1, when frying spring rolls, the oil in the pot to one-third of the place, and must not over the spring rolls, wait until the oil temperature to 6 into the heat, you can put the wrapped spring rolls to start frying, if the fire is too small, or the temperature of the oil is too low, it is easy to produce a spring rolls soft collapse of the situation, and the fire is easy to lead to the surface of the paste, but the inside is not cooked. When frying, you must keep turning the spring rolls, so as to avoid the spring rolls paste off the situation. When the spring rolls fried into golden brown, this time in time to control the oil, out of the pot can be eaten.

2, in the fried spring rolls must be peanut oil, mainly because peanut oil in the unsaturated fatty acids are more stable, after deep-frying is not easy to produce decomposition of deformation of the situation, you can avoid the production of harmful substances affecting the health of the same time, while peanut oil is a unique peanut flavor exists, so that the fried food flavor is undoubtedly the best.