Reheating fried spring rolls

Connie Veneracion

I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

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7 Responses

  1. Soul says:

    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…

  2. Connie says:

    Wow, type ko! Will try soon. Thanks, Soul. :)

  3. Nina says:

    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.

  4. soloops says:

    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.

  5. rachelv says:

    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.

  6. HEio says:

    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. :-)

  7. Jun says:

    thanks for the tips Mam Connie..

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