This Indo-Chinese fusion appetizer combines crisp vegetables with creamy filling. The "spring roll" wrapper is typically wheat-based rather than traditional rice paper. Mumbai's catering industry popularized this richer version for weddings. The cream cheese adds Western influence while spices like black pepper keep it local. Some chefs add paneer for extra protein. Street vendors might serve it with schezwan sauce for extra kick. The contrast between crispy exterior and soft interior makes it a textural delight. Modern versions bake instead of fry for healthier preparation. The dish represents how global finger foods get Indianized for local palates.