Golden, crackly and impossible to stop at one, vegetable spring rolls are the snack everyone hovers around at the table. That shattering pastry giving way to a savoury tangle of cabbage, carrot and mushroom is pure takeaway magic, and it's far easier to recreate at home than you'd think.
The filling comes together in one wok in minutes, and rolling gets quicker with every one you do. Frozen spring roll wrappers from the Asian grocer (or the freezer aisle at most supermarkets) do all the heavy lifting.
Make a big batch and freeze the extras uncooked. They fry beautifully straight from frozen, which means crispy spring rolls on demand whenever the craving hits.
