The secret of the famous chef's deep fried crispy spring rolls, just follow suit to make sure everyone eats and remember

Material:

- Rice paper rolls, vermicelli.

- Cabbage leaves.

- Lean shoulder meat, egg.

- Onions, green onions.

- Carrots, jicama, bean sprouts.

- Wood ear, mushroom

- Spices, pepper.

If you want to avoid watering, you must be balanced in materials. Accordingly, do not use ingredients that contain too much water, such as tubers, bean sprouts, and onions.

In addition, giving too little vermicelli or soaked vermicelli is also the cause of spring water.

- Mix the egg and meat first before mixing the remaining ingredients

You should first mix the meat and egg yolks first and then add the remaining ingredients. It is best not to use egg whites because it will make the spring rolls prone to watering after the roll.

- Mixing rolls must be rolled immediately

After mixing, do not let it last longer because the ingredients will be more watery, instead roll away immediately.

To make it crispy, you should spread a thin layer of vinegar on the rice paper and remember to use thick rice paper, so don't choose too thin rice paper.

Before wrapping, it is recommended to keep soft rice paper by using cabbage or lotus leaf to place one on top of the rice paper layer.

- When wrapping, use a damp towel to wipe clean rice paper.

- Pour all raw material into a basket to make the spring water run down all the way, so that spring rolls are crispy, when frying does not foam and the podium goes out.

- Wrapping spring rolls with 2 layers of rice paper.

- Put spring rolls into the frying pan when the oil is warm (not too old), when it is 80% cooked, take it out to cool (any house that has not been eaten can put it in the fridge), and bring it back to fry when eaten. When bringing fried, spring rolls still from the time the oil is still warm.

Frying pan used for spring rolls should use deep-fried type, deep fried spring rolls will taste golden without burning.