To get the best out of your take home spring rolls, we’ve put together this guide on how to go about it. Keep in mind it’s only a guide as different equipment produces slightly different results.

Thanks for stopping in at our stall & we hope to see you out & about at the markets.

***DO NOT DEFROST, COOK FROM A FROZEN STATE***

Preheat your oven! The spring rolls must go into a hot oven, this seals the skin & hold the spring roll together.

 

 

 

 

 

Oil of your choice

 

 

 

 

 

 

Baste all over

 

 

 

 

 

 

Into the hot oven for the first15 minutes.

 

 

 

 

 

 

After 15 minutes, TURN THE SPRING ROLLS OVER, and TURN THE OVEN DOWN. Cook for a further 15 minutes.

If this is your first time cooking spring rolls at home, don’t go too far away, its always best to keep an eye on them. The oil will smoke a bit in the oven.

 

 

 

 

 

After a total of 30 minutes in the oven, they’re done.

 

 

 

 

 

 

Oven baked on the right, shallow fry on the left. Oven baked tastes a bit different to the shallow fried spring rolls, you’ll notice they’re slightly drier.

 

 

 

 

 

We recommend using a probe thermometer to check your work. Spring rolls should reach at least 77 degrees.