How to Roll Spring Rolls
Whether your filling has an amazing taste or you are cooking the rolls in an expensive wok, neither will matter if you don’t roll your spring rolls correctly. Rather, you’ll end up with cracked, messy or even oil-filled spring rolls. To make sure each roll turns out most perfectly, follow these simple guidelines and tips. After all, it is nearly all about the thin, crispy blanket that holds and protects your delicious filling.
Place the spring roll wrapper in front of you on a clean, flat surface. A bamboo cutting board works nicely. From your perspective, the wrapper should appear as a diamond, not a square.
Place a heaping tablespoon of filling on the wrapper, 1/3 of the way up from the corner pointing toward your body.
Grabbing the corner pointing toward you, fold it away from you, over the filling.
Roll one more time.
Fold in each side of the wrapper toward the middle. Make sure you have folded them straight in so that the folds are parallel like railroad tracks. Your wrapper should be look similar to an envelope at this time.
Using your sealer solution and a clean marinade brush (or your fingertips), paint the solution along the top inside edges, in the same area you would find the glue on a real envelope.
Going back to the bottom edge of the roll, grab the covered filling and roll away from your body, keeping the ends folded in tightly. Try not to let any air bubbles get pushed inside your wrapper. Air bubbles will create greasy spring rolls.
Place prepared rolls on a dish or baking sheet, seam side down, not touching one another. To keep them supple, cover with a damp paper towel until ready to fry.
Heat oil to 350 degrees.
Add only a few rolls at a time. Do not overcrowd as you need room for them to cook and you don’t want to drop the temperature of the oil. If the oil isn’t hot enough, you will get greasy spring rolls.
Turn and brown all sides.
Remove to a paper towel-lined plate to drain and cool. Cooling is important! Think about it—these are coming out of a 350 degree vessel of oil, which retains the heat in the food longer. You don’t want to burn your guest’s mouths, so let them cool a bit before eating.