They are called 'spring' rolls because they are traditionally eaten on the Chinese New Year, which takes place in the beginning of the spring season.
Spring rolls are made by wrapping an assortment of ingredients in a pastry and then steaming or frying the resulting roll.
Spring rolls are a large variety of filled, rolled appetizers.
In Chinese cuisine, spring rolls are savory rolls with cabbage and other vegetables inside.
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 many days 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.
Fried spring rolls are generally smaller and crisper. They can be sweet or savory.
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 rùn bǐng.
Today, the making of spring rolls usually involves four steps like dough sheet making, fillings preparing, wrapping and deep frying.
Spring rolls are ready when they are golden in color and come on top of the oil after being fried. When served, the rolls taste better
if dipped in sauces. The snacks are crisp outside and fresh from inside.