The Chinese dish made from cylindrical wrappers filled with vegetables or meat and commonly deep-fried is the spring roll.
In Chinese cuisine, spring rolls are usually small, crisp rolls containing cabbage, carrots, bean sprouts, mushrooms, pork, or other fillings. The filled wrapper is sealed before being pan-fried or deep-fried, producing the crunchy texture associated with the dish.
The name reflects their historical connection with spring. Early versions were pancakes or thin wrappers filled with newly harvested spring vegetables, offering a fresh change after winter. They became especially associated with springtime festivals, including the Spring Festival in mainland China.
Spring rolls vary widely across Asia. Vietnamese versions may be fresh or fried, while Indonesian and Filipino lumpia developed from southern Chinese traditions. They are often confused with American-style egg rolls, but egg rolls generally use a thicker, chewier wrapper and belong to a distinct Chinese-American tradition.