Egg rolls, the delectable Chinese food with the meat and vegetable filling, make perfect appetizers or can be served as a main dish. When making egg rolls from scratch or purchasing ready made egg rolls, you might need to freeze a portion to use at a later date. Placing hot egg rolls in the freezer or overfilling a freezer bag can make a mess when you go to reheat the small dough pockets. Using the correct freezing procedures, your frozen egg rolls will come out fresh and ready to pop into the deep-fryer or oven.
Lay a sheet of parchment or wax paper over a cookie sheet. Press the parchment or wax paper onto the cookie sheet surface and into the corners so it lies flat.
Set a single layer of cooked or uncooked egg rolls on the parchment or wax paper. Leave 2 inches between each egg roll.
Place the cookie sheet inside the freezer. Level the cookie sheet to keep the egg rolls from sliding. Leave the egg rolls inside the freezer for two hours.
Remove the cookie sheet from the freezer. Place the frozen egg rolls inside quart-size freezer bags. Lay the egg rolls gently into the bag and do not overstuff them.
Push out as much air as possible from the bag without squeezing the egg rolls. Seal the bag and place back into the freezer.
Use the egg rolls within two to three months.
To reheat, spray a nonstick cooking spray on a cookie sheet, place the frozen egg rolls on top and bake in a 400-degree Fahrenheit oven for 15 to 20 minutes, turning once. You also can place them in a deep-fryer for three to five minutes.