I just want to say though that only Americans call them egg rolls. Both the UK and Australia and most of the rest of the world call them spring rolls. I’ve never understood where the term egg roll comes from.

Yes! You can do either. To have a fresher result, it’s the best to freeze uncooked spring rolls. You can also store the fried ones and reheat them in the oven later.

Great recipe collection you have here! So many I’d like to try.

I just thought I’d pass on my experience with Spring Rolls (in Australia we use this translation of the Chinese name – I’ve never heard of Chicken Egg Rolls!). The traditional Cantonese recipe I’ve always been shown is just pork mince and cabbage, basically. But as a child my mother got a recipe from a Vietnamese friend that has become our family recipe. The filling is not cooked in advance, so the rolls are made quite small and thin (similar to what you’d be served in most Vietnamese or Thai restaurants in Australia). Filling ingredients include most of what you’ve listed above with a few small changes. Only pork mince, no other meats, accompanied by shredded wun yi (cloud ear fungus), bamboo shoot, water chestnuts, grated carrot, bean thread vermicelli. Adding shitake mushrooms in would be optional. But the vermicelli is a very important component. Mmm, I’m getting hungry just imagining it! Happy cooking, and thanks again!