Heat vegetable oil in a medium pot until it reaches a temperature suitable for frying (around 350°F/175°C). Test the temperature by dipping a small piece of wrapper into the oil; if it sizzles and bubbles, the oil is ready.
Fry the spring rolls in small batches, cooking for 60 to 90 seconds on each side, or until they turn golden brown. Be cautious not to overcrowd the pot.
Once fried, transfer the spring rolls to a plate lined with paper towels to absorb excess oil.
Serving:
Serve the hot spring rolls with soy sauce, sweet chili sauce, or your favorite dipping sauce. Enjoy immediately for the best crispy texture.
Conclusion:
Vegetable spring rolls are a wonderful way to enjoy fresh, flavorful vegetables in a crispy, golden wrapper.
Whether you’re celebrating a special occasion or simply looking for a tasty appetizer, these spring rolls are sure to impress.
By customizing the filling with your favorite vegetables or even adding proteins like shrimp or chicken, this recipe can easily become a family favorite.
Once you’ve mastered the art of rolling and frying, you’ll never want to return to frozen spring rolls again!
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