For those celebrating Chinese New Year this month, the spring roll – hot, crisp and crammed full of vegetables – is a festive essential; a symbol of prosperity to come, thanks to their similarity to gold bars. To be honest, as much as I love the idea of gorging myself on ingots, it has been a while since I got excited about a spring roll: the unloved staple of the flabby supermarket “oriental selection”, sad companion of the battered saveloys at the chippie, heavy on the bean sprouts, yet tasting of nothing but grease, it is not a treat that has travelled well.

A good vegetable spring roll should not taste heavy or overly greasy. The filling should be light and refreshing, complemented by a thin and crispy spring roll wrapper that is not overly oily. These rolls nailed it! The Spring Rolls were absolutely delicious. I didn’t expect a box of frozen spring rolls to taste this good!They were crispy on the outside and the vegetable mix on the inside was delicious. I also liked that they were not very greasy. You can deep fry the frozen spring rolls directly. Do you need a dipping sauce for the spring rolls? It depends on the size of the wrapper.s The spring rolls should not have too much filling since they can break while deep frying. But, on the other hand, it is not tasty if too little filling is used. (Think of making the delicious ravioli!).Fresh Vietnamese spring rolls are light, crispy, and airy. It will shatter in your mouth when you bite on it. Fresh Vietnamese spring rolls are simply irresistible. I suggest you cut the vegetables into fine julienne or good quality mandoline. 4. Keep the filling ingredients dry Perfect and ready to eat as soon as they’re ready. Photograph: Felicity Cloake for the Guardian Perfect spring rolls The Vegetable Spring Rolls can be cooked in the oven or the air fryer.Here are the cooking instructions for each:

Stir-fried vegetables: A plate of stir-fried vegetables, such as bok choy, broccoli, carrots, or snow peas, can be a tasty and nutritious accompaniment to vegetable spring rolls. Cabbage is also popular, with Hom blanching it before use, Julie and Amy Zhang braising it in The Dumpling Sisters Cook Book and Andrea Nguyen stir-frying it in her book, Asian Dumplings (Chinese leaf is often recommended, but the Zhangs suggest white cabbage if that is easier to come by). Nguyen, in a left-field move, also includes celery, while the Zhangs suggest an optional extra of mook yee (cloud ear fungus) if you happen to have some handy. Arrange the spring rolls neatly on the plastic sheet, with the seam side down. (It helps secure the corner so that it doesn’t pop out) These are delightful “two bite appetizers” that are easy to prepare. What to Serve with Spring Rolls Spring rolls: what’s your favourite filling? And, if you’re celebrating Chinese New Year this week, what else will you be eating and drinking?Spring roll (also called summer rolls) is made with ingredients of universal appeal, which is perfect as the starter or as dessert for any Asian-inspired meal. Heat the oil in a frying pan and cook the ginger and garlic for a minute, then stir in the five spice. Stir-fry for 30 seconds, then add the vegetables, mushrooms and about two tablespoons of the mushroom water. Cook, uncovered, until the water has evaporated and the vegetables have softened. Stir in the oyster and soy sauce and the sesame oil and cook for another minute, then allow to cool. Stir in the pork and chives once completely cool (I find it easiest to squidge it together with my hands).

It’s also nice that they include the dipping sauce in the box. I honestly think that they tasted so much better with the dipping sauce, and it’s convenient that you don’t have to buy this separately. These homemade spring rolls are Cantonese style with a twist of Vietnamese spring rolls. You can make it in advance and deep-fried directly from the freezer. They are suitable for almost every palate and will be a total crowd-pleaser among your friend and family.When I spotted the Royal Asia Vegetable Spring Rolls at Costco, I knew that I needed to try them.Honestly, I didn’t have the highest expectations. Let the cooked meat and shrimp become cold before mixing other ingredients. The filling should be cold while wrapping as the steam from the hot filling will wet the wrappers. The spring rolls will be crispy if you use wet wrappers. Making spring rolls isn’t difficult, but before you jump to the recipe section below, take a few minutes to read through the following tips. You will be able to make top-quality spring rolls by understanding the details and tips I experienced after years of making spring rolls in my restaurant. I find some methods of rolling easier than others – my instructions are based on those from the Zhangs’ book, but I would recommend watching a video of the process online before beginning. It shouldn’t take you long to get the hang of it. You should find water sufficient to seal them but, if the wrappers are too dry, then Nugyen’s egg or the Tses’ flour-and-water paste makes for a stronger glue.

Noodle salad: Cold noodle salads, such as a Vietnamese-style vermicelli salad or a Thai-inspired noodle salad, can be a refreshing and flavorful side dish to serve with spring rolls. These crunchy little spring rolls have a savory filling that pairs wonderfully with the sweet soy ginger dipping sauce.There is no ‘standard formula’ for the fillings of spring rolls. Use any local ingredients as a substitute if you do not like any ingredients in the following recipe or have difficulty getting them. For example, yam beans may not be available in every part of the world. Use the following tips to build up your formula of the ingredients.