We have two simple tricks to make a super crispy Chinese spring roll. Two secrets we have been doing that stop Chinese spring rolls from turning soft or sticky and prevent Chinese spring roll skins from bursting during frying.
The first trick is: steaming the vegetables. We found that steaming gives out less water than frying them, which helps to keep the filling dry and crisp.
For this recipe, we'll be using two tasty veggies: grated carrots and thinly sliced cabbage. But wait, there's more! We'll also be adding a big onion, a pinch of sugar, a tablespoon of oyster sauce, and a sprinkle of chicken stock granules for extra flavor.
Ingredient
Grated Carrots
Thinly sliced cabbage
Spring Onion
Sprinkle some chicken stock granule
Salt & Pepper
Spring Roll Wrapper (Medium to Large)
To start, mix your veggies with the sauce and steam them for 10 minutes. Once they're cooked to perfection, let them cool and get ready to wrap.
The second trick is: double wrapping the spring roll. Double wrapping the spring roll helps to: prevent any fillings from leaking out if the first layer has a burst skin, create double the crunch, and keep the spring roll crispy longer.
Here's a pro tip: make sure you cook your Chinese spring roll on low heat for the perfect golden brown color and crispy texture.
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