I have done this before without frying them, when I take them out of the freezer they are ruined, sticking together. I have used wax paper between them and they all sticked. I had wanted to fry them in a few weeks for a big party. Please any suggestions?
Anonymous
Favorite Answer
There isn't a real need to fry them before freezing, it's just done to make them easier to handle. The advantage to freezing them uncooked is that they'll absorb less total oil than frying twice (once before freezing and then again to defrost and crisp them up). Gabriella almost nailed it with her answer on how to freeze them!
Freeze the uncooked egg rolls on bakers parchment paper lined trays as they won't stick to that! Once solidly frozen, keep the rolls separated by the paper to prevent ice crystals from gluing them together. When it's time to start frying them use a slightly cooler temperature than you would if they weren't frozen. Since fresh rolls are normally fried at 375-400F. this means you want to use 350-375F. depending on how thick your rolls are. Also remember not to overload your fryer! Since they're cold you'll get more of a temperature drop, I'd suggest no more than two egg rolls per gallon of oil (If these are standard large egg rolls).
Since it appears you need these for a wedding reception<G>, you may want to par-cook them for faster service. Cook the fresh rolls at normal temperature but only cook them long enough to firm up the wrapper (typically just under 2 minutes). Then proceed as with uncooked rolls for freezing. When you're ready to finish cooking them still use the reduced heat but you can increase the load in your fryer to 4 rolls per gallon.
Whether you use the single or double fry method you can hold cooked egg rolls on parchment lined baking sheets for up to an hour in a 275F. oven without significant loss of quality.
It appears from your name that you'll be getting married at the time of new moon! It's a great time for that; the new moon signifies re-birth!
Congratulations on your new life!!
Anonymous
Cooked egg rolls can be frozen for up to four weeks and reheated straight from the freezer. Pre-freeze them separetely on an open tray (make sure they don't touch each other) before placing them in a tupper or bag in the freezer for good.Heat the oil to 300 F and deep-fry the frozen rolls for 6 to 8 minutes so the filling is heated right through and the wrapper is crisp. If the oil is too hot, the wrapper will blister before the filling has defrosted and become warm. Good luck and have a killer time at your party! :)
beebs
It works better if you fry them prior to freezing (using rice wrappers, any way) Allow them to cool completely, roll each one in wax paper and freeze.(if you have the space in your freezer, you can flash freeze them on a cookie sheet, then they can be stored a few to a ziplock bag) Thaw them the day before the event, and reheat them in a very hot oven until warmed through. I do this all of the time with good results. Of course, nothing tastes quite as good as when it comes straight from the pot
Anonymous
Spray the wax paper with cooking oil that is the only thing I can think of to help you!!! good luck!!!
LILMAMI
Tofu-Vegetable Egg Rolls
They keep nicely in the freezer for up to a month (thaw completely before frying) and for up to 24 hours in the fridge.
10-12 Egg Rolls 1 hour 45 min prep
12 egg roll wraps
10 ounces firm tofu, drained
peanut oil or salad oil
1 teaspoon finely grated ginger
1/2 cup chopped green onions
1 1/2 cups finely chopped Chinese cabbage or cabbage
1/2 cup chopped fresh mushrooms
Filling
1 tablespoon flour
2 tablespoons water
Place square of tufo between layers of paper towels and drain for 15 minutes before cutting into 1/2 inch cubes.
Heat 1 T. oil in wok or skillet until hot.
Add ginger, onion, and cabbage.
Stir fry for 1 minute.
Add chopped mushrooms and tufo.
Stir-fry gently for 1 minute.
Remove to colander.
Drain and cool for 15 minutes.
Egg roll filling directions-------------------.
Make a sealer for folding egg roll by stirring together flour and water.
Keep egg roll wrappers under a damp towel to keep them moist as your filling egg rolls.
Place 1 egg roll wrapper with 1 corner facing you.
Place 3 tablespoons of filling on the center of the wrapper.
Fold bottom corner over filling.
Moisten left and right corners with the sealer.
Fold them to the center, over filling sealing them to the bottom corner.
Brush sealer onto the top corner edges.
Roll egg roll up away from you enclosing filling tightly.
Press top corner onto egg roll to seal.
(like an envelope).
Repeat for each egg roll.
To fry egg roll, pour oil 3 inches deep into wok or Dutch oven.
Heat oil to 375 degrees.
Fry egg rolls 3 or 4 at a time, turning once, until brown.
Drain on paper towel.
Keep warm in a 250 degree oven until all egg rolls are fried.
Emeril's Vegetarian Egg Rolls Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live
Episode: America's China Town
2 tablespoons sesame oil
2 tablespoon canola oil
1/2 head green cabbage, shredded
1 cup julienne carrots
1 cup julienne snow peas
1 tablespoon corn starch
1/4 cup soy sauce
8 egg roll wrappers
Peanut oil, for deep frying
1/4 cup dry mustard
1/4 cup water
Cilantro leaves, garnish
In a skillet over medium-high heat, heat the sesame and canola oil. Saute cabbage for 2 minutes. Add carrots and snow peas. Cook an additional 1 minute.
Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.
Lay the egg roll skins on a flat surface and lightly brush edges with water. Place 1/8 of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll.
Heat 3-inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence.
To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry mustard with water. Drizzle each egg roll with the hot mustard. Garnish with cilantro leaves.