Hello everyone! I'm new here, so, sorry, and please tell me if there's anything wrong with the topic.
So, I'd like to know how can I fry spring rolls, and get a smooth pastry. Usually, when I make them, the first one is OK, the others came out with bubbles all over it! I tried to search for something on the internet, but nothing turned out!
I make them a simple home made pastry with some purpose flower, water, salt, and oil.
I appreciate a lot! Thank you!