Better vietnamese springrolls ....
 

Hi,

I just wonder if I can have some advice to make better spring rolls..

My main problem is that the rice paper wrappers often unwraps when I put
them in the hot deep-fry oil. I have tried to glue the rice paper with
beaten eggs but still the violent bubbles created when putting the rolls
into the hot oil make the rolls unwrap. Do you have any good advice to
avoid this?

Also my finished fried rolls are a bit hard and stiff (the wrapper is
much harder than those good ones I get at restaurants). Despite cooking
them for a long time their color are still light gray / pale except for
some brown spots.

I especially like those springrolls where the wrappers are evenly brown
and a bit sweet and crisp without being hard. I sometimes wondered if
they might use sugar in the soaking water to make the wrappers so evenly
brom and add that sweet taste.
Thanks a lot for some comments and pointers to good recipes which point
me in the right direction ;-)

best regards from Norway ;-)

Geir

Better vietnamese springrolls ....
 

Geir > wrote:

> Hi,
>
> I just wonder if I can have some advice to make better spring rolls..
>
> My main problem is that the rice paper wrappers often unwraps when I put
> them in the hot deep-fry oil. I have tried to glue the rice paper with
> beaten eggs but still the violent bubbles created when putting the rolls
> into the hot oil make the rolls unwrap. Do you have any good advice to
> avoid this?

Use the wheat flour-based spring roll wrappers. They come about
25-30 to a package and are about a half-inch thick. They're the
ones that stick together and need to be pried off each other.

Many recipes say you can use the rice paper wrappers, but I've tried
a couple times and they're a genuine PITA. I'm not even sure it's
truly possible. I don't even think I've seen them used in
restaurants except for whole shrimp parcels.

The regular spring roll wrappers work very well - much better than
the few edible ones I managed to make with rice papers.

-sw

Better vietnamese springrolls ....
 

Sqwertz said...
> Geir > wrote:
>
> > Hi,
> >
> > I just wonder if I can have some advice to make better spring rolls..
> >
> > My main problem is that the rice paper wrappers often unwraps when I put
> > them in the hot deep-fry oil. I have tried to glue the rice paper with
> > beaten eggs but still the violent bubbles created when putting the rolls
> > into the hot oil make the rolls unwrap. Do you have any good advice to
> > avoid this?
>
> Use the wheat flour-based spring roll wrappers. They come about
> 25-30 to a package and are about a half-inch thick. They're the
> ones that stick togethersaid and need to be pried off each other.
>
> Many recipes say you can use the rice paper wrappers, but I've tried
> a couple times and they're a genuine PITA. I'm not even sure it's
> truly possible. I don't even think I've seen them used in
> restaurants except for whole shrimp parcels.
>
> The regular spring roll wrappers work very well - much better than
> the few edible ones I managed to make with rice papers.
>
> -sw
>


I had said flour = loempia, rice = nem...

I made some long ago, using TWO wrappers as one roll
with quite a wet filling !

Quite good as you put them between wet clothes before rolling...


Gerardus who thinks it is a lot of work however