A good starter recipe and method, if a bit bland. Users who add a bit more robust ingredients will be pleased. Variations are endless, but the basic method is First Class. Important points are Roll and Seal with extreme care, as they need to be tight, air-free and well sealed. Watch your oil temperature and do not over cook. If sliced for serving, use a clean/sharp bread knife. Also, the filling must be cool and well drained; too much moisture can explode the rolls when frying - a big mess. Dipping sauces are endless - and optional. I like a no-sugar hot mustard, but soy/sesame oil, thinned with broth is also good. Cook's choice. Again, this recipe is a great place to begin your own...
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A good starter recipe and method, if a bit bland. Users who add a bit more robust ingredients...