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Spring roll
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Spring rolls are a specific type of fried pastries. Spring rolls can be found in several Asian countries, most notably China, Vietnam, the Philippines, and Indonesia.
a class="link1" onMouseover='showByLink("m3157774",this)' onMouseout='hide("m3157774")'href="http://www.absoluteastronomy.com/topics/Chinese_cuisine">Chinese cuisine, egg rolls differ from the spring roll. There are sweet spring rolls with red bean paste inside from areas in Eastern China, such as Zhejiang and Northern China. Spring rolls are usually eaten during the Spring Festival in China, hence the name.
a class="link1" onMouseover='showByLink("m3157780",this)' onMouseout='hide("m3157780")'href="http://www.absoluteastronomy.com/topics/Taiwan">Taiwan, spring rolls also come in a number of varieties.
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Encyclopedia
Spring rolls are a specific type of fried pastries. Spring rolls can be found in several Asian countries, most notably China, Vietnam, the Philippines, and Indonesia.
Regional
East and Northern China
In Chinese cuisine, egg rolls differ from the spring roll. There are sweet spring rolls with red bean paste inside from areas in Eastern China, such as Zhejiang and Northern China. Spring rolls are usually eaten during the Spring Festival in China, hence the name.
Taiwan
In Taiwan, spring rolls also come in a number of varieties. They can generally be divided into fried and non-fried varieties.
Fried vs. Non-fried
Fried spring rolls are generally smaller and crispier. They can be sweet or savory; the latter are typically prepared with meat or vegetables. This version is fully wrapped before being pan fried or deep fried.
Non-fried spring rolls are typically bigger and more savory. In contrast, non-fried spring rolls typically fill the wrapping with pre-cooked ingredients. The most commonly eaten style of non-fried Taiwanese spring rolls is called runbing in Mandarin (or po?h-pián in Taiwanese, see popiah). Traditionally, non-fried spring rolls are a festive food eaten during the Cold Food Day festival and the Tomb Sweeping Day festival in spring to remember and pay respect to ancestors. The Hakka population sometimes also eat spring rolls on the 3rd of March in the lunar calendar every year. The wrappings can be a flour-based mix or batter.
Northern vs. Southern Taiwan
In northern Taiwan, the ingredients are generally flavored with herbs, stir-fried and sometimes topped with a finely ground peanut powder before being wrapped. The northern-Taiwanese style spring roll is usually lightly topped with or accompanied by a soy sauce.
In southern Taiwan, the ingredients are generally boiled or blanched in plain water. Sometimes caster or superfine sugar is added along with the peanut powder before all the ingredients are wrapped.
Hong Kong
Spring roll is usually available as a dim sum dish.
Vietnam
Ch? gị is a traditional Vietnamese food, literally means minced pork roll. The most common English translation is spring roll, although this is just a fancy name as the food has nothing to do with spring. Ingredients include ground pork and shrimp mixed with chopped shiitake mushrooms, shredded carrots, and special seasoning, wrapped in moistened rice paper, then fried to a crispy golden color. Egg white is used as a paste to seal the rice wrapper into a roll form. Cha gio can be consumed alone or wrapped with lettuce and dipped in fish sauce. It can also be served with rice noodles garnished with green herbs, which comprise the dish bún ch? gị.
In some restaurants, g?i cu?n, a Vietnamese salad roll, is also translated as spring roll, while some others prefer the term "summer roll." Ingredients include slivers of boiled pork, fresh herbs, lettuce, sometimes fresh garlic chives, rice vermicelli, all wrapped in moistened rice paper, served cold with dipping sauce nu?c ch?m. The salad roll is easily distinguished from a minced pork roll by the fact that it is not fried, the ingredients used are different.
At some restaurants, ch? gị is incorrectly translated in English as "Egg rolls", and sometimes "Imperial rolls". Egg rolls are significantly different from ch? gị, as the wrapper is a wheat flour sheet instead of moistened rice paper. However, many Vietnamese restaurants in America have adopted the wheat flour sheet to make their ch? gị, since it makes the rolls harder to break when fried, and the rolls stay crispy for a longer period of time.
Australia
In Australia, where there is a tradition of westernising Asian dishes, the Australian counterpart is known as the Chiko Roll. A popular joke variant involves substituting the rice paper for sliced white bread, and a can of Tom Piper's Braised Beef instead of sliced carrot, vermicelli noodles, and pork. The rolls are then "fried" in a sandwich press machine, instead of a deep frier. This was introduced in the spoof show "Life Support". See Dim sim.
Philippines and Indonesia
Lumpia is the name for spring rolls in the Philippines and Indonesia.
Europe
In the Netherlands and Belgium, spring rolls are known as Loempia, ln Sweden, vårrullar. They are thought to have been introduced by immigrants from Indonesia. Loempias are filled with Taugeh, bean sprouts, chopped omelette, and sliced ham.
Mexico
In Mexican fried spring rolls are similar to Chimichangas, while non-fried spring rolls are similar to burritos.
Costa Rica
In Costa Rica spring rolls are called in Spanish "Tacos Chinos" (Chinese Tacos), offered in almost all the Chinese restaurants as an entree or appetizer.
See also
External links
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