Abstract: The present invention provides a novel heat cooking spring roll in which the crispness of the spring roll skin after deep-frying is retained. More specifically, as fillings for the spring roll, there are used fillings in which a first filling and a second filling are included, at least a part of the surface of the first filling is covered with the second filling, and the moisture value of the second filling is lower than that of the first filling.

Abstract: The present disclosure relates to a method for producing a deep-fried food. More specifically, the present disclosure relates to a method for producing a deep-fried food, comprising: a first step of deep-frying a food material to obtain a first deep-fried material, and tempering the first deep-fried material in a state of being taken out from an oil; a second step of deep-frying the first deep-fried material to obtain a second deep-fried material, and tempering the second deep-fried material in a state of being taken out from an oil; and a third step of deep-frying the second deep-fried material to obtain a deep-fried food from an oil, wherein a mass proportion of the deep-fried food to the food material is 85% or more.