Spring Roll, Extremely Tasty and Healthy (春卷)

Spring rolls is an umbrella term used in Western culture to describe disparate varieties of filled, rolled appetizers similar to the Chinese chun juan ( 春 g ), from which the term was derived. East and Southeast Asian cuisine foods referred by the term have different names depending on their country of origin, as well as the type of wrapper, fillings, and cooking techniques from which they are made.
They are commonly eaten in many Asian countries, most notably China, Vietnam, Singapore, Indonesia and Philippines. In Chinese cuisine, egg rolls differ from the spring roll. They are sweet spring rolls with red bean paste inside from areas in eastern China, such as Zhejiang and northern China. Spring rolls are usually eaten during the Spring Festival in China, hence the name.
Fried spring rolls are generally smaller and crisper. They can be sweet or savory; the latter are typically prepared with vegetables. This version is fully wrapped before being pan fried or deep-fried.
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 runbing in Mandarin (薄饼). Traditionally, non-fried spring rolls are a festive food eaten during the Cold Food Day festival and the Tomb Sweeping Day festival in spring to remember and pay respect to ancestors. The Hakka population sometimes also eat spring rolls on the 3rd of March in the lunar calendar every year. The wrappings can be a flour based mix or batter.