Tips
What makes a good spring roll pastry?
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AppearanceSpring Roll Pastry should be light and strong, yet thin and elastic. When you crumple the pastry together (Crumple Test) it should not break but slowly unravel itself into its original form. After frying, the pastry should be golden brown in colour. |
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TextureThe pastry skin should be paper thin but not overly porous. After it is cooked, the pastry should be smooth and have a crisp texture like a wafer. |
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Low Oil AbsorptionSpring Roll Pastry should not be overly porous so that when it is fried, it will absorb less oil and will make for a more pleasant eating experience. |
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Holding TimeA good Spring Roll Pastry should remain crispy for at least an hour. |
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Easy to Peel!It should only require 1-2 motions to peel off each Spring Roll Pastry skin.
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