How do you make lumpiang shanghai stay crispy for hours?

1. Cooking the Wrappers:

- Be precise in frying the spring roll wrappers used in making lumpiang shanghai. Avoid overcooking them, as it can make the wrappers fragile.

2. Frying Temperature:

- Maintain the correct oil temperature when frying the spring rolls. The ideal temperature is between 350°F (175°C) and 375°F (190°C).

3. Avoiding Overcrowding:

- Don't overcrowd the pan while frying. It causes the temperature of the oil to drop and prevents crispy frying.

4. Draining Excess Oil:

- Immediately after frying, transfer the spring rolls onto paper towels or a wire rack to drain any excess oil.

5. Cooling:

- Allow the lumpiang shanghai to cool completely before storing or packaging. Residual heat can cause condensation, making the wrappers soft.

6. Storing in Airtight Containers:

- Store the cooled spring rolls in airtight containers or ziplock bags to prevent them from absorbing moisture.

7. Keeping in a Cool Place:

- Store the spring rolls in a cool, dry place away from direct heat sources, as high temperatures can cause them to become soggy.

8. Re-frying Before Serving:

- If the spring rolls have lost some crispiness over time, re-fry them in hot oil for a few seconds just before serving. This will restore their crispy texture.

9. Using Air Fryer:

- Consider using an air fryer instead of deep frying. Air-fried spring rolls tend to stay crispy longer than deep-fried ones.

Remember, maintaining crispiness for hours might not be completely achievable due to the presence of moisture in the filling. However, following these tips can significantly extend their crispiness.