Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking, until golden brown and cooked through, 4 to 5 minutes. (Return oil to 365°F between batches.) Transfer as fried to a colander lined with paper towels and drain rolls upright 2 to 3 minutes. read more
Deep-fried spring rolls, or the healthier baked version, will generally contain a mixture of vegetables and meat cooked with salt, pepper, sugar and soy sauce. For example, you might use ground pork and shredded napa cabbage, or minced shrimp and shredded jicama and carrot. read more