This is unconventional, but as a chef I saw this and decided to try it myself at home.
Background: I make an amazing chicken pot pie that anyone who has had it from my home says it is above and beyond. I saw a phantom gourmet episode where a place (The Red Rock grill in Grafton, MA) makes pot pie fried spring rolls. I spent all day making my own chicken stock, prepping the pot pie filling AND a separate pie filling that was thinned down slightly to be a dipping sauce. Spread the chicken filling onto a sheet an and put into the freezer to set up enough to work with. Execution: I followed the directions on a package of "rice pancakes for spring rolls" to moisten them until pliable enough to be worked with (something like 10 seconds per piece) and used the chilled filling and made me some well wrapped rolls that I let sit for maybe 15 mins. I heated a pot of oil to 365 and fried 2 at a time about 5 minutes per batch. Result- They were misshapen. Oily as all hell. some burst open while cooking. Right out they were at least crispy but within a minute on a drying rack they were floppy again. The TASTE was totally there but the end result was visually and texturally very unappealing. WTF went wrong and does anyone with some in depth Asian cooking skills have any pointers ect?