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Old 11-12-2004, 01:01 PM   #11
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Hi Alix my two cents on freezing:

The best is to make them fresh and fry them and enjoy them.

The next best is to make them, place them on a cookie sheet freeze them for an hour, take them out place them in large ziploc bags and freeze again. When ready remove, fry and serve

I have also fried eggrolls ahead of time, frozen them and then when ready I fire up the oven and the eggrolls go straight from the freezer to the oven. They crisp up in the oven. This is my least preferred option because they don't remain as crisp as freshly fried ones. I use this method though when I have to cook for 50+ people because that's a lot of frying to do at the last minute.
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Old 11-12-2004, 01:14 PM   #12
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Thanks Yakuta. That is exactly what I was planning. I thought I would make a big batch and have a bunch fresh and freeze the rest for Christmas entertaining.

Thanks for the recipes and the tips. If you have more, I would love to see them. I especially like the savory recipes, but will try the sweet ones too.
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Old 11-13-2004, 12:05 PM   #13
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I just bought wrappers for the first time lately (planned on making a chicken canneloni, but had too many unexpected things come up). Anyway, I made appetizers for my folks when they came to visit a couple of days ago. I just used ingreds I had on hand & came up with these:

Set 1: ricotta cheese, Salt & Pepper, Nutmeg, sliced chives
dipping sauce: marinara
Set 2: mozzerella, green chiles, sliced in half
dipping sauce: guacamole
Set 3: chopped cranberries (nuked for 2 min to soften), a bit of sugar, brie
no dipping, just powdered sugar on top

I made these in advance, wrapped each in a different shape and refrigerated them (covered) for about 4 hours. When the company arrived, I plugged in the "fry daddy" and each batch took under 5 minutes.

Now I'm dreaming up new recipes for thanksgiving....pumpkin perhaps?
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