Although spring rolls originated in China, numerous regions have developed variants that possess distinctive qualities of their own.
The dish evolved over time into a thin disc of pastry encircling a vegetable and occasionally meat filling.
Although it becomes crispier during baking, the paper-thin wrapper lacks the chewiness and density of egg roll wrappers.
Typically composed of few ingredients and devoid of meat, spring rolls are more slender and light in weight compared to egg rolls.
Look for spring roll wrappers made without eggs in order to prepare crispy spring rolls; those containing eggs are probably egg roll wrappers.
Cooked meat (chicken and shrimp are also acceptable, although pork spring rolls are more prevalent) and fresh, shredded vegetables combined with soy sauce.
Prepare a long cylinder by rolling the wrapper securely around the filling. Prior to securing, saturate the edges of the wrapper with water.
A marinating condiment, such as a savory peanut sauce or nuoc cham, a sweet and piquant Vietnamese sauce made with fish sauce, is used to accompany the refrigerated rolls.