This post was partially born out of necessity. A while back I’d bought a package of egg roll wrappers and, as suggested on the packaging, placed the unused wrappers back in the freezer. The attempts to defrost them later simply didn’t work. So I experimented with making and baking the rolls and freezing them in a completed state. It works beautifully and makes for a fast side dish or snack in the future.
At my supermarket, egg roll wrappers can be found in the refrigerated section of the produce department, near the dressings. This time around I filled my wrappers with thinly sliced cabbage, onion and carrots. Certainly you could try whatever ingredients appeal to you, though I can’t vouch for how well all of them will freeze and recook.
Part 1: The Folding
Once you have your ingredients ready to go, place a small amount in the middle of a wrapper. I don’t measure amounts, once you’ve done a couple you’ll start to get the hang of it. Next fold in the sides, then fold up the bottom. Finally, roll up the wrap starting from the bottom. It’s very much like making enchiladas (at least the way I make them). Use your finger and a little bit of water to wet the top edge of the wrap and help it adhere to the rest of the roll. One down, nineteen to go—if your package contains 20 rolls like mine did. Don’t overstuff the rolls—they will tear.
Part 2: The Cooking
After assembling all of the egg rolls, brush them with vegetable oil. Bake the rolls on a baking sheet lined with parchment or a Silpat Non-Stick Baking Mat
at 400 degrees for about 10 minutes, or until crispy and beginning to brown. After removing from the oven, allow the rolls to cool for a few minutes on a cooling rack.
Part 3: The Freezing
You can eat the egg rolls as soon they’re slightly cooled. If you’re planning to freeze them, let them cool completely. Once cooled, the spring rolls can be placed in a galloon size freezer bag and placed in the freezer.
The beauty of these rolls is that they can go straight from the freezer to the oven. Remove the number of rolls you’d like from the bag, place them on a baking sheet as before and bake for 10 minutes at 350 degrees. They’re a little more prone to burning the second time around, so keep an eye on them and cover with foil if necessary. It’s amazing how crispy and satisfying these rolls still are after being in the freezer. The convenience of frozen egg rolls and ability to choose my own ingredients is worth the extra labor up front.
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