Chinese spring roll

Heat a few centimetres of oil to 175 °C and fry the rolls in small batches for about 3–5 minutes, turning them until evenly golden. Drain on a rack or kitchen paper; overcrowding the pan cools the oil and makes the wrappers greasy.

Yes. Brush or spray them lightly with oil, arrange them with space between them, and bake at 200 °C for about 20–25 minutes, turning halfway through, until crisp and piping hot inside.

Cool them promptly, refrigerate in a covered container and eat within two days. Reheat in an oven or air fryer until piping hot; microwaving softens the wrapper.

Freeze uncooked rolls in a single layer until firm, then transfer them to a sealed freezer bag so they do not stick together. Fry them from frozen, carefully, at 170–175 °C until golden and hot right through.

Sweet chilli sauce, plum sauce or a dip of soy sauce with rice vinegar all work well. Serve them as a starter, or alongside noodles and stir-fried vegetables for a more substantial meal.

The names are used differently in different places, but an egg roll usually has a thicker, bubbled wrapper, while a Chinese spring roll is often wrapped in a thinner pastry that fries into delicate, crisp layers. Fillings and cooking methods can overlap.

Common fillings include finely shredded cabbage, carrot, bean sprouts and spring onions, sometimes with pork, prawns or tofu. Cook the filling first and let it cool and drain well before wrapping, or steam trapped moisture can split the pastry.

Often not: the wrappers commonly contain wheat, and soy sauce or tofu may be in the filling. Recipes differ, so check the ingredients or make them with a suitable wrapper and filling if you need to avoid either ingredient.