Unlike fried spring rolls, non-fried ones are typically made by filling the wrapping with pre-cooked ingredients.

[2] They typically contain minced pork, shredded carrot, bean sprouts and other vegetables served with dipping sauce.

In Taiwan, the most commonly eaten non-fried spring rolls are popiah, called rùn bǐng (潤餅) in Mandarin or po̍h-piáⁿ (薄餅) in Hokkien.

In northern Taiwan, the ingredients are generally flavoured with herbs, stir-fried, and sometimes topped with a finely ground peanut powder before being wrapped.

The name lumpia derives from Hokkien lunpia (Chinese: 潤餅; pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ) and was introduced in the Philippine islands during the 17th century.

[4] It is a savoury snack made of thin crepe pastry skin enveloping a mixture of savoury fillings, consists of chopped vegetables; carrots, cabbages, green beans, bamboo shoots, banana heart and leeks, or sometimes also minced meat; chicken, shrimp, pork or beef.

However, several Vietnamese restaurants in Western countries may use egg spring roll wrappers due to the unavailability of rice paper or ease of use.

[8] However, the typical ingredients include slivers of cooked pork (most often cha pork sausages), shrimp, sometimes chicken or tofu, fresh herbs like basil or cilantro, lettuce, cucumbers, sometimes fresh garlic, chives, rice vermicelli, all wrapped in moistened rice paper.

In Australia, a diverse range of authentic Asian cuisine is available due to immigration, multiculturalism, and the abundant fresh local produce.

[13] These spring rolls, originally created by a Thai immigrant in 2006,[14] are stuffed with cabbage, cilantro, iceberg lettuce, jalapenos, avocado, cucumbers and rice noodles.

In Brazil, spring rolls are called either rolinhos-primavera (IPA: [ʁoˈlĩɲus pɾimɐˈvɛɾɐ]), which is an approximate free translation from English, or as it is called in Japanese restaurants and among people who are used to the plate by the way it came to Brazil from Japanese immigrants, "spring roll" (春巻き, harumaki) (IPA: [haɾɯmaki]).

Some Japanese restaurants also serve spring rolls in Brazil, but generally plain or with soy sauce to dip (molho agridoce is also available in some).

In Chile, spring rolls are called arrollado primavera, and supermarkets, street vendors and Chinese restaurants sell them.

(However, in other countries, "arrollado primavera" refers to a savoury pinwheel-type roll made with thin sponge cake and should not be confused with the Chilean version.)

On the northwest border with the US, especially in Mexicali, Baja California, the spring rolls are known as chunkun; this name could be related to the Korean chungwon (춘권).

They are a common treat carried by catering services and are usually served with a small bowl of sweet and sour sauce to dip them in.