Lee Yeon-bok's Crispy Spring Rolls
These are Mokran's signature spring rolls where the ingredients are salted to draw out moisture instead of being stir-fried, then squeezed dry and fried.
Ingredients needed 4 servings
Recipe
Cooking tips
- Completely removing moisture from the vegetables is the key secret to keeping the wrappers from getting soggy and maintaining crunchiness even after time.
- If the oil temperature is too high, the outside will burn easily. Start at a gentle 150°C and gradually raise the temperature to prevent oil absorption.
- Uncooked spring rolls can be frozen in an airtight container, separated so they don't stick, and then fried directly from frozen whenever you want.
Recommended for
- Those curious about the secret homemade frying techniques of the famous Chinese restaurant Mokran.
- Those who want to enjoy authentically crispy-on-the-outside, moist-on-the-inside spring rolls at home.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Lee Yeon-bok's Gyeran-mari Jjachun-gwon
- Shin Dong-min's Choonkwonpi Gochu Mandu
- Yeo Kyung-rae's Jjajun-gwon
- Yeo Kyung-rae's Spicy Jjachun Gwon
- Seungwoo Dad's Spring Roll Wrapper Spam Rolls
- Aha Bujang's Crispy Haemul Pajeon
- Striker Chef's Crispy Lasagna
- Seonkyoung Longest Crispy Mung Bean Pancake
- Kim Dae-seok's Crispy Seafood Pancake
- This Man's Cook Crispy Zucchini Pancake
