I've been making a bunch (100's) of egg rolls the last few weeks and it's a pain in the butt transporting when not frozen because they get sticky. They will stick to foil, parchment, everything. I was thinking about it and realized that all egg rolls you buy frozen have been cooked already. Anyone with experience in this that has cooked, then freezed, vac sealed, and heated back up? Would love some guidance here. Would be so much easier to take them already cooked and then just fry to heat up. Thanks.

I haven't done this, but I think your best route is going to be to par-fry them to just set the exterior, and then fry them on-site to doneness. I'm afraid if you fry them all the way through, and then try to fry them again, the outside will be black until the frozen interior gets a chance to heat up.

Have you thought about rolling them in some rice flour or cornstarch before freezing the raw rolls? That might help with the moisture making everything sticky.

HTownAg98 said:

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I haven't done this, but I think your best route is going to be to par-fry them to just set the exterior, and then fry them on-site to doneness. I'm afraid if you fry them all the way through, and then try to fry them again, the outside will be black until the frozen interior gets a chance to heat up.

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This is my thinking too, just trying to figure out best method. I wasn't planning on cooking all the way through, but not sure really how long and at what temp I should fry if I'm just par cooking. I'm making 200 this week and going to do some tests, but was hoping someone would have the answer already.

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Have you thought about rolling them in some rice flour or cornstarch before freezing the raw rolls? That might help with the moisture making everything sticky.

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Yes, but I'm really trying to get away from freezing them raw because they take up so much freezer space when they're laid out on baking sheets. If I can get the par cook egg rolls down then I'm hoping I can package in large vac seal bags and they can be touching each other without worrying about them sticking together.

Thanks for message.

Good luck!

Thanks. I'll share my results when I have them in case anyone is interested in doing them. They're actually really easy and you can put whatever the heck you want in them. Surprised more bbq joints don't use some of their trim and make some unique egg rolls.

agcrock2005 said:

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[Yes, but I'm really trying to get away from freezing them raw because they take up so much freezer space when they're laid out on baking sheets..

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Freeze them on baking sheets and then vac seal them once they are frozen.

Problem is when they thaw out on way to event they get sticky.

This is a wild tangent but here goes! Growing up, my dad owned a business and I was free labor on weekends and in the summer. We got asked to install an Ansul system at a Chinese buffet in Liberal, Kansas. We loaded up early Sunday morning to make the 3 hour drive from Amarillo. When we arrived, we found out that the owner decided not to close as planned, and since we already drove all the way there, we decided to work around the kitchen staff. That place was absolutely a health code violation. Filthy kitchen and us working while they were cooking was definitely no bueno, but I'll never forget the "egg roll guy". There was a Chinese dude sitting on a bucket, wearing clothes that can best be described as rags, rolling egg rolls all day long. For the probably 7 hours we were working, he did nothing but roll egg rolls. He'd fill up a sheet pan about 5 deep, the fry cook would grab them, and he'd start on another pan. It was seriously impressive and also kinda sad. He never took a break, just rolled and rolled. I've wondered if that dude was in a forced labor situation but didn't really know that was a thing back when I was 14-15. I guess if nobody else has a bright idea you can get a Chinese slav…err…employee to roll as you go!

We lost my dad about a month ago and my mom needs a distraction and purpose in her life, so she's become the egg roll slave.