The difference between Singapore's spring rolls and these Indonesian spring rolls is the filling- instead of turnip, bamboo shoot is used instead. There's no peanuts either, but having these deep fried means there's still a nice crunch, though a non-fried version is also available. As with many savoury snacks here, it's served with green chilli which people just eat for a solid spice kick in between bites. The brown sauce, which is actually a fermented bean paste, adds sweetness to it as well.