Spring roll

Fresh spring rolls are wrapped in softened rice paper and served uncooked; fried spring rolls use a pastry wrapper that turns crisp when cooked. Fillings vary, but fresh rolls often contain herbs, vegetables and prawns, while fried ones may have a cooked vegetable or meat filling.

Dip one sheet briefly in a shallow dish of warm water, then lay it on a clean board. It will continue softening as you add the filling; soaking it until floppy can make it tear.

Fry them in small batches so the oil temperature stays near 180 °C, and drain them on a wire rack rather than piling them on kitchen paper. Let them cool slightly before serving.

Freeze uncooked rolls in a single layer until firm, then transfer them to a sealed container so they do not stick together. Cook them from frozen, allowing extra time and checking that the centre is piping hot.

For a crisp filling, use finely shredded cabbage, carrot and mushrooms, cooked briefly and cooled before wrapping. Cooked prawns, chicken or tofu and fresh herbs also work well; keep the filling fairly dry so the wrappers do not split.

Fresh rolls pair well with a dipping sauce made from lime, fish sauce, sugar and chilli, or with hoisin and crushed peanuts. Serve fried rolls with sweet chilli sauce or a sharp vinegar-based dip.

Refrigerate cooked spring rolls in a covered container within two hours, and eat them within two days. Reheat fried rolls in an oven or air fryer until piping hot; a microwave tends to soften the wrapper.

They are best soon after rolling, before the rice paper dries or turns sticky. If you need to prepare them ahead, arrange them apart in a covered container with a barely damp cloth, refrigerate, and serve the same day.