Hi Jill, depending upon how your temperature control is (sine the oils cools quickly when the frozen spring rolls are dropped in the oil), they should reheat in 3 to 4 minutes in the 325 degrees F oil

We made these for Chinese new year and they were delicious! We are having some leftovers tonight, how much longer do you need to fry them when doing so from frozen?

Hi Beth, yes, I would NOT recommend frying them open ended (corrected my last comment below). I can’t say what the weight of the spring roll filling should be for each one since that will vary slightly based on your measurements in your own kitchen, but what I usually do is weigh the entire contents of the filling (zero out the scale with a bowl and then add the filling to weigh it) and divide by 20. That should give you the weight of the filling for each spring roll for the recipe.

Thank you for your prompt reply Bill.. did you mean to say you would not recommend frying them open ended? Can you give me an idea of the recommended weight of the filling?
Thank you
Love your recipes

Hi Beth, I would NOT recommend frying them open-ended but you can strategically trim the wrappers as you see fit to reduce the wrapping. These spring roll wrappers are so thin and crispy that too much wrapping shouldn’t be an issue. You may be thinking of filipino lumpia that are much thinner and therefore have more layers of wrapper.

Hi TSUI, it’s best to put them into the freezer, as storing them in the refrigerator overnight may cause the filling to seep into the spring roll wrapper and possibly not come out as crispy as it should be. If the filling is wetter than it should be, it could potentially ruin the batch – still edible but messy looking and maybe not so crispy.

Hi Curious, you can definitely shallow fry these spring rolls. You just need to turn them often for even frying. We do deep fry them straight out of the freezer – no need to thaw!

Hi Michael, so awesome to hear you finally decided to try our spring roll recipe – enjoy!