• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Devour.Asia

Devour.Asia

Connie Veneracion explores Asian food, history and culture

  • Tea
  • Kitchen Tales
    • Pantry Staples
    • Kitchen Tools
    • Cooking Techniques
    • Food Trivia
  • Food Tales
  • Travel Tales
  • Search

  • All Recipes
    • Chinese
    • Japanese
    • Korean
    • Taiwanese
    • Thai
    • Vietnamese
    • Asian Fusion
    • Instant Noodles (Ramen)
  • Tea
  • Kitchen Tales
    • Pantry Staples
    • Kitchen Tools
    • Cooking Techniques
    • Food Trivia
  • Food Tales
  • Travel Tales
  • Pop Tales
  • About
  • Privacy
  • All Recipes
  • Chinese
  • Japanese
  • Korean
  • Taiwanese
  • Thai
  • Vietnamese
  • Fusion
You are here: Home / Kitchen Tales / Cooking Techniques / How To Reheat Fried Spring Rolls

How To Reheat Fried Spring Rolls

Reheated fried spring rolls? Isn’t that awful? Not if you know how to reheat them properly.

Fried spring rolls

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.

See also:

  • How to Wrap Spring Rolls
  • How to Store Uncooked Spring Rolls
  • Archive of spring roll recipes

Inside my Asian kitchen

Butterscotch fudge brownie combo

How to Slice Brownies (and Other Cookie Bars) Neatly

Soft-boiled egg in shell

Tips and Tricks for Cooking Soft-boiled, Medium-boiled and Hard-boiled Eggs

Tofu on a plate

What is Tofu? What’s the Best Way to Cook It?

Asian food tales

HCM Cooking School and Organic Farm

Farm-to-table Cooking Class in Vietnam

Vietnamese chicken floss over congee

Vietnamese Spicy Chicken Floss (Dried Shredded Chicken)

Singapore Flyer

Nice to Meet and Eat You, Singapore!

Explore Asia

Carrot cupcake at The Yellow Chair Cafe, Saigon

The Carrot Cupcake at Yellow Chair Cafe in Saigon

Summer in Boracay

Summer in Boracay

Finally, a photo of Cape Bojeador Lighthouse with no visible humans

Cape Bojeador Lighthouse in Burgos

July 17, 2008 : Cooking Techniques, Leftovers
Previous Post: « My daughter's dragon tattoo The Girl With The Dragon Tattoo
Next Post: How to Wrap Spring Rolls Spring rolls »

Sidebar

Asian Pop Tales

Cutting scallions with scissors in "Always Be My Maybe" | Image credit: Netflix

Kimchi-jjigae and Asian-Americans in “Always Be My Maybe”

Scene from “The Lunchbox” Image credit: Sony Pictures Classics

“The Lunchbox”: When a 100-year-old Lunch Delivery System Goes Wrong

Dumplings and Eleanor's emerald and diamond ring in Crazy Rich Asians | Image credit: Warner Bros. Pictures

“Crazy Rich Asians” Sequel: Is it When or If?

  • About
  • Privacy & Usage
  • Full Archive

Everything © Connie Veneracion. ALL RIGHTS RESERVED.