Is it possible to fry spring rolls with little or no oil? Well, I tried that and this is what happened. This idea occurred to me because I’ve had “roasted” spring rolls while on expedition in Nepal.
The spring rolls look dry and somewhat unevenly browned. In terms of looks, it’s not that great, but taste wise, it’s still good. Skin is crunchy, the filling is still quite juicy. Note that you’ll need a non-stick pan.
Of course, you need a good sauce. A “drop” of garlic chilli sauce on top of a puddle of sweet black sauce does it for me.
© Chan Joon Yee