How to Freeze Egg Rolls:
You can freeze egg rolls whether they’re cooked or uncooked. We find it easier to fry all of them at once, then freeze and reheat quickly when the craving strikes.
- To Freeze Fried Egg Rolls: Cool them to room temperature, place in a large freezer-safe zip bag, and store them in the freezer for up to 3 months. When ready to enjoy, reheat in an air fryer until hot and crispy. Microwaving works, but the shell won’t be as crispy. You can also re-crisp them in the oven.
- Freezing Uncooked Egg Rolls – to prevent them from sticking together, place them in a single layer on a baking sheet and freeze. Once frozen, transfer to a freezer-safe bag. You can fry frozen uncooked egg rolls without thawing, just add an extra 1 to 2 minutes to the frying time.
How to Serve Egg Rolls:
Egg rolls are typically served warm or at room temperature as an appetizer with a sauce. We love pairing them with simple Asian sauces like sweet chili sauce or a sweet teriyaki sauce.
- 40 frozen egg roll or spring roll wrappers, (8″x8″), thawed*
- 3 oz vermicelli rice noodles, (Chinese angel hair rice sticks)
- 1 lb ground pork
- 8 oz mushrooms, brown or white
- 1 medium onion, finely chopped
- 2 medium carrots, grated or cut into matchsticks
- 4 cups green cabbage, thinly sliced
- 2 tsp salt, or to taste, (divided)
- 1/2 tsp black pepper, or to taste
- 1 1/2 Tbsp soy sauce
- 1 tsp sesame oil
- Peanut oil or Canola Oil for frying, (2-3 inches of oil)
- 1 egg, (beaten) for sealing egg rolls
- Place noodles in a large heatproof bowl and pour steaming hot water over the noodles. Separate the noodles by pulling them apart with forks and let them rest for 5-7 minutes to soften until tender. Rinse with cold water to cool them down, then drain well. Chop the rice noodles into 1-inch pieces on a cutting board and transfer them to a large mixing bowl.
- Place a deep skillet over medium/high heat. Add 1 Tbsp of oil and sauté the ground pork until cooked through and season with 1/2 tsp salt. Transfer to the mixing bowl with noodles.
- In the same skillet, add 2 Tbsp of oil, sliced mushrooms, diced onions, and shredded carrots. Sauté until softened (5-6 minutes), then add 4 cups of cabbage and sauté just until wilted (2 minutes). Season with 1/2 tsp salt and transfer to the mixing bowl with the noodles.
- Season the egg roll mixture with 1 tsp salt, 1/2 tsp black pepper, 1 1/2 Tbsp soy sauce, and 1 tsp sesame oil. Since the filling is fully cooked, taste it and add more seasoning to taste. Drain any excess liquid from the filling if present.
- Peel back 1 egg roll wrapper and place it in a diamond shape on a clean work surface. Keep the remaining egg roll wrappers covered with a damp paper towel to prevent them from drying out. Add 1/4 cup of filling onto the bottom third of the wrapper.
- Fold the bottom corner over the filling and tuck underneath. Roll tightly towards the center, then fold in the sides, roll again, and brush the last flap lightly with the beaten egg and roll to seal. Repeat with the remaining egg rolls. Keep the formed egg rolls covered with plastic wrap so they don’t dry out.
- Heat the oil in a dutch oven or fryer to 350˚F. Fry 5-7 egg rolls at a time for 5-6 minutes or until golden brown and crispy. Egg rolls should sizzle when they are in the oil. Keep the temperature of the oil between 340-350˚F while frying. Transfer to a wire rack and cool for 15 minutes before serving with your favorite sauce.
