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Springrolls!! (and a hypothetical question about mushrooms)
    #9125287 -

Im enjoying some spring rolls in duck sauce right now. I found out what I was missing before was I didnt soak the wrappers, now that I know to do that they are turning out great and dont burst open. I use cabbage/carrots because they are cheap an plentiful. The cabbage and carrots dont get burnt because the wrapper is on tight and only it gets fried to a crisp.

Hypothetically, if someone were to roll up a few active mushrooms (with a cabbage barrier) in a springroll wrapper and deep fry, would the heat ruin them? The mushrooms wouldnt touch the hot oil themselves, but would be heated up because of proximity.

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Re: Springrolls!! (and a hypothetical question about mushrooms) [Re: MisterMuscaria]
    #9125553 -

No idea, but it would be an interesting experience. One mode of preliminary research might be to fry your regular spring role and immediately stab it with a thermometer and measure the temperature and how long it takes to decrease to a more acceptable core temperature.

People make mushie tea all the time, so I don't think it is totally unfeasible. When I make my spring roles it only takes a couple of seconds in the oil once it is good and hot, so I don't think it is impossible.


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General Interest > Culinary Arts, Gardening and Brewing
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