On Mon, 12 Apr 2004 14:26:11 GMT, "Peter Aitken"
> wrote:

>"Daisy" > wrote in message
.. .
>> On Sun, 11 Apr 2004 12:37:57 -0400, "Steve & Chris Clark"
>> > wrote:
>>
>> >Hi everyone
>> >
>> >I would like to make spring rolls ahead of time. What is the best way to
>> >have a successful end result.
>> >Should I stuff/roll them and pre deep fry them only partially and freeze
>> >then finish deep frying before serving? Deep fry them fully and freeze
>> >then for a reheat that evening in a hot oven?
>> >any ideas?
>> >thanks in advance
>> >Chris
>> >
>> I make mini spring rolls and freeze them. I guess you could make the
>> larger ones the same. I simply cook and cool the filling - whatever
>> I am using - and then assemble the rolls. I put them on a tray in
>> the freezer separately and when they are frozen, either lay them out
>> in rows in freezer trays or put them into plastic bags, and tie them
>> down.
>>
>> They freeze fine like this. Maybe others can advise if the fillings
>> can also be frozen uncooked. But mine turn out okay. I usually
>> thaw them out sufficiently to shallow fry them in oil.
>>
>> Hope this helps.
>>
>
>In my opinion these need to be fried just before serving. I have made them
>the day before and kept them refrigerated, then out 1 hour to warm to room
>temp before frying. I have not tried freezing.

Believe me, they freeze very very well. And I notice in one of our
larger butchery-***-frozen food outlets, that mini samosas and mini
spring rolls are available in the freezer section. They require
cooking. I don't know if the fillings in them are precooked or not -
I've never tried them. But the instructions say deep fry or shallow
fry.

Daisy