Spring Rolls: Pan-Searing Perfection

Pan-searing spring rolls is a great alternative to deep-frying, using less oil to achieve a similar result. It is a simple method that can be used to cook fresh or frozen spring rolls with a variety of fillings. The key to success is to brown and crisp the wrapper while heating the filling through.

To pan-sear spring rolls, first, defrost the spring rolls and separate them to prevent them from sticking together. Then, preheat a frying pan until smoking, or heat a non-stick pan over medium heat. Add oil to the pan, coating the bottom evenly. Place the spring rolls in the pan, ensuring they are spaced out and not touching. Slowly brown the spring rolls over medium-low heat for 8-10 minutes, brushing with additional oil if needed. Add a tablespoon of water to the pan, cover, and cook for a few minutes until the water has evaporated. This step ensures the filling is heated through. Remove the cover, flip the spring rolls, and drizzle the remaining oil into the pan. Slowly brown the other side of the spring rolls over medium-low heat until golden. Finally, flip the spring rolls one more time to cook off any leftover moisture and then transfer to a plate lined with paper towels to serve.

Defrosting frozen spring rolls

• Separate the spring rolls: Before you start defrosting, ensure that the spring rolls are separated. If any are stuck together, gently pry them apart, being careful not to crack the wrappers. While pan-frying can be more forgiving if there are nicks or holes in the wrappers, it is still best to be cautious during this step.
• Prevent sogginess: To prevent your spring rolls from turning soggy during defrosting, prop them up on a small rack. This allows any condensation or water to drip away, rather than pool underneath the rolls.
• Cover to maintain moisture: To strike a balance, it is important to cover the spring rolls with a large overturned mixing bowl. This prevents them from drying out and cracking.
• Check for doneness: Your spring rolls are ready once they feel soft to the touch when lightly squeezed. At this point, they are fully defrosted and ready for pan-frying.

By following these steps, you can successfully defrost frozen spring rolls, ensuring they maintain their texture and quality. This process ensures that your spring rolls are ready for the pan-frying stage, where you can achieve a crispy and tasty result with less oil than traditional deep-frying methods.

Pan preparation

The first step to pan-searing spring rolls is to prepare the pan. Here is a detailed guide on how to do this:

• Use a cast-iron skillet or non-stick pan for cooking the spring rolls.
• Place the pan on the burner and turn the heat to high.
• Add cooking oil to the pan – around 2 tablespoons should be sufficient. You can use a neutral-flavoured oil such as avocado, vegetable, canola, or peanut oil.
• Heat the oil until it begins to smoke lightly. This is important as it will give the spring rolls a nice golden colour.
• At this point, you should reduce the heat to medium-low to prevent the oil from burning.
• You can add a few pats of unsalted butter at this stage to enhance the flavour and help with the browning process.
• Once the oil is ready, you can add the spring rolls. It is important to ensure that they are not touching each other in the pan and are spaced out evenly.

Cooking the Spring Rolls

• Slowly brown the spring rolls over medium-low heat. This should take around 8-10 minutes. Be patient, as it takes time to achieve the desired golden colour. You can brush on additional oil if needed.
• After browning one side, it is time to flip the spring rolls. Drizzle the remaining oil into the pan, distributing it evenly.
• Slowly brown the other side of the spring rolls over medium-low heat until they are golden.
• To brown the sides of the spring rolls, you can rest them against the curved sides of the pan. This works especially well with a non-stick pan.
• Finally, flip the spring rolls one more time to cook off any leftover moisture on the wrapper. This should only take a couple of minutes.
• Transfer the pan-fried spring rolls to a plate lined with paper towels and serve!

Oil temperature

The ideal oil temperature for pan-searing spring rolls is when the oil is lightly smoking. This is the optimal temperature for achieving a golden-brown exterior and a tender interior.

To achieve this, heat a non-stick pan over medium heat. Once the pan is hot, add the oil. You will know the oil is ready when it begins to lightly smoke.

It is important to note that the oil temperature should not be too high, as this may cause the spring rolls to burn. Therefore, once the oil is lightly smoking, reduce the heat to medium-low. This will allow the spring rolls to cook at a gentler pace and achieve the desired level of doneness without burning.

Additionally, it is worth mentioning that the amount of oil used is crucial. For pan-frying spring rolls, a shallow layer of oil is sufficient. This method requires less oil compared to deep-frying, making it a healthier alternative.

Cooking time

The cooking time for pan-seared spring rolls will vary depending on the number of spring rolls you are making and the method you are using to cook them.

If you are pan-frying your spring rolls, the cooking time will depend on how many you are cooking at once and the heat of your pan. Typically, it will take around 8-10 minutes to achieve a nice golden colour on your spring rolls. It is important not to rush this process, as it takes time to get an even colour and ensure the wrappers are crisp.

When pan-frying, you will need to cook the spring rolls in batches to avoid overcrowding the pan. This will ensure that the spring rolls cook evenly and achieve the desired level of crispness.

If you are using an air fryer, the cooking time will be around 12-15 minutes at 380°F (193°C). It is recommended that you flip the spring rolls after 6 minutes to ensure even cooking and colour.

For a more traditional deep-fried spring roll, the cooking time will be much shorter, typically only a few minutes. However, this method uses a larger volume of oil.

When pan-searing spring rolls, it is important to ensure that the oil is hot enough before adding the spring rolls to the pan. This will help to create a crispy exterior while ensuring the filling is heated through.

Additionally, when cooking protein such as chicken, it is important to ensure that it reaches a safe internal temperature. For example, when cooking chicken, a minimum internal temperature of 165°F is recommended.

Storing and reheating

Storing Spring Rolls:

• Let the spring rolls cool to room temperature before storing.
• Place them in an airtight container lined with paper towels to absorb excess moisture.
• Separate layers of spring rolls with additional paper towels or parchment paper to minimize contact and prevent sogginess.
• Spring rolls can be stored in the fridge for 3-4 days.
• For longer storage, spring rolls can be frozen, either cooked or uncooked.
• To freeze spring rolls, first, let them cool to room temperature to prevent ice crystals from forming.
• Place the spring rolls on a baking sheet, ensuring they don't touch each other.
• Freeze them until solid, then transfer to a freezer bag, removing as much air as possible to prevent freezer burn.

Reheating Spring Rolls:

• Avoid using the microwave, as it tends to make the spring roll wrappers soft, chewy, and soggy.
• The oven is a recommended method for reheating, producing a crispy exterior and evenly heated filling. 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 halfway through if needed.
• Another option is to use a skillet or non-stick pan with a small amount of oil over medium heat. Place the spring rolls in the pan, ensuring they are evenly spaced, and cook until crispy, turning occasionally. Drain any excess oil on a paper towel before serving.
• An air fryer can also be used, set to 350-375°F (180°C). Place the spring rolls in the air fryer basket, being careful to not overcrowd them, and heat for 3-5 minutes, shaking or flipping halfway through.
• For a crispier option, deep frying is possible, but it will add more oil to the spring rolls. Heat oil in a deep pot or fryer to 350°F (180°C) and fry 1-2 spring rolls at a time for 30-45 seconds. Drain the excess oil on a paper towel.

Tips for Optimal Results:

• Before reheating, pat the spring rolls dry with paper towels to remove any surface moisture and prevent sogginess.
• When placing spring rolls on a baking sheet or in a pan, ensure they are in a single layer with space between each roll for even heat circulation.
• If using an oven or toaster oven, preheat to the correct temperature (around 350°F) to ensure even heating.
• For an air fryer, avoid overcrowding the basket to maintain proper airflow and crispiness.
• When deep frying, ensure the oil reaches the ideal temperature of 350°F (180°C) before adding the spring rolls. Fry in small batches to maintain temperature.
• After reheating, drain excess oil on paper towels to prevent a greasy texture and improve crispness.
• Allow the spring rolls to cool slightly before serving to reach an optimal internal temperature.

Frequently asked questions