Reheating fried spring rolls
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieReheated fried spring rolls? Isn’t that awful? Not if you know how to reheat them properly.
The most common mistake when reheating fried spring rolls is to use oil. I tell you, there is enough oil in the spring roll wrappers and you don’t need more.
The second most common mistake is to reheat the spring rolls using high heat. High heat is essential when cooking the spring rolls because the wrappers are uncooked at that point. But after they have been fried, subjecting them to high heat again is a sure way to burn them.
So, the trick? First, it is best to use a non-stick pan which has been lightly heated. Arrange the cold spring rolls in a single layer and reheat. Low heat only. After about three minutes, turn them over and reheat the other side. When you turn them over, you will already notice that the side that had already been reheated has turned crisp once more.
If you don’t have a non-stick pan, use a stainless steel frying pan with a thick bottom. Heat the pan (medium heat) without adding any oil until you see a fine smoke swirling from the bottom. Remove the pan from the stove, brush lightly with vegetable cooking oil, return to the stove, turn the heat down to low, lay the cold spring rolls in a single layer and proceed as above.
Of course, there is a presumption here that you cooked the spring rolls correctly to begin with. If there is too much moisture in the filling, fried spring rolls turn soggy within minutes from cooking. And no amount of reheating will make them crisp. So, when making fried spring rolls with a lot of fresh vegetables (carrots, onions, etc.), you might want to squeeze out the excess water before mixing them in.
So, there. That was how I reheated the cold fried spring rolls for the girls’ packed school lunch. But what did I pack for their recess? Ah, it’s herb and cheese muffins today which I also had for breakfast. Head over to The Breakfast Daily for the recipe.
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Suggestion Connie! Tangigue is my favorite. Have you tried cooking it in vinegar and garlic? Parang paksiw… when cooked, pour in some kakang gata and drop in some bell peppers or sili…
Wow, type ko! Will try soon. Thanks, Soul.
Thanks for the tip. I usually just re-heat it in the microwave, peel off the soggy wrapper and eat the filling or pop them in the toaster oven, peel off the burnt wrapper and eat the filling. Good bye to soggy and burnt spring rolls.
Re: tanigue in vinegar and garlic–we bicolanos call it inun-on. Letting the fish boil slowly in the mixture is sangkutsa (?).I find that adding ginger and lots of balck pepper with the gata does wonders. Paksiw for us bicolanos has more sabaw than the inun-on.
Re: re-heating spring rolls without using oil. That’s what I always tell the househelp, to no effect. grrr.
I used to heat my spring roll in the toaster oven at a low temperature for about 4-5 minutes. It’s crispy and as good as freshly cook rolls.
Hi Miss Connie!
I find that heating spring rolls is easier in a toaster oven. JUst lay them on the sheet without oil, and all in a single layer (you’re right though–this only works when the rolls are cooked properly to begin with!) and just zap it on medium heat (if your toaster oven has temp settings, but any toaster will do–mine is a primitive 1987 toaster given as a gift to my mom :p) for 5 minutes.