Spring roll
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Spring roll
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| Chinese: | 春卷 | ||||||||||
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Spring rolls are a specific type of appetizers, it is either eaten fresh or fried in some countries. Spring rolls can be found in several Asian countries, most notably China, Vietnam, the Philippines, and Indonesia.
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[edit] Regional
[edit] 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.
[edit] Taiwan
In Taiwan, spring rolls also come in a number of varieties. They can generally be divided into fried and non-fried varieties.
[edit] 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 po̍h-piáⁿ (薄餅) 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.
[edit] 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.
[edit] Hong Kong
Spring roll is usually available as a dim sum dish.
[edit] Vietnam
In some restaurants, gỏi cuốn, a Vietnamese salad roll, is 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 nước chấm. The salad roll is easily distinguished from a minced pork roll by the fact that it is not fried, the ingredients used are different. Spring roll refer to the freshness of the spring season with all the fresh ingredients, therefore frying take aways that feeling. The fried version with minced pork is called Chả giò, it had been mistakenly called Egg Roll, and Spring Roll on some restaurant menus. It is different from the Egg Roll that ones eat at the local Chinese food takeout in that the filling is consisted of minced pork, carrots, mushroom, and shrimp, not just cabbage and pork. It is more correctly identify as "Vietnamese Egg Roll".
[edit] Australia
In Australia, where there is a tradition of westernising Asian dishes (see Dim sim), the Australian counterpart are known as the Chiko Roll.
[edit] Philippines and Indonesia
Lumpia is the name for spring rolls in the Philippines and Indonesia.
[edit] Europe
In the Netherlands and Belgium, spring rolls are known as Loempia, ln Sweden, vårrullar[1]. They are thought to have been introduced by immigrants from Indonesia. Loempias are filled with Taugeh, bean sprouts, chopped omelette, and sliced ham.
[edit] 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.
[edit] Uruguay
In Uruguay spring rolls are called "Arrolladitos Primavera", and supermarkets and Chinese restaurants sell them.
[edit] See also
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