The Guilty Pleasure of Spring Rolls

When people hear “spring rolls,” most immediately picture the golden, crispy Chinese classic. But the simple act of wrapping ingredients in a thin sheet and frying them is actually a universal food culture loved all over the world.

There are the delicate fried rice paper rolls from Vietnam, or spiced samosas from India. And then there’s Sigara Böreği, a Turkish specialty I discovered through a friend at language school here in Berlin. These slender, cigar-shaped rolls filled with cheese and fried until crispy became a quick favorite of mine after moving to this city.

To be completely honest, spring rolls sit comfortably in my personal top three favorite foods. There’s something deliciously decadent about them, isn’t there? You take ingredients that are already perfectly tasty on their own, carefully wrap them up, and plunge them into hot oil. Why does frying something make it instantly ten times better?

I try my best to eat healthy on a daily basis, but when it comes to the temptation of a hot spring roll, I lose every single time. Even if they take a bit of effort, they’re something I simply have to make on rotation.

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The Obsessive Japanese Quest for Flavor

Originally brought over from China, spring rolls have become a staple in Japanese home cooking. The classic version—savory pork, bamboo shoots, and glass noodles thickened with a glossy sauce—is incredible. But the current spring roll scene in Japan has turned into an absolute free-for-all where anything goes as long as it tastes good.

You’ll find light, Japanese-style rolls with chicken tenderloin, pickled plum, and shiso leaves.

Trendy Mexican taco-style rolls packed with minced meat, avocado, and melted cheese.

And even dessert rolls filled with chocolate and banana.

If you search “#春巻き” (spring rolls) on Instagram, you’ll find an endless stream of wild recipes you’ve never imagined. The sheer energy Japanese people put into chasing new flavors never fails to amaze me.

So today, my partner Kiki—the ultimate representative of this flavor-obsessed Japanese mindset—is sharing her favorite spring roll creation.

Minimum Effort, Maximum Flavor

Thanks, Coco! I’ve got the baton. Welcome to our Digital Kitchen Classroom! Kiki here.

I completely resonate with what Coco said about the decadence of fried food. To put it a bit bluntly: almost anything tastes amazing once you fry it (laughs).

Today’s star is our Zucchini, Onion, and Cream Cheese Spring Rolls. The absolute best part about this recipe? You don’t need to cook the filling beforehand. It is ridiculously simple.

Anyone who cooks regularly knows the pain of traditional spring rolls: cooking the filling, waiting forever for it to cool down, and then rolling. With this recipe, you just chop raw vegetables, roll them up with cream cheese, and you’re good to go.

Inside that crunchy fried shell, the natural moisture of fresh zucchini fuses with the rich, melted cream cheese, creating something far more delicious than you’d expect. Whenever we host friends in Berlin, these vanish from the platter first.

The Cook’s Secret Privilege

One last thing about the joy of making spring rolls: nothing beats that very first bite fresh out of the oil.

To be honest, whenever Coco and I are prepping for a dinner party, we have a little routine of sneaking a hot, perfectly fried roll right in the kitchen under the guise of “quality control.”

If you’re always the one cooking and taking care of others in the kitchen, you deserve that golden, piping-hot first bite more than anyone.

So, tie your aprons. Let’s make these ultimate spring rolls—where laziness meets pure deliciousness.

Ready?

Lesson9: Our Signature Zucchini and Cream Cheese Spring Rolls

Makes 10 rolls (Serves 3 to 4)

Ingredients

[ For the Filling & Wrappers ]