Tiffany Haney
Spring rolls are a beloved snack and appetizer, and for good reason. They're crispy, crunchy, and versatile enough to be served with a variety of dishes. While frying may seem intimidating, making spring rolls at home is manageable and fun. The process is simple: fill your spring roll wrappers, roll them up, and fry them. But how long do you fry them for? The answer depends on the method you use. Deep frying spring rolls in oil takes only 2-4 minutes, while air frying and oven-baking take 8-15 minutes.
Characteristics and Values Table for Cooking Spring Rolls in a Deep Fryer
| Characteristics | Values |
|---|---|
| Oil temperature | 180°C/350°F-375°F or 190°C/375°F |
| Oil type | Canola oil, vegetable oil, olive oil |
| Oil quantity | 2 inches or enough to float the rolls |
| Fry time | 2 minutes on one side, 1-2 minutes on the other side |
| Fry until | Golden brown |
| Filling | Meat (chicken, beef, shrimp), vegetables (cabbage, celery, onions, carrots, noodles, mushrooms, cilantro, scallions), tofu |
| Wrapper | Rice paper, flour egg-roll wrappers |
| Wrapper colour | Golden brown |
| Sauce | Sweet chilli sauce, tangy sauce, peanut sauce |
| Reheating | Air fryer or oven |
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What You'll Learn
Cooking times for different types of spring roll wrappers
Spring rolls are a popular dish in many parts of the world, and there are several ways to cook them. The cooking time for spring rolls depends on the type of wrapper and the cooking method used. Here is a guide to help you understand the cooking times for different types of spring roll wrappers:
Rice Paper Wrappers:
Rice paper wrappers are commonly used for fresh spring rolls, and they are not meant to be fried. These wrappers are typically soaked in water to make them pliable and are used with already cooked fillings. However, some brands of rice paper wrappers can be fried, resulting in a super crunchy texture. When frying rice paper wrappers, it is important to note that they will not turn golden brown like other wrappers.
Flour Egg Roll Wrappers:
Flour egg roll wrappers are commonly used for fried spring rolls. These wrappers are filled with raw ingredients and then deep-fried until they achieve a golden brown colour. The cooking time for these wrappers will depend on the temperature of the oil and the size of the spring rolls. Typically, spring rolls are fried for around 2 minutes on each side until they reach the desired colour and crispness.
Gluten-Free Wrappers:
For those with gluten intolerance or allergies, gluten-free flour can be used to make spring roll wrappers. The cooking time for these wrappers may vary depending on the specific recipe and ingredients used. It is important to ensure that the wrappers are cooked thoroughly without overcooking, as this can affect their texture and make them difficult to roll and seal.
Air-Fried Spring Rolls:
As an alternative to deep-frying, spring rolls can be cooked in an air fryer. The cooking time for air-fried spring rolls is generally around 8-10 minutes on each side, depending on the model of the air fryer. Preheating the air fryer and brushing the spring rolls with oil are important steps to ensure even cooking and a crispy texture.
Oven-Fried Spring Rolls:
Spring rolls can also be cooked in the oven, providing a mess-free and healthier alternative to deep-frying. The cooking time may vary depending on the oven temperature and the number of spring rolls being cooked. Typically, oven-fried spring rolls are cooked at temperatures between 350-375 degrees Fahrenheit for around 15 minutes or until they turn golden brown.
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How to prepare the oil for deep frying spring rolls
To prepare the oil for deep-frying spring rolls, you'll need to heat the oil to the right temperature. The ideal temperature for deep-frying spring rolls is between 350°F and 375°F (180°C to 200°C). Heat a deep skillet with about 2 inches of oil over medium heat for around 5 minutes to achieve this temperature. If you're using a thermometer, the oil should register at 350°F.
To test if your oil is hot enough without a thermometer, dip one spring roll into the oil. If the oil starts to bubble around the spring roll immediately, it's ready. If not, continue heating the oil for a few more minutes.
It's important to note that you should avoid overcrowding the skillet. Fry the spring rolls in batches if necessary, ensuring there is enough room around each roll. Additionally, be careful not to get the oil to its smoking point, as this is too hot.
If you're using rice paper wrappers, be aware that some brands are not meant to be fried. However, certain brands are suitable for frying, and you can also carefully fry the ones that are not intended for it. Rice paper wrappers will result in a blistery and super crunchy texture, and they will not turn golden brown. On the other hand, flour egg-roll wrappers will turn golden brown when deep-fried.
When deep-frying, it's recommended to fry the spring rolls for about 2 minutes, flip them, and then cook for an additional 1-2 minutes. The spring rolls should be a nice golden brown color when they're done. Remove them from the oil and drain them on a paper towel-lined plate.
You can reuse the oil for deep-frying spring rolls once or twice, but be sure to dispose of it properly afterward.
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How to prepare the spring rolls before deep frying
Spring rolls are a fun and easy dish to make, and can be prepared in advance and frozen for a quick appetizer. The process of preparing spring rolls before deep-frying can be broken down into several steps.
Firstly, prepare your filling. Spring rolls can be filled with a variety of ingredients, including vegetables, tofu, and noodles. Chop your chosen ingredients into thin, small pieces to ensure even cooking. You can also add spices and sauces to your filling to enhance the flavor.
Next, prepare your wrappers. Spring roll wrappers can be made from either rice paper or flour. Rice paper wrappers will need to be soaked in water to become pliable, while flour wrappers are more similar to egg roll wrappers and do not require soaking. When using rice paper, fill a bowl with hot water and quickly dip the wrapper in and out, then lay it on a plate. It will continue to soften, and will be ready to fill in a few seconds. When using flour wrappers, separate the wrappers and lay them on a counter with the corner pointing towards you.
Now it's time to fill and roll your spring rolls. Add a couple of tablespoons of filling to each wrapper, being careful not to overfill. Start rolling the wrapper, then brush the top portion generously with an egg wash or a slurry made from cornstarch and water to seal the roll. Finish rolling and place the spring roll seam-side down on a tray or plate while you prepare the rest.
Before deep-frying, it's important to ensure your spring rolls are dry. If using rice paper wrappers, avoid soaking them for too long, and let them dry out a little before frying. For flour wrappers, make sure the filling is not too moist to prevent the spring rolls from bursting open during frying.
Finally, heat a deep skillet with about 2 inches of oil to 350°F (180°C). You can test the heat by dipping a spring roll into the oil; it should immediately start to bubble around the roll. If not, continue heating the oil.
Now you're ready to deep-fry your spring rolls! Gently place 4-6 spring rolls into the oil, being careful not to overcrowd the pan, and fry for 1-2 minutes. Flip the spring rolls and cook for an additional 1-2 minutes, until they are a golden brown color. Remove from the oil and drain on a paper towel-lined plate. Repeat this process until all your spring rolls are cooked.
Your spring rolls are now ready to serve! Enjoy them while they're hot, and consider pairing them with a tangy dipping sauce.
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How long to deep fry spring rolls for
The length of time you deep fry spring rolls for depends on several factors, including the type of wrapper and filling used, the size of the spring rolls, and the temperature of the oil.
If you are using rice paper wrappers, you should be aware that some brands are not meant to be fried. Those that can be fried will be blistery and very crunchy, but they will never become golden brown. If you are frying rice paper wrappers, brush them with oil and place them on a grill.
If you are using flour egg-roll wrappers, you will need to deep fry them. Fill a heavy-bottomed skillet or pot with 2 inches of canola or vegetable oil and heat to 350°F (180°C). You can test if the oil is hot enough by dipping one spring roll into the oil; it should immediately start to bubble around the spring roll. If not, continue heating the oil. Fry 5–6 spring rolls at a time, making sure there is enough room around each roll, for 2 minutes, then flip and cook for another 1–2 minutes, until they are golden brown. Drain on a paper towel-lined plate and continue frying the rest of the batch.
If you are deep-frying frozen spring rolls, you can put them straight into the oil without defrosting when the oil reaches 375°F (190°C).
For an extra-crispy spring roll, you can also try "double frying". Fry the spring rolls until they are just about cooked, then remove them from the oil and let them rest before putting them back in the oil for a little longer.
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How to reheat deep-fried spring rolls
There are several ways to reheat deep-fried spring rolls, but some methods are better than others at preserving the crispy texture and flavoursome, moist inside. Here is a guide on how to reheat deep-fried spring rolls to achieve the best results:
Oven
The oven is a favourite method for reheating deep-fried spring rolls. It preserves the crispy texture, and the filling is heated evenly. Preheat the oven to 350°F (180°C) and place the spring rolls on a wire rack or preheated baking tray. Heat for 5-10 minutes, rotating the spring rolls halfway through if you are using a baking tray. If the spring rolls are hot but not crisp enough, place them under the grill for 30-60 seconds.
Air Fryer
Air-frying is a quick and effective way to reheat deep-fried spring rolls. Preheat the air fryer to 200°C/390°F for 3 minutes. Brush a layer of oil around the spring rolls, place them in the air fryer in a single layer, and cook for 8-10 minutes. Flip the spring rolls and cook for a further 5 minutes, or until they become golden.
Deep Fryer
Deep-frying is another option for reheating spring rolls. Heat oil in a deep skillet over medium heat until it reaches 350°F (180°C). Slide the spring rolls into the oil one by one, ensuring they have enough room to fry evenly. Fry for 2 minutes, flip, and then cook for another 1-2 minutes until they are golden brown. Transfer the spring rolls to a paper towel-lined plate to absorb excess oil.
Stove
Reheating deep-fried spring rolls on the stove is a popular method as it preserves the texture of the spring rolls. Use a non-stick pan on low heat, and there is no need to add oil. Heat the spring rolls for 1-2 minutes on each side until they are crispy and heated through.
Microwave
Although the microwave is a convenient option, it tends to alter the texture of spring rolls, making them soggy and chewy. If you are using a microwave, place the spring rolls on a microwave-safe plate lined with a paper towel. Heat in 15-second intervals until they are warmed to your liking, and then let them rest for 60 seconds before serving.
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Frequently asked questions
Fry the spring rolls for 2-3 minutes on each side, until golden brown.
The oil should be heated to 350°F or 180°C. If you don't have a thermometer, dip a spring roll into the oil to test the heat. It should immediately start to bubble around the spring roll.
Yes, you can deep-fry frozen spring rolls without defrosting them. Heat the oil to 375°F or 190°C and fry until golden brown.
