GrillingFool
Head Chef
I readily admit that I am not an accomplished fryer. I can get it done, but usually once out of every 3 or 4 times I get less than desirable results.
Case in point: Spring Rolls.
Made them a couple months ago, fried them up just fine.
Made them last night, most of them "exploded" at one end. They did this
soon after being gently laid into the oil. Wrappers were intact, not torn
open.
Same recipe....
Same wrapper brand....
Same oil type.... canola
Same temperature, using thermometer... put them in between 350-375.
Didn't overcrowd the pan.
I think this batch of veggie filling was a bit more juicy, but I tried to
drain most of the liquid before I filled the rolls. This does not mean they were swimming in liquid...
maybe there was 1/2 cup more "juice" in the bottom of the bowl.
Tips or thoughts on what I am doing wrong? TIA!
Case in point: Spring Rolls.
Made them a couple months ago, fried them up just fine.
Made them last night, most of them "exploded" at one end. They did this
soon after being gently laid into the oil. Wrappers were intact, not torn
open.
Same recipe....
Same wrapper brand....
Same oil type.... canola
Same temperature, using thermometer... put them in between 350-375.
Didn't overcrowd the pan.
I think this batch of veggie filling was a bit more juicy, but I tried to
drain most of the liquid before I filled the rolls. This does not mean they were swimming in liquid...
maybe there was 1/2 cup more "juice" in the bottom of the bowl.
Tips or thoughts on what I am doing wrong? TIA!