Need Advice Quick!

[cgilsing]

We are having some people come for the weekend tomarrow, and originally I had thought we would serve something relativly easy like a stew or maybe something from the grill. My hubby however had different plans! He is really proud of this Chinese dinner that we make. It is really good, and for a theme party its great.....but it's labor intensive and the kitchen ends up with batter from one end to the other. I know he really wants to do this, but I'd like to do "pre-cooking" as much as possible. Ok...so here it is...we usually make eggrolls, crab rangoon, and sweet and sour pork. For the eggrolls and crab rangoon we wrap the filling in rice paper (that is softened with egg), dip them in batter, and then deep fry. Do you guys think I could make up the eggrolls and crab rangoon tonight, and then dip them in the batter and deep fry tomarrow? Or do you think it would affect the texture? If so would you freeze them or refridgerate? I don't know if the egg will get icky ...or if they will get soggy....

[cgilsing]

come on guys! I know someone knows what to do!

[Ursa Major]

Well, I think I'd pre-make them, refrigerate them and batter and fry them tomorrow. But don't sue me if that was bad advice!

[jerseyangel]

I wish I could help--I've never used the rice paper, so I don't know how it would hold up in the fridge all night.

My guess is that it would work fine--I always do as much cooking as I can ahead of time.

Good luck with it all

[tarnalberry]

Based on my experience, I'd make the fillings, but do NOT roll until you're ready to batter and fry.

[cgilsing]

ok I think I'll do that then! The main thing that worries me is that the will be soggy, but I don't think they will be since I'm battering and frying them tomarrow. Maybe I'll try one out in the morning so if they are bad I'll still have time to come up with plan B

tarnelberry,

I didn't see your reply.....what happened with you previous experience?