In Germany, Austria, and Switzerland, what are deep-fried spring rolls called?

In Germany, Austria, and Switzerland, deep-fried spring rolls are called Frühlingsrolle.

Frühlingsrolle literally means “spring roll” in German: Frühling means spring and Rolle means roll. The term is used for the fried Asian appetizer commonly sold in Chinese restaurants, takeaways, supermarkets, and frozen-food aisles across the German-speaking region.

The dish is generally made by wrapping vegetables, bean sprouts, noodles, mushrooms, or meat in a thin wheat-based wrapper and frying it until crisp. Recipes vary considerably, so Frühlingsrolle describes a regional German-language name more reliably than one fixed filling or shape.

A useful distinction appears on menus: Sommerrolle, or “summer roll,” usually refers to a Vietnamese-style fresh, unfried roll wrapped in translucent rice paper. Sajgonki is the Polish term, while loempia is associated with Dutch and Belgian usage. These names describe related foods but belong to different language and culinary traditions.