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Old 08-03-2012, 04:56 PM   #21
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Sorry CWS, won't work IMO. My experience is that the egg rolls dry out too quickly (the outside wrappers) to allow them to be refrigerated or frozen (unless cooked). This is why you never ever leave your stack of wrappers exposed to the air. (I leave the stack covered by a sacrificial wrapper and always use the second from the top. At least at minimum they must be covered by plastic or a damp towel or something while you are assembling them.)

I made my egg rolls a few hours ahead one time I was entertaining guests. I wrapped them individually in plastic wrap and thought I had it covered, but when I cooked them they got all bloated out and the presentation was ruined.

My advice is if you're going to make anything ahead make just the filling. Do your final assembly and cooking as soon as possible to serving time.

By the way, egg roll wrappers, won tons etc. freeze perfectly fine in the package (or even divided and tightly rewrapped) and can be kept for months. Thaw them in refrigerator 1-2 days. If you open the package and rewrap you should plan on discarding the top and bottom pieces.

I've never tried it but perhaps you could freeze them after partially frying them. You might even get away with cooking them straight from freezer to frying pan. I've seen some products cooked that way.

BTW as far as I'm concerned they gotta have both bean sprouts and cabbage!

Suggestion: use 3/4 chopped shrimp and 1/4 ground pork in the filling. Mix the two thoroughly before using. They make a very nice combination!
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Old 08-03-2012, 05:03 PM   #22
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Originally Posted by Greg Who Cooks View Post
I've never tried it but perhaps you could freeze them after partially frying them. You might even get away with cooking them straight from freezer to frying pan. I've seen some products cooked that way.
This works. I haven't made egg rolls in a long time, but I was using one of Martin Yan's books (Yan Can Cook) And those were the instructions if you want to cook some now and then cook some later.
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Old 08-03-2012, 05:28 PM   #23
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That Yan guy sure can cook! I've loved his TV programs!
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Old 08-03-2012, 05:47 PM   #24
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If there are any leftovers , I do what Charlie does, bake or fry, then freeze.

I buy the packaged wrappers. To add to the filling ideas:

Avocado eggrolls (like The Cheesecake Factory) - diced avocado, sun-dried tomatoes, finely chopped red onions, fresh cilantro, salt, to taste.

Lobster or crab rolls.

Italian Egg Rolls - cooked angel hair pasta (cut in 1" lengths), cooked Italian Sausage, garlic, capers, basil, dried oregano, grated Parmesan cheese, roasted red peppers. Serve with marinara dipping sauce.

The egg roll wrappers make good wraps for dessert fillings like apples

Apple Pie Purses
Egg Roll Wraps Recipes: Baked Apple Pie Purses

An appetizers idea:

Asparagus wrapped in Prosciutto

Egg Roll Wraps Recipes: Asparagus and Prosciutto Roll-Ups
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Old 08-03-2012, 10:11 PM   #25
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I love making egg rolls and have made them many times. I have never, however, made them with the intention of freezing them. When you say partially fry--at what temp and for how long? I have a freezer that has a flash freeze setting, not your standard freezer so I can flash freeze things in 30 minutes. I don't want to just do the filling and freeze that, might as well make the filling at the same time I want to make egg rolls.

I cover the wrappers with a damp dish towel while I'm rolling. I do the same with phyllo or puff pastry.
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Old 08-04-2012, 07:53 AM   #26
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I'm trying something different today. I had a party catered last spring, and the Chef made Tourtiere Eggrolls. The traditional stuffing, but wrapped, and baked instead of fried. They were fabulous, and a fun takeoff on a traditional Quebec dish. Just trying to reach him to figure out what temp my oven should be.
OMG, if my husband hears about this, I'm toast! I introduced him (and re-introduced my Quebecoise-descended family) to tourtiere years ago. It was love at first bite, and if I tell him I can make egg rolls from it, well, I just won't, or I'll be stuck in deep-fryer hell for all eternity!
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Old 08-04-2012, 07:57 AM   #27
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I've make all sorts of what I'll call egg rolls over the years, using various kinds of wrappers. Now all I can get are the won-ton and regular egg roll wrappers. Once a neighbor's Vietnamese mother came over and we moved the kitchen table to the middle of the room, and she taught us how to make those absolutely delicious Vietnamese spring rolls. I cannot buy those particular kinds of wrappers locally (much thinner than the regular Chinese egg roll wrappers). In Hawaii I used to be able to buy the wrappers for Filipino egg rolls (long and thin, sort of like a cigar, can't remember what they're called).

Great eats, all of them!
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Old 08-04-2012, 08:03 AM   #28
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Oh, good grief. I forgot why I answered this. I freeze them completely raw. This was at the instigation of the aforementioned Vietnamese friend. I don't know if it would work with regular egg rolls (the Vietnamese ones are thinner-skinned and smaller), then dust off any ice crystals and fry. By the time they're brown on both sides (I use about 1/2 inch of oil in a frying pan, as she did, so you have to turn them once) the insides are cooked. The larger, thick skinned egg rolls probably need to be cooked before freezing.
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Old 08-04-2012, 09:03 AM   #29
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Oh, good grief. I forgot why I answered this. I freeze them completely raw. This was at the instigation of the aforementioned Vietnamese friend. I don't know if it would work with regular egg rolls (the Vietnamese ones are thinner-skinned and smaller), then dust off any ice crystals and fry. By the time they're brown on both sides (I use about 1/2 inch of oil in a frying pan, as she did, so you have to turn them once) the insides are cooked. The larger, thick skinned egg rolls probably need to be cooked before freezing.
Were the wrappers the white rice paper wrappers? I have some of those in the cupboard and could use those for the ones I want to freeze....
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Old 08-04-2012, 03:14 PM   #30
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Were the wrappers the white rice paper wrappers? I have some of those in the cupboard and could use those for the ones I want to freeze....
We're almost ready to wrap and roll. For the filling, I did this:

1 lb ground chicken
1 T EVOO
1 tsp Chinese 5 Spice
1-1/2 tsp grated ginger
2 tsp mushroom soy sauce

Once the meat was brown, I added:

1/2 head cabbage, chopped
2 carrots, grated
1 c bok choy-chopped
3/4 c wild rice (cooked, this was in the freezer and was 1/3 white, 2/3 wild rice, some lentils, barley, and wild mushrooms)
1 zucchini (julienned) about 1 c
1/2 c onion
2 tsp sesame oil
2 tsp black bean sauce
1 tsp rice vinegar
a couple of shakes of Frank's Red Sauce
more 5-spice
fresh coriander (about 2T)

I cooked the veggies for about 3 minutes, transferred everything to a colander and let that drain while it cooled. Just waiting for the wrapping partner to show up.
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