Crispy Spring Rolls
[Vegan]

Tips for Crispier Spring Rolls:

A good spring roll should be evenly golden and crispy, and remain that way even after a few hours. The filling should be succulent, but not soggy. The following tips will help you achieve the best results when making crispy spring rolls. 

For Wrapping:

It shows off your technique when you can produce a crispy spring roll that is neither too sticky nor too sloppy. Wheat-flour wrappers are an easy option, as they deep-fry crispy and golden with no extra effort. Another popular and efficient type of wrapper is made from wheat and mung bean (bánh tráng pía đậu xanh). But if you want to make authentic Vietnamese spring rolls, follow these tips to successfully wrap them with rice paper: 

• Do not soak rice paper in water, as it becomes too soft and wet to work with; instead, slightly wet the cutting board and place the rice paper on top. By the time you finish spooning on the filling, it should be soft enough to roll. Alternatively, place the rice paper inside a folded, damp cloth for a couple of seconds. 
• For nice and even golden-brown rolls, use Coca-Cola, Sarsi (a Southeast Asian sarsaparilla soft drink), beer, or coconut water to wet the rice paper. The sugar content in these liquids caramelizes under high oil temperatures, browning the rolls nicely. 
• When you’re done wrapping, roll each spring roll back and forth under your palm on the counter to release the air bubbles inside. This prevents bubbles from forming on the skin of the rolls. 
• Place the rolls in the refrigerator for 2 hours before frying, so the rice paper has time to dry.

When Filling:

• Some filling ingredients, such as bean sprouts, jicama, and carrots, might release their juices during frying, which leaves the rolls not as crispy as you want. To prevent this, mix these ingredients with some sugar and squeeze out the excess moisture after letting them sit for 15 minutes. 

When Frying:

When it's time to fry your spring rolls, these tips will ensure a crispy result every time: 

• Make sure there is enough frying oil to fully cover the rolls. 
• Add a few drops of fresh lime juice to the frying oil to make the rolls crispier. 
• Fry over medium-low heat—the temperature of the oil should be 350°F (175°C). 
• Double frying is always the secret to keeping fried food crispy for a long time. First, fry on medium-low to cook the fillings, and then fry again on medium-high to brown the crust. 
• You can freeze the rolls after the first fry, but do not defrost for the second; just drop them into the oil frozen. 
• After frying, drain off excess oil by standing the rolls up on a frying rack or placing them on paper towels. Do not turn off the heat and leave the rolls in the oil as they will turn soggy.