When should I deep fry a roll already frozen in the spring to prevent tearing?
If I prepare Packaging spring rolls at home with all-purpose flour (Maida), fill them and freeze them to fry, and later, when necessary, so, for how long should I thaw before frying. (I DONOT want spring rolls for wet or torn during frying)
The best way to cook them would be frozen
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[affmage source=" "]Deep Fry[/affmage]
