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Old 08-05-2012, 12:31 AM   #41
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I was just happy the DH didn't wander off (has that male attention-deficit disorder thing) while the egg rolls were in the deep fryer. It was enough of a challenge getting the chickens back where they belonged without having to add "herding" the DH to the mix.
Well in defense of your husband I'll have to point out that a deep fryer has no remote control...

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Yup. Needless to say, he was done with his 1/2 of the filling before I was and he rolled fewer egg rolls than I did.
Ya think?

I suspect putting in too much stuffing is a common mistake.
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Old 08-05-2012, 12:33 AM   #42
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Well in defense of your husband I'll have to point out that a deep fryer has no remote control...



Ya think?

I suspect putting in too much stuffing is a common mistake.
I kept telling him he was putting in too much filling, but he has all those initials after his name and thinks he knows everything . I probably shouldn't have given him the same sized spoon as the one I was using...
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Old 08-05-2012, 12:35 AM   #43
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Well in defense of your husband I'll have to point out that a deep fryer has no remote control...



Ya think?

I suspect putting in too much stuffing is a common mistake.
The deep fat fryer has an auto-shutoff when whatever is in it is done. I haven't told the DH that.
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Old 08-05-2012, 02:25 AM   #44
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Problem was on my end. Let's see if it works now:
They look lovely CWS
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Old 08-12-2012, 12:02 AM   #45
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I decided I needed a bit of a snack--the ice cream I ate this afternoon wasn't going to hold me all night. So, I thawed 3 egg rolls that I made last week (each was wrapped individually in saran wrap). I let them sit at room temp for about 45 minutes (I couldn't wait any longer). I pulled about 1/4 c of homemade cranberry salsa out of the freezer as well. I heated (re-heated?) the egg rolls in the toaster oven at about 400 for 2-3 minutes each side, heated the salsa in the microwave for about 1 minute. The egg rolls were so crispy, I'm still wiping crumbs off my chest. And the salsa as the "dipping sauce" was A1 with the filling of veggies and ground chicken.
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Old 08-12-2012, 12:16 AM   #46
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CWS I presume you par-cooked your egg rolls before freezing?
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Old 08-12-2012, 12:53 AM   #47
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CWS I presume you par-cooked your egg rolls before freezing?
They were deep-fried and flash frozen after they cooled.
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Old 08-12-2012, 01:43 AM   #48
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Do you have any special equipment to flash freeze, or do you just put it in your freezer? Um, you know, like quickly.
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Old 08-12-2012, 06:47 AM   #49
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Do you have any special equipment to flash freeze, or do you just put it in your freezer? Um, you know, like quickly.
A friend was a pastry chef. She had one of these 1/2 size upright "flash freeze" freezers. When she moved, she didn't have room for it, so she gave it to me. So yes, I have a special freezer. I think it is a "flash freeze" freezer because each shelf has a temp dial. It takes about 30 minutes to flash freeze something. I am loving it for the veggies this summer (she moved last November).
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Old 08-12-2012, 07:48 AM   #50
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Yum, Southwest eggrolls!
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