There are a variety of Asian-type rolls, most of which originate from China. However, my favorite are the fresh spring rolls native to Vietnam. I love that they are rice-paper wrapped and not fried, and as far as filling goes, pretty much anything works.
Traditionally made with chicken, pork or shrimp and vermicelli, I love stuffing them with a mixture of raw and cooked vegetables with lots of herbs for fragrance and flavor. When picking vegetables, make sure they are cold when you are ready to make the rolls.