I have some extra bags of spring roll wraps. Am I able to freeze them and if so how? Also would I be able to freeze them once I make spring rolls. The spring rolls would contain :
Yes, you can freeze either the wrappers or the pre-made rolls and they will work fine. The wrappers I buy are typically frozen.
I'm making some spring rolls for a party on Friday. As I will not be able to make them the same day I was wondering what the best option would be. I will have the possibility of frying them directly at the place, but making them there would not probably be feasable. What would you advice me to do? make the rolls the night before, then freeze them and fry them the next day make the rolls the night before, keep them in the fridge and fry them the next day make and fry the rolls the night before. Reheat them (in the oven?) the next day (this sounds quite bad to me) I think I will have some
I was wondering if anyone knew why my spring rolls split when I freeze them? They are a larger spring roll, filled with veges, noodles & meat. I wrap them in 2 sheets of pastry and I put them in a container 3 spring rolls deep. It's not the weight of the spring rolls on top because the top layer are just as split as the bottom layer. They also get quite soggy when defrosting due to the condensation in the container melting. Thanks
I've been making spring rolls (the deep-fried variety) for some time now, and they are really good, but I've noticed some Asian restaurants use something else for wrapping them than the generic... that in the pohotos and it mentions some mysterious "spring roll wads" which I've yet to come across in any store in my country. Anyways, what is it exactly, can I make some of my own and if so, how? EDIT: Also, does the preparation of the rolls differ any when using an alternative wrapper, or can I just deep-fry them just the same?
, once the turkey is done baking, remove from oven, place on a pan, wrap with yuba (bean-curd skin from making soy milk, similar to spring roll pastry), brush with sesame oil, and bake until browned... that didn't contrast as much)? Of the three fails (adherence, cutting, texture), what methods would work to improve them? (E.G. Would brushing oil on the loaf before help or hinder yuba sticking...I recently tried to practice making a Seitan based vegan turkey tube using this recipe. To test results for different cooking methods, I split the final dough in half before baking, made one
I tried making spring rolls last night and for whatever reason they turned out soggy and I was generally disappointed. I cooked them in about 5cm vegetable oil in a wok that was on a pretty high heat using generic spring roll "paper", but they just didn't crisp up. I have a feeling that maybe it was because my fillings were a little wet side (but not too much) but I'm a little stumped as to what has caused them to be soggy. Any tips on how I can get them to crisp up next time would be greatly appreciated
before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crookneck squash. Winter Squash (US) are members of the squash family that are allowed to reach... as runner beans. Broad Beans (UK, AU) are fava beans, butter beans or lima beans (US, CA) (Farmhouse Cookery) Sultanas (UK) are seedless golden raisins (Farmhouse Cookery) Spring onions (AK, AU, CA... Smarties (US) are compressed sugar pellets (similar to PEZ tablets, but round with concave sides, packaged in rolls with twisted ends) Candy (US) is sweets (UK) Fried egg in the UK is what Americans
I am hoping to make dough cups using a corn bread style dough. My approximate recipe would be, presumably, to par-bake initially, then fill with a pot pie style liquid/solid mixture, top with a corn bread puck, and bake until it is molten and exterior browns. Standard style corn breads I have eaten are too spongy for this kind of application, and would not be able to be pressed against the walls... laminate, but I am looking for vegan solutions)? I have done similar things with egg wash before, would a wash of flax/Chia egg produce the same result? melting something like cheese on the inside
I made moon cakes for the first time at the weekend, but rather than the glazed apearance and firm texture they usually have, they sunk in the middle. Without building the dough equivalent of the great wall of china to help keep the filling in, is there another way I can 'reinforce' the walls to stop them sinking? I used this recipe: 300g Low Protein flour 250g Golden syrup 70g Peanut... it for 4-6 hours in the fridge. Better if you rest it overnight. Mix the melon seed with the lotus paste. Weight the lotus paste 110g each and roll into a round ball. If you intend to add 1 salted
I bought this cheese thinking I'd be able to eat it straight, and I like the smell, but I can't stand the taste. So I'm thinking I should use combine it with something else. One combo that I thought of is swiss-chard and the cheese. And now that I know about this combo, I can try them in meatballs, or maybe make a pesto to eat with a steak. Do you know any other swiss-chard combination? The only other ones I can think of involve pasta or other things I can't eat: Grains (pasta, bread, rice, etc...) Legumes (beans, chickpeas, soy, etc...) Nightshades (tomato, peppers, and eggplant