How to cook our spring rolls.
To shallow fry our spring rolls, you’ll need a pan and high-heat cooking oil (such as canola, grapeseed or avocado oil).
To bake the spring rolls, you’ll need a sheet tray, cooking oil and a pastry brush (or cooking oil spray).
Shallow-frying:
Add 1/4 to 1/3 cup of oil into your pan, or until the oil is 1/4-inch deep. Heat until shimmering.
Add frozen spring rolls to pan and fry on medium, turning periodically until both sides are golden brown.
Drain onto paper towels and serve with slices of cucumber and dipping sauce. We love munching on our spring rolls dipped into a 1:1 combo of our dipping sauce and chili oil mixed with fresh herbs.
Baking:
Spread frozen spring rolls on a baking sheet. Lightly brush or spray both sides with oil.
Bake at 400 degrees for 25 minutes, flipping once halfway.
How to store our spring rolls.
Our spring rolls arrive frozen for maximum freshness. When you get them, put them promptly into your freezer. Do NOT thaw them before cooking; they go straight from the freezer into the pan!
If you plan on hoarding your spring rolls for a long time, we advise transferring them to an airtight container such as a freezer bag. They can last up to 1-2 months.