I would like to make spring rolls ahead of time. What is the best way to have a successful end result. Should I stuff/roll them and pre deep fry them only partially and freeze then finish deep frying before serving? Deep fry them fully and freeze then for a reheat that evening in a hot oven? any ideas? thanks in advance Chris
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I would like to make spring rolls ahead of time. What is the best way to have a successful end result. Should I stuff/roll them and pre deep fry them only partially and freeze then finish deep frying before serving? Deep fry them fully and freeze then for a reheat that evening in a hot oven? any ideas? thanks in advance Chris
I make mini spring rolls and freeze them. I guess you could make the larger ones the same. I simply cook and cool the filling - whatever I am using - and then assemble the rolls. I put them on a tray in the freezer separately and when they are frozen, either lay them out in rows in freezer trays or put them into plastic bags, and tie them down.
They freeze fine like this. Maybe others can advise if the fillings can also be frozen uncooked. But mine turn out okay. I usually thaw them out sufficiently to shallow fry them in oil.
aha.....freeze BEFORE deep frying thank you Daisy Chris
"Daisy" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Steve & Chris Clark said:
Hi everyone
I would like to make spring rolls ahead of time. What is the best way to have a successful end result. Should I stuff/roll them and pre deep fry them only partially and freeze then finish deep frying before serving? Deep fry them fully and freeze then for a reheat that evening in a hot oven? any ideas? thanks in advance Chris
I make mini spring rolls and freeze them. I guess you could make the larger ones the same. I simply cook and cool the filling - whatever I am using - and then assemble the rolls. I put them on a tray in the freezer separately and when they are frozen, either lay them out in rows in freezer trays or put them into plastic bags, and tie them down.
They freeze fine like this. Maybe others can advise if the fillings can also be frozen uncooked. But mine turn out okay. I usually thaw them out sufficiently to shallow fry them in oil.
Hope this helps.
Daisy
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"Daisy" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Steve & Chris Clark said:
Hi everyone
I would like to make spring rolls ahead of time. What is the best way to have a successful end result. Should I stuff/roll them and pre deep fry them only partially and freeze then finish deep frying before serving? Deep fry them fully and freeze then for a reheat that evening in a hot oven? any ideas? thanks in advance Chris
I make mini spring rolls and freeze them. I guess you could make the larger ones the same. I simply cook and cool the filling - whatever I am using - and then assemble the rolls. I put them on a tray in the freezer separately and when they are frozen, either lay them out in rows in freezer trays or put them into plastic bags, and tie them down.
They freeze fine like this. Maybe others can advise if the fillings can also be frozen uncooked. But mine turn out okay. I usually thaw them out sufficiently to shallow fry them in oil.
Hope this helps.
In my opinion these need to be fried just before serving. I have made them the day before and kept them refrigerated, then out 1 hour to warm to room temp before frying. I have not tried freezing.
-- Peter Aitken
Remove the [censored] from my email address before using.
"Daisy" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Steve & Chris Clark said:
Hi everyone
I would like to make spring rolls ahead of time. What is the best way to have a successful end result. Should I stuff/roll them and pre deep fry them only partially and freeze then finish deep frying before serving? Deep fry them fully and freeze then for a reheat that evening in a hot oven? any ideas? thanks in advance Chris
I make mini spring rolls and freeze them. I guess you could make the larger ones the same. I simply cook and cool the filling - whatever I am using - and then assemble the rolls. I put them on a tray in the freezer separately and when they are frozen, either lay them out in rows in freezer trays or put them into plastic bags, and tie them down.
They freeze fine like this. Maybe others can advise if the fillings can also be frozen uncooked. But mine turn out okay. I usually thaw them out sufficiently to shallow fry them in oil.
Hope this helps.
In my opinion these need to be fried just before serving. I have made them the day before and kept them refrigerated, then out 1 hour to warm to room temp before frying. I have not tried freezing.
Believe me, they freeze very very well. And I notice in one of our larger butchery-cum-frozen food outlets, that mini samosas and mini spring rolls are available in the freezer section. They require cooking. I don't know if the fillings in them are precooked or not - I've never tried them. But the instructions say deep fry or shallow fry.
I'm going with your idea Daisy.......although I have one question.......Daisy do you allow them to defrost before deepfrying?....you don't toss them in to the grease frozen do you?
I'll let you guys know next week. Thanks again! Chris
"Daisy" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Peter Aitken said:
"Daisy" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
On Sun, 11 Apr 2004 12:37:57 -0400, "Steve & Chris Clark" <[email hidden]> wrote:
>Hi everyone > >I would like to make spring rolls ahead of time. What >is the best way
to
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Quoted message said:
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>have a successful end result. Should I stuff/roll them >and pre deep fry them only partially and
freeze
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>then finish deep frying before serving? Deep fry them >fully and
freeze
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>then for a reheat that evening in a hot oven? any >ideas? thanks in advance Chris > I make mini spring rolls and freeze them. I guess you could make the larger ones the same. I simply cook and cool the filling - whatever I am using - and then assemble the rolls. I put them on a tray in the freezer separately and when they are frozen, either lay them out in rows in freezer trays or put them into plastic bags, and tie them down.
They freeze fine like this. Maybe others can advise if the fillings can also be frozen uncooked. But mine turn out okay. I usually thaw them out sufficiently to shallow fry them in oil.
Hope this helps.
In my opinion these need to be fried just before serving. I have made
them
Quoted message said:
Quoted message said:
the day before and kept them refrigerated, then out 1 hour to warm to
room
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Quoted message said:
temp before frying. I have not tried freezing.
Believe me, they freeze very very well. And I notice in one of our larger butchery-cum-frozen food outlets, that mini samosas and mini spring rolls are available in the freezer section. They require cooking. I don't know if the fillings in them are precooked or not - I've never tried them. But the instructions say deep fry or shallow fry.
Daisy
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