Prepping/holding egg rolls for service

Discussion in 'Professional Chefs' started by stbasom, Jun 15, 2016.

  1. stbasom

    stbasom

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    Looking to run an egg roll app. this weekend. We are not an asian restaurant so it's not something we would use on a regular basis. Wasn't sure what the best way to keep or store them would be after they are rolled up. Would it be better to leave them raw, but dusted with cornstarch and laid out on a sheet tray with parchment paper, or to blanch them off for about 30 seconds in hot oil and store that way. I just don't want them getting sticky and/or wet if stored in the walk in for a few days. thanks
     
  2. chefross

    chefross

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    Hello and welcome to Cheftalk.

    Your best bet would be to blanch them as you've mentioned.

    Rolling them and placing them on a cornstarch lined pan is good for only a few hours.

    Plastic wrap can cause them to weep and the skins get sticky.

    Alternately another idea is to freeze them after rolling.

    Doing it this way would require extra time cooking to make sure it is hot all the way through
     
  3. stbasom

    stbasom

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    thanks man