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Banh Trang / raw spring rolls - can they be made ahead?

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Banh Trang / raw spring rolls - can they be made ahead?

calliope_nh | Nov 17, 2011 07:28 PM

I have seen some websites that say they must be made immediately before serving, others say holding for an hour or too is ok if it can't be avoided, and yet another says it is fine, lust layer on parchment so they don't stick together and cover with Saran wrap.

Have you ever held them foe hours or overnight? I wonder if some of the recipes that say don't hold them take the filling into account - herbs and lettuce might get mushy, like left over salad. Do the wrappers themselves get weird? I am hoping to make these the day before so I have plenty of time for remakes as needed. I have not actually chosen my filling yet. Something with shrimp.

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