I am bringing spring rolls to a Thanksgiving potluck. Any tips for keeping the spring rolls crispy? Last time I did this, rolls turned a bit soggy by the time they arrived to the party. Still good but no crunch.
I have been frying and putting the fried rolls on a paper towel to dry off. The rolls ended up being stacked on top of each other. Should I place on a metal rack this time? Spread them out more so that they don't stack up?