Have you ever tried to make your own spring rolls?
I have tried several times, from several different cookbooks. It is difficult. First, you have to get the rice paper in a bowl of water. Th is hard because it does not bend much without cracking. I usually manage to crack it on the way in. Then, once it’s in, god help you if you put it near another spring roll because they stick together like crazy.
Then you add the filling and try to roll it. I was told to tightly roll it, so I did. The filling squirted out the end. This happens every time, even though I never manage to get it that tight.
Finally, you have to cook them. Keeping your oil at the correct temperature and preventing them from sticking together, leaking filling or exploding all at the same time is an art.
It could be that spring rolls happen to be a weakness for me. However, I suspect it might be that the subtle art of making spring rolls is difficult to communicate in a cookbook.
Does anyone have a more positive experience? What are the secrets?
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Tags: cooking, deep drying, spring rolls
This entry was posted on Tuesday, January 31st, 2017 at 10:19 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.