3 min read ·
Homemade spring rolls: what makes the difference
Why homemade spring rolls have a lighter crust and a more fragrant filling, and how to recognise quality in a restaurant.
The wrapper and the frying
A good spring roll starts with a rice sheet or a thin wrapper, rolled by hand. A wrapper that is too thick stays heavy, and one that is too thin tears in the fryer. Frying must be even so the crust stays crisp to the very last bite.
The filling: vegetables or meat
Our vegetable spring rolls are filled with finely sliced vegetables, carefully seasoned. They keep their freshness and crunch. The banana and salted-butter caramel version plays on the contrast between sweet and salty.
How to enjoy them properly
Serve them immediately, piping hot, with a dipping sauce and a few fresh herbs. A spring roll that waits loses its texture, which is why we prepare them to order.