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Posted: Sep/24/2009 8:06 PM PST
I recently made some spring rolls from scratch. I made about 35 of them, so I decided to freeze some for future use. The ones that are frozen, go from the freezer directly to the deep fryer.. much like the ones in the grocery store. I made two types.. ground pork and shrimp spring rolls. Both had the same ingredients.. Soy sauce, fish sauce, garlic, meat of choice, mung bean threads, carrots, mushrooms, pepper, and I may have missed a spice or two... My question is.. is this considered safe?.. if so, for how long will they last? If it isn't safe.. what is the difference from the store bought ones?.. other than tasting alot better.. 
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Posted: Sep/25/2009 8:54 AM PST
Are you asking if freezing is safe or the process of putting frozen rolls in to hot oil? I am assuming your spring rolls are partially or wholly cooked before freezing. If you are freezing them 'raw' then I would say you are being unsafe. They should be partially or almost completed cooked before freezing. The deep frying should only be thawing and heating the product. I would wonder about putting a frozen product into hot oil. Lots of water that would splatter or build up steam pressure. |
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Posted: Sep/26/2009 7:26 AM PST
You can definitely cook frozen products in a deep fryer. Mine is a small one with a lid on it(w/ ventilation holes) to prevent you from getting burned and/or making a mess. French fries/hash browns are frozen solid and often covered with ice crystals when they go in the fryer. Most latin products sold in the freezer section(croquettes, tostones, etc) are also meant to be cooked in the fryer without defrosting. My question was if it was safe to prepare the spring rolls(raw).. freeze them.. then when I am ready to use them.. take them out of the freezer and fry them until completely cooked through. As mentioned earlier, I made several spring rolls... ate some of them fresh(outstanding!).. and froze the rest. The very next day, I took one out of the freezer and popped it in the fryer for roughly twice the amount of time as the fresh ones. I sliced it in half and checked to see if it was throroughly cooked through and it was.. I know the products sold in the grocery store are usually cooked through, so that is why I worry about freezing them raw.. Can dangerous bacteria survive freezing temperatures AND temperatures above 350 degrees? I figure it's no different, if anything safer, than taking a steak out of the freezer.. defrosting.. then cooking to the point of medium doneness. What do you think? |
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Posted: Sep/26/2009 8:09 AM PST
Found this discussion: http://www.recipezaar.com/bb/viewtopic.zsp?p=16148 70 |
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