Vegetable spring roll

Keep the filling fairly dry: stir-fry vegetables until their liquid has evaporated, then let the filling cool completely before wrapping. Leave space between cooked rolls so steam can escape.

Heat the oil to 175 °C and fry a few rolls at a time for about 3–5 minutes, turning them until evenly golden and crisp. If the oil is too cool, the wrappers absorb more oil; if it is too hot, they brown before the filling is hot.

Yes. Arrange them in a single layer, brush or spray lightly with oil, and air-fry at 200 °C for around 10–15 minutes, turning halfway, until crisp and piping hot; larger rolls may need longer.

Sweet chilli sauce is a familiar pairing; plum sauce, soy sauce with a little rice vinegar, or a sharp ginger dipping sauce also work well. Serve fresh herbs and lettuce alongside for wrapping around the rolls.

You can wrap them several hours ahead and keep them covered in the fridge, with baking paper between layers so they do not stick. For longer storage, freeze them uncooked in a single layer, then transfer to a sealed container and cook from frozen.

Cool them promptly and refrigerate in a sealed container. Re-crisp in an oven or air fryer at 180 °C for about 5–10 minutes; a microwave warms them but leaves the wrapper soft.

Not always: the names overlap, but egg rolls usually have a thicker, bubbly wheat wrapper, while spring rolls can have a thinner wheat wrapper or a delicate rice-paper wrapper. Vegetable egg rolls have 214 kcal per 100 g, compared with 230 kcal in vegetable spring rolls.

A freshly made, uncooked rice-paper roll is meant to be eaten cold or at room temperature. A fried or baked vegetable spring roll is usually served hot; refrigerate leftovers promptly rather than leaving them out.