F&W Test Kitchen whiz Justin Chapple demos a genius trick for using sandwich bread to make spring rolls.F&W Test Kitchen whiz Justin Chapple demos a genius trick for using sandwich bread to make spring rolls.
I'm Justin Chappel from Food and Wine's test kitchen. Join me as I demonstrate mad genius tips. Traditionally- Especially when making spring rolls, use super thin spring roll wrappers or wonton wrappers. And when you add them to hot oil, they get super crispy. But what happens if you don't have spring roll wrappers? What I have here is everyday white sandwich bread. Stack it up on our cutting board just like this and we're gonna cut off all the crust. [MUSIC] And roll the bread as thin as possible. And now we get to fill it. Use any of your favorite spring roll fillings. I happen to be partial to shrimp. Roll it up and before you completely roll it, you're gonna want to dip your fingers in just a little bit of water. Cuz that's gonna help make a seal. Once you've got it nicely rolled, pinch the edges of the bread together. Just like that. [MUSIC] Now, better make just a few more. [MUSIC] And now the best part, frying them. [MUSIC] And immediately they start to sizzle. and puff up. You just want to cook these a couple minutes. Because our filling is already cooked, we just want to get them nice and brown and really crispy. They're almost ready. We can see how this one is turning beautifully golden brown. That's the color you want. You wanna drain them on paper towels to absorb any excess oil. And now, the moment I've been waiting for. Look at that. A crispy, golden, steaming spring roll. It's super crunchy and incredible, and it kind of blows my mind. [MUSIC] [BLANK_AUDIO]