We found these in the freezer aisle at Costco, drawn in by the mammoth box. Inside the cardboard packaging you’ll find a literal sack with fifty medium sized spring rolls. The plastic package isn’t resealable so to prevent freezer burn you might want to transfer to a container or sealed bag; or you know, eat them all in one sitting.
Cooking: Common sense told me to skip the microwave, and indeed the oven too; I went right to the air fryer where 10 minutes yielded really crisp rolls.
Taste and texture: Super to be honest. A fabulously crispy exterior with no sogginess, something that mars countless competitor brands. The flavor is simple and clean, mainly leaning into the mix of fun veggies, items like jicama, sweet potato, bamboo shoot and more (see package below). They come together to add satisfying bite once you crunch through the exterior.
Other: I tossed the accompanying ginger soy dipping sauce right away. I guarantee I make a better dipping sauce myself with the myriad of ingredients my fridge and pantry (heaving at the seams) always have.
Verdict: The best frozen spring rolls I’ve tasted to date. Easily. Most other brands have a soggy layer between the interior and the exterior, not here. These were just about perfect; considering I’ve sworn of deep frying at home. Enjoy them as a snack, as a side dish, heck, toss em on top of a salad!
I also love to throw the odd spring roll on top of a Thai dish, especially curries, for an added crunch and crisp! Here’s my Thai yellow curry recipe too.
Royal Asia Vegetable Spring Rolls nutrition
Are Royal Asia Vegetable Spring Rolls any good?
Yes! These are currently our favorite frozen spring rolls available in regard grocery stores. The fifty roll pack from Costco is also a steal at $10.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!