We’ve all been there. You made too many delicious spring rolls for last night’s dinner, and now you’re staring at an open fridge, wondering what to do with them. How long do they have? What do you do to keep them fresh? Whether you enjoy them as a main dish for dinner or an accompaniment to a light lunch, we’re here to answer all your spring roll questions and guide you on the best ways to store cooked spring rolls so you can keep enjoying them after the cooking commences.

The Short Answer

So, just how long do spring rolls last after you cook them? If you wanna get right into it, the short answer is that spring rolls last about 2-3 days, as long as they’re stored properly in an airtight container in the fridge. This isn’t the end-all-be-all answer though. Many other factors play into the shelf life of fresh rolls. Let’s talk about those!

Factors that Affect the Shelf Life of Spring Rolls

So, what factors come into play regarding the shelf life of spring rolls?

• Where They Came From: Store-bought or homemade will have different shelf lives. Homemade rolls usually contain fresh ingredients, so they tend to excel in terms of taste, but store-bought generally have more preservatives, which can extend their fridge life by a few days.
• The Ingredients: What’s inside your rolls? Different ingredients can affect the shelf life. Green leaf lettuce? Green onions? Bean sprouts? These are prone to wilting and losing their texture fairly quickly. A spring roll is only as good as its least shelf stable ingredient, so choose your filling ingredients wisely!
• The Way They’re Stored: Proper storage is the best way to keep your rolls fresh. We’ll delve into the best methods in a bit.
• How Long They’ve Been Left Out: Letting your rolls hang out at room temperature for too long is not a good idea. Don’t leave your rolls out for more than an hour.
• Additives: Did you add anything to your spring rolls that might shorten their lifespan? Homemade peanut sauce, lime juice, and sesame oil can affect how long your rolls stay tasty, so you’ll want to keep them as dry as possible, and dip when needed.

Signs of Spoilage

Nobody wants to find out their spring rolls are past their prime AFTER they bite into them. How do you know when your rolls have officially kicked the bucket? Here are some signs to look out for:

• Smell: Your nose knows. If your spring rolls smell off (as in, anything less than fresh and appetizing), it’s time to say goodbye.
• Texture: Though the fridge doesn’t do the best job of maintaining the crispiness of a good spring roll, it should NEVER be slimy or a mushy. That’s a sure sign that things have gone south.
• Visible Mold: Obviously, if you spot any fuzzy green or black patches on your rolls, do not pass go, do not collect $200. Toss them ASAP. As always, when in doubt, throw it out! It’s not worth the tummy ache.

How to Maximize the Shelf Life of Spring Rolls

Below are some ways to maximize the shelf life of your cooked spring rolls:

• Storage: The best way to keep your rolls fresh is to tightly wrap each spring roll with plastic wrap to prevent exposure to air, and then store them in an airtight container. Other ways include lining an airtight container with a damp paper towel or parchment paper to preserve moisture levels, and then placing them in a single layer in that container.
• Refrigeration: Keep your rolls refrigerated until you’re ready to eat them. Colder temperatures will slow down their spoilage timeline.
• Freeze for Longer Storage: For storage of up to 2 months, line a sheet pan with wax paper and lay your spring rolls in a single layer on the wax paper. Flash freeze the whole sheet for 2 or 3 hours, them you can transfer them to a freezer bag to maximize room and prevent freezer burn. You can also freeze uncooked spring rolls, and then cook from frozen. Best Tip: If you like to enjoy spring rolls in low quantities, freeze as many spring rolls as you think you will need in 1 serving in their own baggie, and thaw as needed. 
• Thawing Spring Rolls: You don’t have to thaw spring rolls. You can cook directly from frozen! (I recommend using an air fryer to get the best texture out of them!)

FAQs:

How do I reheat cooked spring rolls?

To reheat cooked spring rolls in the oven, preheat it to 350°F, place the rolls on a parchment paper-lined baking sheet, and bake for 10-15 minutes or until hot and crispy. An air fryer is a great way to get a quicker and crispier result. I would ultimately avoid microwaving, as you will end up with soggy rolls. 

Can I make cooked spring rolls ahead of time for a party or gathering?

Yup! Simply follow the fresh spring roll recipe as usual, but wait until just before serving to fry or bake them. You can store the assembled rolls in the fridge ’til then. Just make sure you cover them with plastic wrap or a damp towel to prevent them from drying out.

BONUS: What’s the difference between Salad Rolls, Vietnamese Spring Rolls, and Chinese Spring Rolls?

Salad rolls, aka fresh summer rolls or fresh spring rolls, feature delicate rice paper wrapper filled with crunchy veggies like lettuce, cucumber, carrots, and usually, some fresh herbs like basil and mint. Some also feature proteins like shrimp or tofu and a flavorful dipping sauce like a homemade peanut sauce.

Vietnamese spring rolls, also known as gỏi cuốn, are like the classy older sibling of regular spring rolls, and they usually come with a little extra pizzazz. While they share the same rice paper wrapper exterior, the filling is where they differ. Vietnamese fresh spring rolls often include vermicelli noodles, lettuce leaf, shrimp, pork, and a whole bunch of fresh herbs like cilantro and Thai basil. Tangy nuoc cham sauce is the go-to sauce for these bad boys.

Chinese spring rolls, also known as cha gio or egg rolls, are crispy, fried delights as well, but instead of delicate rice paper wrappers, they’re wrapped up in a thicker, egg-based wrapper that’s great for frying to golden perfection. And the filling is practically a party. Pork, shrimp, cabbage, and a whole bunch of other veggies, all seasoned with soy sauce, ginger, and garlic. Dip them in sweet and sour sauce to make them truly shine!

That’s a Wrap(ped Roll)!

Congrats! You’re a full-fledged spring roll master! (At least when it comes to knowing all there is to know about shelf life..) 

We hope you enjoyed this educational breakdown. Be sure to let us know what your favorite kind of roll is, what you put in it, and what you dip it in. We love it when you share with us. Leave a comment below! 

Check Out Our Fan Favorite Recipe: 

Chinese Chicken Spring Rolls