Originally an invention of the Chinese, Spring Rolls "chun juan" were made from the early spring vegetable crop, wrapped in thin crepe-like sheets and fried. This basic dish has been since adapted by other Asian and Western cultures including Thailand, Japan and Vietnam.
The Vietnamese and Thai use the rice based wrapper that you can find in many grocery stores and this style spring roll is typically served fresh, not fried. Another related version is Lumpia common in the Philippines.
These wrappers are used in similar ways. The wonton and gyoza wrappers can be substituted for one another. Neither would be a substitute for fresh rolls but could be used if you are making a fried spring roll.
Note: If the spring rolls are falling apart make sure the wrapper is drained well and don't overfill the wrapper before folding.
Cut each spring roll in half making a diagonal cut. Serve cold or room temperature with dipping sauce. The rolls can stay covered in the refrigerator for at least 6 hours. They can be packed and served for lunches and outings.
As appetizer, serve one or two per person. As a main course, count on at least three per person.