Spring rolls are made by wrapping an assortment of ingredients in a pastry and then steaming or frying the resulting roll. They are closely associated with Asian cuisine, since several Asian nations make variations on the spring roll. Some people also call spring rolls egg rolls, using the two terms interchangeably. Other people prefer to use “egg roll” to refer to heavier versions of the food which are wrapped in dense pastry, and “spring roll” for lighter rolled foods which often have paper-thin wrappers and a more delicate flavor.

In China, spring rolls are closely associated with the Spring Festival, which explains the origin of their name. The Spring Festival celebrates the new year and new growth, and many foods are served during the multi-day festival to get celebrants in the mood. Traditional spring rolls have fresh vegetables, green shoots, and light wrappers so that they have a delicate flavor and a light texture which is meant to evoke spring.

Chinese cuisine is not the only cuisine with spring rolls, however. They also appear in Vietnamese cuisine, often wrapped in a thin sheet of rice pastry, rather than a wheat based pastry. Vietnamese spring rolls may also be served raw as an appetizer, instead of being fried. Thai food also has a version of the spring roll, also wrapped in rice pastry and frequently served steamed.

Traditionally, spring rolls are served with dipping sauces. Soy sauce is a common sauce, but cooks may also make dipping sauces like sweet plum sauce, or use spicy ingredients such as chilies and mustard in their sauces. Sweet sauces are often served with fried spring rolls, as the sweetness pairs well with the oil, while more mild sauces are served with steamed and raw spring rolls.

Making spring rolls at home is very easy. Start by securing spring roll wrappers, which may be made from thin wheat-based pastry, rice dough, or other ingredients. Chop an assortment of vegetables and meats if desired to fill the spring rolls, and lightly steam or sauté them for a more fully cooked flavor and less of a crunchy texture. If meats are used, they should be cooked for food safety. Make a small mound of ingredients in the middle of a spring roll wrapper and roll the food up, tucking in the ends partway through so that the spring roll will be like a tight pocket. Depending on the ingredients used and your personal taste, you can serve the spring rolls fresh and raw, or you can cook them in a steamer or wok. Serve with an assortment of dipping sauces as an appetizer.