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Fried Spring Roll

SpringRoll


Made some fried spring roll yesterday. The filling is made up of shredded jicama, pork, dried shrimp and chinese sausage. Wrap it all up in spring roll skin and deep fried till brown. Unfortunately, a lot of my spring roll wrapper decided to open up during the frying process. Anyone knows the trick to frying the perfect spring roll????? : )

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{ 8 comments… add one }
  • Dr ve Thru June 23, 2007, 10:00 pm

    Reminds me that I have not made springrolls for my daughter for a while now.
    What is jicama?

  • Dr ve Thru June 23, 2007, 10:01 pm

    I just read your last question.
    Do go to my blog to see chicken roll. The trick to make good springroll is there and it stays crispy for a while. This was taught to me by my Vietnamese friend in Melb.

  • Little Corner of Mine June 24, 2007, 1:32 am

    Did you seal your spring roll with egg wash or cornstarch + water mixture before frying? This should take care of your problem.

  • blur_mommy June 24, 2007, 2:37 am

    dr ve thru: jicama is mangkuang. okie, will check ur blog.

    little corner of mine: I used cornstarch + water but maybe I didn’t put enuf cornstarch. Will try with egg next time. Thanks for ur idea! : )

  • Lee Ping June 24, 2007, 6:35 am

    Besides the cornstarch and water mixture to seal the eggroll, make sure your egg roll is tight. If they are tight, they will be less lightly to balloon up and burst. 🙂

    p/s Nice photo.

  • blur_mommy June 24, 2007, 11:09 pm

    lee ping: thanks for the tip. I will have to try it again. Thanks for ur kind comment abt the photo : ) I’m still learning how to take better pics.

  • wHOisBaBy June 26, 2007, 6:51 am

    cornstarch and water should work. but remember to make it thicker not too thin, just like glue consistency.

  • blur_mommy June 26, 2007, 4:12 pm

    whoisbaby: TQ for the tip. Will have to remember that next time. : )

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