I'm making spring rolls - paneer and (likely) chicken - for a party this weekend. Can I make them ahead of time? I'd love to be able to fill and seal them tomorrow, so frying is all I have to do on Saturday, but I'm not sure if that will work? I plan to use standard spring roll wrappers from the Asian foods aisle of our grocery store. I know when I'm filling, I have to keep the unused ones covered for fear of drying - will they dry out if I freeze them without frying? And I assume I should freeze them individually on a cookie sheet and ziplock bag them, but should I cover them on the cookie sheet with plastic wrap?
All advice and suggestions are very much appreciated!