How Long to Deep Fry Pizza Rolls? Easy Guide!

Let’s Talk Pizza Rolls and Deep Frying Delight

Okay, hear me out for a second.

Have you ever microwaved a tray of pizza rolls, only to bite into a limp, chewy blob of sadness? Yeah… same here. That disappointing sogginess, the filling lava-scorching your mouth while the outer layer remains weirdly soft—it’s a betrayal, honestly.

Now, deep fry those same little rolls?

Whole different story.

We’re talking about a golden, crunchy shell that gives a loud, satisfying crackle when you bite into it. That bite leads straight into melty, cheesy, sauce-filled magic. It’s comfort food with an edge—a crispy one. You might even catch yourself doing a tiny happy dance in the kitchen. No judgment here. I’ve been there, greasy tongs in hand, grinning like I won the snack lottery.

But wait—why deep fry pizza rolls at all?

You might be wondering, “Aren’t these just freezer snacks? Isn’t the oven or air fryer good enough?” And look, I get it. The oven can do a decent job. The air fryer? Totally solid. But if you’re craving that true crispy outside, the kind you can hear echo in your skull, deep frying is the gold standard.

It’s like comparing sweatpants to tailored jeans. Both are fine, but only one makes you feel like you’ve got your life together—even if you’re just snacking at 11 p.m.

The Questions Everyone’s Asking

When it comes to deep frying pizza rolls, it’s not just about tossing them into hot oil and hoping for the best. People want to know:

• How long do you deep fry pizza rolls without turning them into charcoal?
• Should they be thawed first or go in straight from the freezer?
• How do you get that golden crunch without an oil-slicked disaster?
• And is it worth the cleanup compared to other methods?

So I decided to put all the answers in one spot, minus the guesswork, and with every crisp-loving detail you actually care about.

Whether you’re brand new to the deep fryer game or you’ve been frying snacks since your college dorm days, this guide’s got you covered. I’ll walk you through the exact timing and temps, break down gear options, share some oil wisdom (yes, that’s a thing), and even throw in tips for making these lil’ rolls taste like they came from your favorite late-night pizza joint.

Stick around. You’re about to level up your frozen snack game in a way your microwave could never.

And just a heads up—I once turned my kitchen into a disaster zone because I didn’t know one key tip. I’ll tell you what that was in just a bit.

But first, let’s get straight to the thing you came here for:

Quick Answer: How Long to Deep Fry Pizza Rolls for Crispy Goodness

If you’re here on a mission, here’s your golden nugget.

How long to deep fry pizza rolls?
👉 2 to 3 minutes at 375°F (190°C), straight from frozen.

That’s it.

No thawing. No fuss. Just heat the oil, toss ’em in gently, and wait until they hit that rich golden brown color that practically screams “eat me.”

Why frozen?

Because frying pizza rolls straight from the freezer actually helps them crisp better. The outside cooks quickly and seals in the gooey filling before it starts to leak. Thawed rolls tend to go soggy and are more likely to burst open like cheesy grenades. Been there. Learned the hard way.

Now, let’s dig a little deeper into the technique…

Frying Frozen Pizza Rolls to Crispy Perfection

Best Time & Temp for That Golden Crunch

Let me break it down for you real quick:

• Temp: 375°F (190°C)
• Time: 2–3 minutes
• Texture Check: They’re done when they’re golden brown and floating up like little snack balloons.

Keep the oil hot and steady—this part really matters. If it dips too low, the rolls soak up oil like sponges. Too high, and you’ll end up with dark, blistered bites that taste like sadness.

Why Frozen Pizza Rolls Fry Better Than Thawed Ones

Here’s the deal. Frozen pizza rolls have just enough internal moisture to steam the filling gently as the outer shell crisps up. The cold hits the hot oil and—boom—instant crunch magic.

Thawed rolls? Not so lucky. They start absorbing oil too fast and break down from the inside. You’ll notice weird bubbles, busted edges, and maybe even filling leaks that leave sticky cheese blobs in your oil (trust me, that cleanup is no joke).

So yes—fry from frozen. Always.

Pro Tips for Fast & Foolproof Frying

Don’t Crowd the Fryer—Here’s Why

I know it’s tempting to dump the whole bag in at once (especially when you’re hangry), but that’s a one-way ticket to soggy town.

Too many rolls = oil temp drop = sad, greasy snacks.
Keep it to 4–6 pizza rolls per batch, tops. They need space to float and dance around in that bubbly oil jacuzzi.

Flip Gently for Even Cooking

About halfway through the fry time, give ’em a little turn. I like using a slotted spoon or a spider skimmer—way easier than tongs, and you won’t risk poking holes. That gentle flip helps them cook evenly and look just as pretty on both sides (because let’s be real, you’re posting that snack plate on IG).

Gear Up: Tools You Need to Deep Fry Pizza Rolls Like a Pro

So, here’s the thing most people don’t tell you…

Deep frying isn’t actually that complicated.
What is complicated is realizing you forgot the one tool that makes it all ten times easier after your oil is bubbling and you’ve already got a roll stuck to the bottom of the pan.

Been there. Not fun.

So before you even preheat a drop of oil, let’s make sure your kitchen’s locked and loaded with the gear that’ll keep things smooth, safe, and crispy.Must-Have Frying Equipment

Deep Fryer vs. Pot – Which One Should You Use?

Let’s settle this once and for all.

A deep fryer is the plug-and-play of frying. Set your temp, drop your snacks, and let it do its thing. It keeps the oil steady without you having to babysit it every second.

But if you’re like me and don’t feel like devoting countertop space to a single-use appliance, a heavy-bottomed pot or Dutch oven works just as well. The only catch? You’ll need to monitor the oil closely (yep, we’re getting to that thermometer next).

My take:
If you’re frying once a year, go with a pot.
If you’re hosting snack-fueled game nights? Might be time to invest in a fryer.

Either way, both totally work.

Why a Thermometer is Your Frying BFF

If you’re winging it without a thermometer… I mean, I admire the bravery. But frying blind can lead to soggy, sad pizza rolls or—worse—smoky oil and the fire alarm going off.

Use a clip-on or digital instant-read thermometer.
You want that oil right at 375°F (190°C) for pizza rolls. Too hot and they’ll char. Too cool and they’ll absorb more oil than a sponge in a puddle.

I’ve burned snacks and my pride this way before. Never again.

Handy Tools to Keep Things Safe and Easy

Use a Slotted Spoon or Spider to Stay Safe

These are my go-to MVPs.

A slotted spoon or spider strainer makes dropping and removing pizza rolls from the oil way less terrifying. They let oil drain off quickly and keep your fingers far from the splash zone.

And unlike tongs, they won’t squeeze the rolls too hard or rip them open (which is basically a crime against cheese).

Pro tip? Gently scoop from underneath when lifting them out—that keeps them intact and lets excess oil drip off naturally.

Drain Right with Paper Towels or a Wire Rack

You know how fries go limp if they sit in oil too long?

Same deal with pizza rolls.

As soon as they come out of the fryer, transfer them to a paper towel-lined plate or a wire cooling rack. This step matters more than you think—skip it and your crispy rolls turn into oil sponges real quick.

I’m all for indulgence, but greasy grease bombs? Hard pass.

Bonus Tools That Make Frying Smoother

Frying Basket = Faster Batches

If you’re using a deep fryer or even a stovetop pot that fits one, a frying basket speeds up batch cooking like crazy. You can drop in a whole group of rolls, pull them out at once, and avoid the whole scoop-and-dodge routine.

Perfect if you’re making pizza rolls for a party or just don’t want to spend 30 minutes hovering over hot oil.

Shield Yourself with a Splatter Guard or Long Tongs

I once fried bacon in a tank top. The oil popped. I yelped like a cartoon character and spent the rest of the morning pressing ice on my shoulder.

Learn from my mistakes.

A splatter guard is your kitchen shield—it keeps oil where it belongs and saves you from grease freckles. And if you prefer tongs? Make sure they’re long. No one wants to deep dive their hand into boiling oil.

Bonus: Long tongs are also great for flipping rolls gently if you want that extra even browning.

Set Yourself Up for Frying Success

Alright, your gear is ready. Let’s get that oil game tight.

Because the oil you choose can either give you perfect, crisp bites… or make your pizza rolls taste like the inside of a burnt popcorn bag. No thanks.

Choose the Right Oil for Maximum Crisp

Best Oils for Golden, Crunchy Pizza Rolls

You need an oil that handles high heat without breaking a sweat.

Look for high smoke point oils, like:

• Canola oil
• Peanut oil
• Vegetable oil
• Sunflower oil

These all work beautifully for deep frying. They’re neutral in flavor and hold steady at the temps we’re working with—no bitter surprises, just golden crunch.

Personally, I’m a fan of canola oil. It’s affordable, easy to find, and gives a consistently crisp finish without making your kitchen smell like a fast-food joint.

Skip These Oils (Unless You Like Burnt Rolls)

Some oils just aren’t meant for the fryer. If you’ve got any of these in your cabinet, leave them for salad dressings or gentle sautéing:

• Olive oil (low smoke point = smoke show)
• Butter or ghee (burns too quickly)
• Flavored oils (they’ll taste off and break down fast)

Trust me—don’t waste fancy oil on frozen snacks. Save it for when you’re making something that actually shows off the flavor.

Get Your Oil Hot (But Not Too Hot)

How to Reach 375°F Without Overheating

Start heating your oil slowly over medium heat. Give it time to warm up instead of blasting it on high. It might take 10–15 minutes depending on your stove and pot.

Keep checking with your thermometer. It’s tempting to multitask, but overheat your oil and you’ve got a smoky mess on your hands.

Once it hits that sweet spot, hold it there. Adjust the heat as needed—your rolls deserve a stable, toasty bath.

What Happens When Oil Gets Too Hot

Besides setting off your fire alarm?

When oil overheats, it starts breaking down and smoking. That smoke gives your rolls a harsh, bitter flavor and can leave your whole kitchen smelling like an old diner grease trap.

Plus, burnt oil clings to your food. So even if the rolls look fine, they’ll taste way off.

Lesson? Respect the thermometer. It’s your crispy-snack compass.

Set Up Your Frying Station Like a Pro

Organize Your Tools So You’re Not Scrambling

Lay it all out before the first roll hits the oil.

You’ll want:

• Fryer or pot
• Thermometer
• Slotted spoon or spider
• Paper towels or rack
• Plate or tray for draining
• A timer or phone with a stopwatch app

If you’re reaching across the stove with oily fingers looking for a spoon… you’re asking for a mess (and maybe a burn).

Fire Safety First—Don’t Skip This Step

This part’s not optional.

Keep a lid that fits your pot nearby, just in case your oil bubbles up or splatters unexpectedly. If things go sideways, do not throw water on a grease fire. That’s a recipe for disaster.

Even better? Have a kitchen-rated fire extinguisher handy.

No one plans for a kitchen flare-up, but being ready takes five seconds and might save you way more than a batch of pizza rolls.

Your Step-by-Step Guide to Deep Frying Pizza Rolls

Deep frying sounds intimidating, but honestly? Once you do it once or twice, it’s kind of a rhythm. Think of it like making pancakes—first one’s a test run, the rest come out golden.

Grab your gear, crank up that oil, and let’s fry some pizza rolls.

Let’s Fry Some Pizza Rolls!

Step 1 – Preheat That Oil to 375°F

Turn on your burner, pour in the oil (enough to fully submerge the rolls), and heat slowly. Like I said before, don’t rush this part. Slower heat = more control.

Use your thermometer and don’t walk away. Once the oil hits 375°F, you’re ready to roll (pun absolutely intended).

🔥 Quick tip: I usually test the oil by dropping in a tiny piece of bread. If it sizzles immediately and starts to brown in about 30 seconds, it’s game time.

Step 2 – Drop in 4–6 Rolls at a Time

Gently lower them in—don’t toss them like you’re Kobe with the final shot. That’s how you get splashed with hot oil.

Fry only 4 to 6 pizza rolls per batch to avoid overcrowding. They need space to float, flip, and crisp evenly.

Set a timer for 2–3 minutes and keep an eye on them. About halfway through, give them a gentle flip with your spider or slotted spoon. You’ll see them start to puff slightly and turn golden.

Finishing Touches After Frying

Step 3 – Remove When They’re Golden & Gorgeous

Once they’ve got that even, golden brown crust, carefully scoop them out and place them on a paper towel-lined plate or wire rack.

Let them sit for a second so the oil can drip off—and so you don’t melt your tongue on the first bite. (Again, learned the hard way.)

Step 4 – Let Them Cool (They’re Lava Inside!)

I can’t stress this enough.

These things are like bite-sized volcanoes. Give them 1 to 2 minutes before diving in. The outside cools fast, but the filling? A whole different story.

I once took a bite too soon and spent the rest of the day talking like I’d scorched half my mouth. Learn from me. Be patient.

What Perfectly Fried Pizza Rolls Should Look (and Feel) Like

You might be wondering, how do I know I nailed it?

Well, your pizza rolls will tell you. You just gotta know what signs to look for. Here’s how to decode your batch:

Know When You’ve Nailed It

Color & Crunch: What to Look For

You’re aiming for golden brown. Not pale beige. Not “oops, that’s black.” Just that beautiful bronzed look that says, “Yes, I am crispy and glorious.”

There should be no tears or leaks, and they should feel firm but not rock hard. When you bite in, the shell should crack, not bend.

Inside the Roll: Ooey-Gooey, Not Leaky

A perfectly fried roll will have a gooey, melty center that stays neatly inside the shell. The dough shouldn’t be gummy or cold, and the filling shouldn’t be exploding out the sides like it’s trying to escape.

If the filling’s leaking, that’s usually a sign your oil was too hot or the roll was overcooked.

Spot the Duds: Undercooked vs. Overcooked

Let’s break it down with a table you can actually use mid-fry. Print it. Screenshot it. Tape it next to your fryer. I won’t judge.

Fry Result	Appearance	Texture	Taste/Smell	Fix Next Time
Perfectly Fried	Even golden brown, slight puffing	Crunchy outside, gooey inside	Balanced, rich, not greasy	You crushed it. Fry high-five.
Undercooked	Pale or uneven color, soft-looking spots	Doughy or gummy, filling may be cold	Bland or raw dough smell	Raise oil temp slightly, fry longer.
Overcooked	Dark brown or black edges	Tough shell, possible leaking	Bitter, burnt flavor	Lower oil temp or fry for less time.
Bursting	Filling oozing out, open seams	Crispy but messy	Hot but often overpowering	Don’t overfill. Fry from frozen only.
Greasy	Excess oil on surface	Soggy shell, oil-soaked inside	Heavy, overly rich taste	Oil too cool. Don’t crowd the fryer.

Use this as your cheat sheet next time you’re eyeing your batch and wondering whether it’s snack time or redo time.

Deep Frying vs. Other Cooking Methods: What’s Best for Pizza Rolls?

Let’s have a little snack showdown, shall we?

I’ve cooked pizza rolls every way imaginable—microwave, oven, air fryer, toaster oven (don’t recommend), and yes, even on a camping skillet once. But nothing—and I mean nothing—delivers that crisp-then-gooey payoff quite like deep frying.

Here’s a quick breakdown:

Method	Texture	Time	Mess Factor	Best For
Deep Frying	Crispiest, golden, crunchy bite	2–3 mins	High (but worth it)	Big flavor + indulgent snacks
Air Fryer	Crispy, slightly drier than frying	5–6 mins	Low	Lighter crunch, less oil
Oven	Crunchy outside, takes longer	10–12 mins	Medium	Batch cooking, hands-off method
Microwave	Soft and doughy, zero crisp	1–2 mins	Almost none	You’re in a rush and don’t care

So yes—deep frying takes more effort, but trust me, that crispy texture is unbeatable. If you’re going for snack excellence, this is the move.

The Best Pizza Roll Brands to Throw in the Fryer

Not all pizza rolls are created equal. Some are built for frying greatness, while others… well, they kind of fall apart under pressure. Literally.

Tried-and-True Pizza Roll Brands

Totino’s: The Gold Standard of Fry-Ready Rolls

If you’ve ever had a pizza roll, chances are it was Totino’s. These little guys are made for deep frying. Thin dough, strong seal, and just the right size for a two-bite snack.

They’re cheap, easy to find, and honestly? Still undefeated.

Trader Joe’s & Annie’s: Fancy But Fragile

Look, I love a bougie freezer snack as much as the next person, but these premium brands have thicker wrappers and more delicate seams. That means they’re prone to bursting when deep fried if you’re not careful.

That said, if you keep the oil at a steady temp and don’t overcrowd, they can still come out beautifully.

Size, Filling, and Shape Matter

Why Sealed Edges Are a Must

Loose seams are the enemy. The second hot oil sneaks in, the filling explodes out. Look for pizza rolls that are tightly crimped or sealed. That one small detail can mean the difference between crispy magic and a cheese volcano in your oil.

Big vs. Small Rolls: Which Fry Better?

Smaller rolls fry more evenly and quickly. Larger ones might look tempting, but they’re harder to get fully cooked without either burning the outside or undercooking the middle.

Stick with bite-size for best results.

How to Make Pizza Rolls Even Tastier After Frying

Alright, so you’ve fried the perfect batch. What now?

You could just eat them straight out of the fryer (I won’t judge), but if you want to turn a snack into a full-blown snack moment, try these post-fry upgrades:

Add Some Post-Fry Flavor Fun

Garlic Butter Toss = Instant Flavor Upgrade

Here’s a simple move that makes your pizza rolls taste like they came from a pizzeria:

Melt 2 tablespoons of butter, add a pinch of garlic powder and dried parsley, and toss the rolls in it right after draining.

Trust me, your taste buds will throw a party.

Dust with Cheese & Herbs for an Easy Finish

Sprinkle on some grated parmesan, maybe a touch of Italian seasoning or crushed red pepper. Now you’ve got gourmet-level rolls without even turning on the oven.

Dips That Take It to the Next Level

Classic Dipping Sauces That Always Work

• Marinara (obviously)
• Ranch (don’t knock it till you try it)
• Spicy ketchup or sriracha + mayo blend

Get Creative: Try These Unique Pairings

• Buffalo-ranch swirl
• Chipotle lime mayo
• Honey mustard with a pinch of chili flakes

I once mixed BBQ sauce with sour cream in a moment of desperation. It shouldn’t have worked. It did. Snack magic.

Batch Frying for Game Days, Parties, or Meal Prep

Need to feed a crowd? Or prepping ahead for that weekend binge-watch? You can totally batch fry pizza rolls without losing that crisp.

Here’s how to make it easy:

Smart Tips for Frying in Bulk

Skim Oil Between Batches to Keep It Clean

Burnt crumbs mess with your oil and taste. Use a fine mesh skimmer or spider between rounds to grab any floating bits. Your future batches will thank you.

Let Oil Recover Between Loads

Don’t rush. After each batch, give the oil a minute or two to get back to 375°F. If you dump in the next batch too soon, you’ll cool the oil too much and get greasy results.

How to Store and Reheat Like a Pro

Storing Fried Rolls the Right Way

Let the rolls cool completely before storing—if you throw them in a container while they’re still warm, condensation will ruin your crunch.

Use airtight containers or resealable freezer bags and store in the fridge for up to 3 days—or in the freezer if you’re stocking up.

Best Way to Reheat Without Losing Crunch

The microwave’s not your friend here. Use the oven or air fryer to bring back that crisp:

• Oven: 400°F for 5–6 minutes
• Air fryer: 375°F for 4 minutes

No sogginess, no regrets.

Expert Tips to Level Up Your Deep Frying Game

You’ve got the technique down. But wanna fry like you’ve been doing it for years? These little pro tips make a huge difference in crunch, cleanup, and oil longevity. Let’s get you from snack hero to snack wizard.

How to Keep Your Frying Oil Fresh

Keep Oil in the Sweet Spot

If your oil’s too hot, it’ll scorch your rolls. Too cool, and they’ll come out greasy and sad.

Stick to that magic zone: 375°F.
Keep the heat steady by adjusting the burner between batches, and always let it bounce back to temp before dropping in the next round. Your crispy game depends on it.

Know When to Toss Your Oil

Here’s a quick sniff test:
If your oil smells burnt or looks like swamp water, it’s time to let it go.
Dark, thick, murky oil messes with flavor and turns every bite bitter.

You can reuse clean oil 2–3 times if strained properly (more on that in a sec). But don’t stretch it too far. Your pizza rolls—and your tastebuds—deserve better.

Fry Smarter, Not Harder

Dry Pizza Rolls = Less Splatter, More Crunch

Moisture and hot oil? Not friends. Pat your frozen pizza rolls with a paper towel before frying to remove any frost or excess ice.

It seems small, but it makes a big difference. Less splatter, better crisp, and you won’t get pelted with hot oil mini-meteors.

Don’t Walk Away from the Fryer

Deep frying is not the time to go check your phone or scroll TikTok.
Hot oil demands your full attention. A second too long, and you’ve got charred snacks or worse—a kitchen fire.

Set your timer, stay nearby, and have everything you need within reach before you even start. Trust me, it’s worth the two minutes of prep.

What to Do If Your Oil Overheats or Starts Smoking

Okay, real talk.

This part’s not fun, but it’s super important. Because if your oil starts smoking, you need to act fast.

Spot the Warning Signs Early

Smoke or a Burnt Smell? Turn It Off!

If you see even a wisp of smoke or smell something funky, turn off the heat right away.
Don’t wait. Don’t second guess. Just kill the flame.

Dark, Gunky Oil Means It’s Time to Stop

If your oil looks syrupy, sludgy, or has tons of floaty bits? Yeah, no. Don’t risk it. That oil’s done its job—thank it and move on.

Stay Safe with These Quick Fixes

Move the Pan Off Heat Right Away

If you’re using a pot and things get too hot, slide it onto a cool burner. That’ll stop the oil from rising even more.

No need to panic. Just stay calm and move with purpose.

Never, Ever Add Water to Hot Oil

This is the one thing you absolutely can’t mess with.

Water + hot oil = splatter explosion.
If there’s a flare-up, cover the pot with a lid or use a fire extinguisher designed for grease fires. Never water.

Stay Safe While Frying – No Burns, No Fires

This section is like your snack guardian angel—here to keep you (and your eyebrows) safe.

Handle Hot Oil Without the Drama

Long Sleeves + Long Tools = Safer Frying

Look, you don’t need to dress like a welder, but a long-sleeved shirt can seriously save your arms. And tools with long handles are key—slotted spoons, tongs, spiders.

Hot oil has range. Keep your distance.

Lower Rolls Slowly to Avoid Splashing

It’s not a basketball dunk. Gently ease the pizza rolls into the oil with your tool of choice. You’ll avoid splash-back and keep the oil at the right temp.

What to Do With Leftover Oil

Don’t just dump it down the sink. Your pipes will hate you, and your plumber will get rich.

Cool, Strain, and Store for Reuse

Let the oil cool completely. Then strain it through cheesecloth, a coffee filter, or a fine mesh sieve to catch crumbs and gunk.

Store it in a clean glass jar or oil-safe bottle for next time. Label it if you’re forgetful like me.

Use the Right Containers for Storage

Avoid plastic that isn’t heat-safe—it can warp or melt. I use old pickle jars (washed thoroughly, of course). They’re perfect for this kind of thing.

Want a Lighter Option? Try These Alternatives

Not feeling the full-fry energy today? I get it. Some days you want crunch without the whole bubbling-oil ordeal.

Good news: you’ve got options.

How to Air Fry Pizza Rolls (Still Tasty!)

Set It to 375°F for 5–6 Minutes

Spread your frozen pizza rolls in a single layer—no overlap. Shake the basket halfway through to get an even crisp.

They come out golden, with a nice light crunch. Not quite deep fry-level, but way better than the microwave.

What to Expect from the Texture

Air-fried rolls are less greasy, with a slightly drier shell. Still crisp, still good—but you’ll notice a difference if you’ve had the real-deal fried version.

Oven and Microwave Methods

Bake at 425°F for That Oven Crunch

Toss ’em on a baking sheet and let them go for 10–12 minutes, flipping once at the halfway mark.

This one’s great for larger batches. They get crispy, but slower. Worth the wait if you’re feeding more than just yourself.

In a Rush? Microwave to the Rescue

I mean, we’ve all done it.

Microwave on a plate for 1–2 minutes, and you’ve got hot rolls fast. Just… don’t expect crunch. These are more soft and chewy.

Totally fine in a pinch, but honestly, once you’ve had the deep-fried ones? It’s hard to go back.

Final Bite: Your Crispy Pizza Roll Era Has Begun

So there you have it—2 to 3 minutes at 375°F, and you’ve got yourself the ultimate crispy, golden pizza rolls that blow every microwave version outta the water.

With the right oil, a few handy tools, and a little know-how, deep frying pizza rolls isn’t just doable—it’s a snack-level glow-up. And whether you’re hosting game night, curing late-night cravings, or just feeling snacky on a Tuesday, now you’ve got everything you need to fry like a pro (and avoid cheese-splosion disasters along the way).

Go on—heat that oil, grab those rolls, and get that crunch. You’ve officially entered your crispy snack era, and honestly? It looks delicious on you.

Frequently Asked Questions (FAQs)