Vegetable spring rolls are a popular dish with roots in Chinese cuisine, traditionally enjoyed during the Spring Festival as a symbol of renewal and prosperity. Made by wrapping a mixture of fresh or lightly cooked vegetables — such as cabbage, carrots, and mushrooms — in a thin wheat or rice wrapper, they are then fried to a golden crisp. Loved for their crunchy texture and savory, flavorful filling, vegetable spring rolls have become a staple in many Asian cuisines and around the world.