Claire
Master Chef
When a neighbor's Vietnamese mother came to visit, I asked if she would come over for a spring roll lesson. Other neighbors joined us, and her DIL was delighted since her baby daughter is so allergic to shrimp that she gets sick from just being in the kitchen. I would never actually try to duplicate her recipe exactly, but will her methods. Way too many ingredients, most I can't get locally. Her son brought me a package of the correct wrappers (all I can get locally is the thicker, Chinese type). I also like making summer rolls.
And yes, the raw spring rolls can be frozen (assuming your raw meat wasn't frozen to begin with). I don't know how the larger, thicker Chinese egg rolls would freeze raw. I think in the past I got around that by cooking the meat before making the rolls, then freezing. The Vietnamese spring rolls are small and thin-skinned. They go straight from the freezer to the pan of oil. Keep the lid nearby, because they will splatter, which could be a disaster on a gas burner, not to mention little grease burns on hands and arms, and spots on clothing.
And yes, the raw spring rolls can be frozen (assuming your raw meat wasn't frozen to begin with). I don't know how the larger, thicker Chinese egg rolls would freeze raw. I think in the past I got around that by cooking the meat before making the rolls, then freezing. The Vietnamese spring rolls are small and thin-skinned. They go straight from the freezer to the pan of oil. Keep the lid nearby, because they will splatter, which could be a disaster on a gas burner, not to mention little grease burns on hands and arms, and spots on clothing.