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Crispy Vegetable Spring Rolls
A crunchy, twice‑fried vegetable spring roll packed with tofu, taro, glass noodles and fresh veggies, served with a sweet‑sour soy‑lemon dipping sauce. Perfect as an appetizer or snack.
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Critical Success Points
- • Soaking the black fungus for a full hour to ensure proper texture.
- • Not over‑wetting the rice paper; dip only 1‑2 seconds.
- • Maintaining oil temperature at 320°F for the first fry and 350°F for the second fry.
- • Draining any excess moisture from the filling before rolling.
Safety Warnings
- • Hot oil can cause severe burns; use tongs and keep a lid nearby.
- • Do not leave the oil unattended while heating.
- • Rice paper becomes brittle when over‑wet; handle gently to avoid tearing.
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