1. Spring rolls are a fast-handed dish, very suitable for temporary collocation and serving on the table, hospitality and face, both a staple food and a dish, delicious but not greasy.
2. When I opened this box of spring rolls, there were 16 pieces, 260g, and one person could not finish them, so I only fried 8 pieces, half a box, and ate them all at one go.
3. Don't defrost the spring rolls and fry them on a low fire. The spring rolls fried directly in the pan are particularly crispy. What oil temperature is suitable for the spring rolls, about 50% of the oil temperature, put the spring rolls. Then turn it carefully from time to time to heat both sides of the spring rolls evenly.
4. Fry with low heat throughout the whole process. When the surface of the spring rolls in the pot appears yellow, you can slightly increase the ignition power and fry them. Be careful to flip them frequently to avoid battering. Fry them on both sides until they are golden and golden.
5. Take out the pan, put it on the kitchen blotting paper to absorb the grease on the surface, put it on the plate, and start the meal.
