Want to make spring rolls crunchy, not torn just for this, ensure a hundred delicious as one

Raw materials for making spring rolls:

- Shoulder meat: 400g (should choose shoulder fat with fat)

- Onions: 1 small bulb

- Bean sprouts: 150gr

- Carrots: 1 small bulb

- Kohlrabi: Half a bulb

- 100g of glass noodles, some shiitakes, wood ear

- 2 eggs

- Onions, coriander, pepper, fish sauce, spices

- Dumplings crust: 35 - 40 pieces

When wrapped (roll) nem

When wrapping spring rolls, women note not to roll too tightly, this will make fried spring rolls, the inside is expanded a bit of rice paper (rice paper) will be torn, the kernel will be exposed. Just moderate, maybe a little loose hands also.

Many women have tips, so use about 1 and 1 half of the spring rolls overlapping each other to wrap spring rolls, the crust will be much more crunchy.

With some types of rice paper thicker than usual, you can cook a little water (colored water) on (about 1/2 teaspoon of sugar to turn into the color of cockroach wings, then add water to 1/2 of the pot ). Then dip the rice paper, place on a basket and drain then fill in immediately. So the crust so that there is toughness when rolling, no cracks, broken. Even fried, yellow rolls are very beautiful.

Or you can use vinegar to spread spread over rice paper. Take ½ cup of water and add about 1 tablespoon of rice vinegar, stir well, this mixture is used to soften cakes when wrapped and has the effect of making crispy spring rolls, more beautiful when fried.

If you have not spread anything on the rice paper roll, after the roll is complete, you can mix a bowl of diluted sugar water and spread on the unrolled rolls. This will make spring rolls yellow, crispy delicious.

Refrigerate before frying

Many people share their experiences, spring rolls are not fried immediately but to prevent refrigeration for about 20 minutes to squeeze tightly, dry and very crispy fried.

Fried spring rolls

Method 1: Fry twice

After the roll is complete, women fried fried rolls made 2 times. For the first time, heat the oil on low heat and then fry it into the past nine, then remove the spring rolls to put on the blotting paper. After the first round of frying, you can change the oil and fry the rolls to make them ripe and the crust will be golden and crispy beautifully.

After the first round of frying, you can change the oil and fry the rolls to make them ripe and the crust will be golden and crispy beautifully.

Method 2: Fry the oil

In this way, fried spring rolls will be faster to ripen and yellow all over the sides of the spring rolls. To save oil, women can use deep pan or small pan to fry offline.

Method 3: Add lemon juice

When you add the oil to the pan, add a few drops of lemon juice, frying just not shot oil but also help to fry crispy spring rolls.