Tips

What makes a good spring roll pastry?

1

Appearance

Spring 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.

2

Texture

The 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. 

3

Low Oil Absorption

Spring 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.

4

Holding Time

 A good Spring Roll Pastry should remain crispy for at least an hour.

5

Easy to Peel!

It should only require 1-2 motions to peel off each Spring Roll Pastry skin.

 

 

CHECK OUT OUR OTHER BRANDS

1lotuskitchenlogo.png 2vinacologo.png 3-chung-yuenv2.png 4kg_pastry.png 5kawanlogo.png 6seawave.png 7chinatown-logo.png