Crispy fried Spring rolls

1. Spring rolls is a Kwai dish, which is very suitable for serving temporarily. It also has face when entertaining guests. It is both a staple food and a dish, delicious and not greasy.

2. When I opened this box of Spring rolls, there were 16, 260g. One person could not finish eating them, so I only fried 8, half a box, and ate them all at one go.

3. Do not thaw the Spring rolls, and fry it in a low fire. The Spring rolls fried directly in the pan is particularly crisp. What oil temperature is suitable for Spring rolls? About 50% of the oil temperature is suitable for Spring rolls. Then turn it over from time to time to heat both sides of the Spring rolls evenly.

4. Fry the whole process with low fire. When the skin of the Spring rolls in the pot turns yellow, you can slightly increase the fire power to fry it until it is cooked. Pay attention to turning it frequently to avoid frying paste, and fry it on both sides until it is golden yellow.

5. Take out the pot, place it on kitchen oil absorbing paper to absorb the surface oil, and then put it on a plate to start the meal.