There's nothing quite like a freshly fried egg roll and its golden-brown wrapper covered in crunchy ... wrappers using a gluten-free flour blend. You can also make salad rolls or summer rolls, which ...

If you can't find them, the Thai rice papers are fine, too. I double fry the spring rolls. The first frying is to cook the filling; the second is heat them, and to crisp up the exterior.

I buy the spring roll wrappers, which you can usually find in the frozen-food section of supermarkets. Chinese wrappers are different from Thai and Vietnamese spring-roll wrappers, which are made ...

Lay two spring roll wrappers one ... (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes ...

3. Wrap the filling, tightly in the spring roll wrappers while squeezing out the air inside. Seal the wrappers with the flour slurry (3 parts flour to 1 part water). 4. Deep fry the spring rolls ...

Make sure all veggies and herbs are cleaned, dried, and set out before you start. Dip a sheet of rice paper wrapper ... to roll up but not too tightly or the spring roll will split. 5. These rolls ...

Spring rolls are delicious ... shape is similar to gold bars. Rice paper wrappers that have been softened in warm water can also be used for crispy rolls. They require less frying time.