Direct frying. Frozen spring rolls don't need to be thawed before frying. Heat the oil until it's about 50 percent hot and start putting in the spring rolls. Once the rolls are in the oil, turn the heat down and turn them from time to time to make sure they are evenly heated. When the skin of the spring rolls begin to gold coin yellow, you can increase the fire, fried until fully cooked.

Spring rolls are a traditional specialty of China, and they are generally made of flour battered and spread into a skin, wrapped in a filling and deep-fried. However, Cantonese spring rolls are different in that they are made from common sticky rice, wrapped in a sticky filling, covered with a crispy batter made from leaven and flour, and deep-fried in a deep fryer. The finished product is crispier and more flavorful than regular spring rolls.

Fried spring rolls are familiar to everyone, and many people love them for their deep-fried flavor and ease of preparation.

Now spring rolls skin has been changed to flour, filling with bean sprouts, leeks, dried tofu, some also put on the shredded meat, bamboo shoots, green onions, etc., the more advanced spring rolls with shredded chicken or oysters, shrimp, mushrooms, leeks, etc. made. Spring rolls fried in oil over low heat until golden brown, crispy on the outside and tender on the inside, also known as "fried spring".