensuring they are fully submerged. Fry in batches to avoid overcrowding the fryer, which can lower the oil temperature. Turn the spring rolls occasionally to ensure even browning on all sides. Fry for approximately 3-5 minutes, or until they are golden brown and crispy.
4. Draining: Once the spring rolls are golden brown, remove them from the oil using a slotted spoon or spider. Place them on a wire rack lined with paper towels to drain excess oil. The wire rack allows air to circulate around the spring rolls, helping them stay crispy.

Pro Tip:

If using frozen spring rolls, do not thaw them before frying. Frying them frozen helps prevent them from becoming soggy and ensures a crispier result. Just be sure to monitor the oil temperature closely as adding frozen items will lower it.