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Spring rolls () are pastries filled mostly with julienned vegetables (such as cabbages, carrots, or wood ear fungi). Some include strips of meat, usually beef or chicken; others have seafood in them. The filling is wrapped in a thin, flour wrapper, and never deep fried. Pork is typically used for Vietnamese spring rolls (chả giò). Beside these savory spring rolls, there are sweet spring rolls with red bean paste inside in Eastern China such as Zhejiang and Northern China. The spring roll is usually mistaken for its cousin, the egg roll, which has a thicker wrapper and contains more filling, is fried, and is part of American Chinese cuisine. The spring roll wrapper is made out of rice and remains unfried while the eggroll wrapper is egg based and fried. Shrimp rolls in Singapore are very small sized, with hot shrimp paste inside. The spring roll is popular in Australia and has a tradition of westernising Asian dishes, with its Australian counterpart known as the Chiko Roll, See also: Dim sim. Spring rolls are usually eaten during the Spring Festival in China, hence the name. Lumpia is the name for spring rolls in the Philippines and Indonesia. In the Netherlands and Belgium, spring rolls are known as Loempia (a variant spelling), typically introduced by immigrants from Indonesia.
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