Deep frying spring rolls gives them a golden, crispy outer shell while leaving the veggies inside moist and tender. Fry spring rolls to a perfect golden color by keeping the oil temperature just right. Increasing the oil temperature to reduce cooking time can result in undercooked insides and burnt outer shells.
Instructions
1. Prepare the spring roll filling. Wrap the filling in the spring roll wrapper. Seal the wrapper by moistening the seam with a dab of water.
2. Pour the oil in a wok, or other high sided pan. Heat the oil over medium-high heat. Do not leave the oil unattended for any amount of time.
3. Put one spring roll into the pot of oil to test the oil temperature. Look for the oil to make big bubbles when it is hot enough. Remove the spring roll from the oil if the oil is not hot enough. Test the oil again in a few minutes.
4. Place two to three spring rolls in the preheated oil at a time. Leave 1 to 2 inches of space between the rolls.
5. Use a slotted spoon to gently stir the spring rolls while they are cooking. Turn each roll over once the underside is golden brown. Continue to fry each spring roll until both sides are golden.
6. Set a wire rack over a baking sheet lined with paper towels. Take the spring rolls out of the oil with a slotted spoon. Let the excess oil drain from the rolls over the pan. Place the rolls on the wire rack, and let the excess oil drain.
7. Continue to fry the rolls until the entire batch is complete. Serve the spring rolls immediately with a sweet chili sauce for dipping.
Tags: spring roll, spring rolls, excess drain, slotted spoon, wire rack
