flat spring roll

Description

~Product features:
1. Thin with smooth surface, elastic enough to contain any ingredients without mess
2. Easy to peel off without breakage after defrost, convenient to use with less wastage
3. Great moisture retention to avoid the leak of fillings
4. Low oil absorption during deep fry that makes crispy taste and reduces cost
5. Vacuum package with long shelf life for *2 months below **8℃

Instructions:
1. Take out spring roll pastry from freezer. Don\'t remove packet until defrost for *0 minutes.
2. Remove the packet and take out spring roll pastry. Cover it with a damp cloth or plastic wrap to prevent it from drying up.
3. Prepare fillings to your own taste.
4. Peel one by one. Place the filling close to the corner of the spring roll pastry. Fold the corner over the filling, then fold in the sides and roll tightly. Seal the top.
5. Deep fried at **0 ℃ for **8 minutes till golden brown. Remove from the oil, drain on paper towels and serve it.

Spring roll pastry is also ready to serve with filling of any combination of vegetables and meats.

Our Spring Roll is the best friend of chefs, as it has the perfect golden colour and is not oily after frying. Filled with wok-fried Asian greens and vegetables, it becomes a flaky, crunchy appetiser.

Other features:

1. Thin with smooth surface,elastic enough to contain any ingredients withour mess.
2. Easy to peel, Easy to make.
3.Great moisture retension to avoid the leak of fillings.
4.Low oil absorption during deep fried that makes crispy taste and reduces cost.
5.Vacuum package with long shelf life for *2 months below **8℃.
Follow my recipe and youll be able to deep fry them with confidence and enjoy anytime you like! Serve the spring rolls (eggs, vegatables, shrimps wrapped in)with the all-purpose.