What You Need to Know
During frying, rice‑paper or wheat‑flour wrappers gelatinize around 70 °C, swelling as starch granules absorb water. At 175–190 °C the Maillard reaction browns the outer 1–2 mm, forming melanoidins and volatile aroma compounds, while rapid water vaporization creates an airy, crisp texture. Oil absorption is inversely related to temperature, with optimal crispness achieved at ~180 °C for 30–45 s per side.
The Science
Primary Reaction
Maillard browning and starch gelatinization