The Spring rolls are a specific type of fried pastries. Spring rolls can be found in several Asian countries, most notably China, Vietnam, the Philippines, and Indonesia.

In Chinese cuisine, egg rolls differ from the spring roll. There are sweet spring rolls with red bean paste inside from areas in Eastern China, such as Zhejiang and Northern China. Spring rolls are usually eaten during the Spring Festival in China, hence the name.

How to cook it?
Fried spring rolls are generally smaller and crispier. They can be sweet or savory; the latter are typically prepared with meat or vegetables. This version is fully wrapped before being pan fried or deep fried.

Non-fried spring rolls are typically bigger and more savory. In contrast, non-fried spring rolls typically fill the wrapping with pre-cooked ingredients. The most commonly eaten style of non-fried Taiwanese spring rolls is called runbing in Mandarin. Traditionally, non-fried spring rolls are a festive food eaten during the Cold Food Day festival and the Tomb Sweeping Day festival in spring to remember and pay respect to ancestors. The Hakka population sometimes also eat spring rolls on the 3rd of March in the lunar calendar every year. The wrappings can be a flour-based mix or batter.