Egg Rolls get kind of soggy in the refrigerator, but I’ve reheated them in the microwave and eaten them. You just don’t get the crunch of the baked or fried original; it’s more like a noodle surrounding the filling. To get some of the crunch back, without burning them, you need to do two things: (1) a quick reheat in the microwave to get the filling warmed up, and (2) put them in a hot oven to shock the egg roll wrapper back into life.
Reheating Egg Rolls
Preheat oven to 425°
- Spray or brush baking sheet with some kind of cooking oil; peanut oil is nice for this. I lined my baking sheet with non-stick foil, as well.
- Place egg rolls in microwave on a plate or in its storage dish and microwave at a low level, if your microwave has levels, for one or two minutes. The time will depend to some extent on the number of egg rolls. You’re just trying to warm them a bit on the inside; the bottom of the plate should be slightly warm to the touch when done.
- Place warmed egg rolls on baking sheet and spray or brush with a little cooking oil.
- Bake for 5 minutes, then turn and bake for 5 more minutes. Mine didn’t burn, but check sooner, if concerned.
All these steps might need adjusting, according to whether your egg rolls had been fried or baked, and on how soft they became in the refrigerator.