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I tried making spring rolls last night and for whatever reason they turned out soggy and I was generally disappointed.

I cooked them in about 5cm vegetable oil in a wok that was on a pretty high heat using generic spring roll "paper", but they just didn't crisp up.

I have a feeling that maybe it was because my fillings were a little wet side (but not too much) but I'm a little stumped as to what has caused them to be soggy.

Any tips on how I can get them to crisp up next time would be greatly appreciated

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3 Answers 3

As Brendon mentioned, the oil needs to be very hot. Just test this by dropping a cube of bread into the oil. If it 'sizzles' and starts to colour, the oil is hot enough. Also, cook the spring rolls in small batches, say 2 or 3 at a time. Overloading the pan or wok won't help.

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maybe adding 6 at once was my problem :) I'm guessing it cooled the oil and caused the dramas –  lomaxx Jul 16 '10 at 6:18

If you don't have a fry thermometer -- the important part of frying is the bubbles coming off the food in the oil. If you don't have bubbles, the oil's too cold. The trick I use for measuring the temperature (as I don't have a fry thermometer) is to dip the end of a wooden spoon into the oil -- the wood holds enough moisture that if the oil's hot enough, it should bubble.

As you're adding food, if the bubbles lessen, you're cooling the oil off too much, and need to adjust the heat to compensate.

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Was the oil hot when you added them? To get something crispy and not soggy, the oil needs to start out hot.

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And stay hot, which can be a problem if you add too much food at once. –  JasonTrue Jan 25 '13 at 0:43

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