Heat a deep pan over medium heat with a ¼ inch layer of vegetable oil until the oil has reached 350-355°F. Carefully place the spring rolls into the heated oil. Let the rolls fry until golden ...

Using a rolling pin, roll out each bread slice to a thin 3-by-5-inch rectangle. 2. In a bowl, combine the mashed potatoes, green beans and togarashi ; season with salt and pepper. Brush the edges ...

Add sweet potatoes and then the rice vermicelli ... When you get at the middle, fold back the sides, then finish to roll it. Your spring rolls are ready, you can dip them in nuoc-mâm sauce ...

These are healthier than the regular spring rolls; they are made of sooji and stuffed with chatpata ... Cover and keep aside for 15-20 mins. 2. Now, mash boiled potatoes, add salt, chaat masala, red ...