heat up 1 1/2″ of cooking oil (canola, vegetable, rice bran, corn, peanut) to 350F.
Carefully SLIDE the spring rolls in. Inspect each spring roll for corners that have popped open. Fix with more cornstarch slurry if needed.
Fry a few at a time.
Keep turning ’em to brown evenly. Once they are golden brown, they are done.
Place them on a rack to drain.
Carefully SLIDE the spring rolls in. Inspect each spring roll for corners that have popped open. Fix with more cornstarch slurry if needed.
Fry a few at a time.
Keep turning ’em to brown evenly. Once they are golden brown, they are done.
Place them on a rack to drain.