Should you store fried spring rolls in the refrigerator for gradual consumption?

My mother often fries spring rolls in advance to store in the refrigerator for later consumption, but is this practice harmful to health? (Hoa, 27, Hanoi)

Associate Professor Doctor Nguyen Duy Thinh, from the Institute of Biotechnology and Food at Hanoi University of Science and Technology, addresses a common concern: the safety of storing fried spring rolls for later consumption. He explains that food left overnight, even when refrigerated, carries potential health risks. Fried spring rolls, containing ingredients such as meat, wood ear mushrooms, shiitake mushrooms, eggs, and various vegetables, should not be stored for multiple days due to the heightened risk of bacterial contamination.

Re-frying previously fried spring rolls causes them to absorb more oil, which can contribute to obesity and weight gain if consumed frequently. Storing fried spring rolls for several days also diminishes their taste and nutritional value. Spring rolls are best enjoyed immediately after frying, when they are crispy and aromatic. Furthermore, unfried spring rolls, with their raw ingredients like eggs and mushrooms, can produce harmful toxins when stored, as the components are not fully cooked and combined.

Therefore, it is advisable not to prepare an excessive amount of spring rolls for storage. Instead, make only enough for one meal or for consumption within the same day. Each spring roll, weighing approximately 100 g, provides 120 calories, meaning a plate of 10 spring rolls could contain up to 1,200 calories. Consequently, moderation in consumption is key. Eating spring rolls with various vegetables helps to balance the meal nutritionally, prevent palate fatigue, and promote better digestion.