Spring Rolls - Vegetable Spring Rolls

Golden, crispy spring rolls filled with fresh vegetables such as carrot and cabbage. A light, tasty vegetarian choice.

Frozen product — keep it in the freezer and cook it straight from frozen; do not thaw.

How to cook:

Heat plenty of oil over medium heat.

Add the spring rolls straight from frozen, in small batches so the oil stays hot.

Fry for 4 to 6 minutes, until golden and crisp all over.

Drain on kitchen paper and serve hot with the sauce.