There are a wide variety of Asian-style rolls, most of which originate from China. Nevertheless, my beloved are the clean spring rolls native to Vietnam. I love that they are rice-paper wrapped and not fried, and as considerably as filling goes, very considerably just about anything works.
Traditionally manufactured with rooster, pork or shrimp and vermicelli, I enjoy stuffing them with a combination of uncooked and cooked veggies with a lot of herbs for fragrance and taste. When selecting vegetables, make confident they are cold when you are prepared to make the rolls.