- Heat the oil: Pour oil into a heavy-bottomed pot or wok to a depth of about 2 inches. Heat the oil to 350°F (175°C). If you don’t have a thermometer, test by sticking a wooden chopstick into the oil; if bubbles form around it steadily, the oil is ready.
- Fry in batches: Carefully slide a few rolls into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and make the rolls greasy.
- Fry until golden: Fry for 3-4 minutes, turning occasionally, until they are uniformly golden brown, puffed, and incredibly crispy.
- Drain: Remove the rolls with a slotted spoon or spider strainer and place them on a wire rack set over a baking sheet. This keeps them crispy. Avoid using paper towels, as they can trap steam and make the bottom soggy.
Step 5: Serve Immediately
· Serve the rolls hot and crispy with your choice of dipping sauce. Sweet chili sauce is a classic and easy pairing. For an authentic touch, serve with Nuoc Cham.
Pro-Tips for Success:
· Cool the Filling: This is non-negotiable. A hot filling will make the rice paper too soft and gummy, leading to tearing.
· Don’t Over-Soak the Wrapper: The wrapper should be pliable but still have some stiffness. It will soften completely as you assemble the roll. An over-soaked wrapper is very difficult to handle.
· Roll Tightly: A loose roll can allow steam to build up inside and cause it to burst during frying. Roll them as snugly as possible.
· Maintain Oil Temperature: Keeping the oil at a steady 350°F is the secret to a non-greasy, crispy result. Fry in small batches.
· Work Quickly: If you’re slow to assemble, the wrappers can become too sticky. Have all your ingredients prepped and ready to go (this is called mise en place).
Enjoy your homemade, restaurant-quality crispy rolls! They are absolutely worth the effort.
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