Hello,
My friends say when cornflour is added to make spring roll batter, the wrappers come out crispy, even long after frying. Is there any any science behind this.
It's difficult to believe because I know making the wrappers thin, the oil being hot enough, frying it frozen, the wrappers being moist, the filling not being wet and other factors will definitely make it crispy. Spring Rolls is to be eaten hot with or without cornflour in the batter. Once cold, the crispness will be lost.
What do you guys think?
My friends say when cornflour is added to make spring roll batter, the wrappers come out crispy, even long after frying. Is there any any science behind this.
It's difficult to believe because I know making the wrappers thin, the oil being hot enough, frying it frozen, the wrappers being moist, the filling not being wet and other factors will definitely make it crispy. Spring Rolls is to be eaten hot with or without cornflour in the batter. Once cold, the crispness will be lost.
What do you guys think?