Spring rolls are a popular dish in Asian cuisine, often served as an appetizer. These thin rolls, made from rice paper ... crunch of the ingredients, or deep-fried, transforming them into crispy ...

and when fried, become very crisp and delicate. If you can't find them, the Thai rice papers are fine, too. I double fry the spring rolls. The first frying is to cook the filling; the second is ...

Dip a sheet of rice paper wrapper ... start to roll up, burrito style, tucking in the sides, then continue to roll up but not too tightly or the spring roll will split. 5. These rolls will be thicker ...

Who doesn't love a hot, fried ... the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.