List of rolled foods
(Redirected from Roll (food))Jump to navigation Jump to search
This is a list of rolled foods. Many types of rolled foods exist, including those in the forms of dishes, prepared foods, snacks and candies.
|Arctic roll||United Kingdom||A British dessert made of vanilla ice cream wrapped in a thin layer of sponge cake to form a roll, with a layer of raspberry flavoured sauce between the sponge and the ice cream.|
|Arem-arem||Indonesia||An Indonesian food made of rice filled with spicy meat mix or spicy vegetables mix wrapped in thin plain omelette then wrapped in banana leaves.|
|Bánh cuốn (literally "rolled cake")||Northern Vietnam||A dish made from a thin, wide sheet of steamed fermented rice batter filled with seasoned ground pork, minced wood ear mushroom, and minced shallots.|
|Black sesame roll||A refrigerated dim sum dessert found in Hong Kong and some overseas Chinatowns. It is sweet and the texture is smooth and soft.|
|Braciolone||Itay, Sicily, and Louisiana||An Italian roulade meat dish consisting of braised beef, veal or pork that is filled with cheese, salami, hard-boiled eggs and breadcrumbs and then rolled. It has been described as a large-sized braciola-style dish. Braciolone is also a dish in Sicilian cuisine and the cuisine of the U.S. state of Louisiana.|
|Bread roll or dinner roll||Commonly served as a meal accompaniment (eaten plain or with butter), or else – cut transversely and with a filling placed between the two halves – used to make sandwiches similar to those produced using slices of bread.|
|Breakfast roll||A bread roll filled with elements of a traditional fry-up, designed to be eaten on the way to school or work. It can be purchased at a wide variety of petrol stations, local newsagents, supermarkets, and eateries throughout Ireland.|
|Bulkie roll||New England||A New England regional variety of sandwich roll, sandwiches made with bulkie rolls are very common in New England-area delicatessens, restaurants, and institutional food services. Bulkie rolls are larger and firmer than hamburger buns.|
|Burrito||A type of Mexican food that consists of a wheat flour tortilla wrapped or folded into a cylindrical shape to completely enclose a variety of fillings.|
|Cabbage roll||A dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the ethnic cuisines of the Balkans, as well other parts of Europe such as Finland and Sweden, and the Middle East.|
|California roll||A maki-zushi, a type of sushi roll, usually made inside-out, containing cucumber, crab meat or imitation crab, and avocado. In some countries it is made with mango or banana instead of avocado. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice (in an inside-out roll) is sprinkled with toasted sesame seeds, tobiko or masago.|
|Cheese roll||A snack food similar to Welsh rarebit, but created by covering a slice of bread in a prepared filling consisting mainly of grated or sliced cheese, and then rolling it into a tube shape before toasting.|
|Chiko Roll||Australia||An Australian savoury snack, inspired by the Chinese egg roll and spring rolls. It was designed to be easily eaten on the move without a plate or cutlery. The Chiko roll consists of beef, celery, cabbage, barley, carrot, corn, onion, green beans, and spices in a tube of egg, flour and dough which is then deep-fried.|
|Chimichanga||A deep-fried burrito that is popular in Southwestern U.S. cuisine, Tex-Mex cuisine, and the Mexican states of Sinaloa and Sonora. The dish is typically prepared by filling a flour tortilla with a wide range of ingredients, most commonly rice, cheese, machaca, carne adobada, or shredded chicken, and folding it into a rectangular package.|
|Cinnamon roll||A sweet roll served commonly in Northern Europe and North America. Cinnamon rolls typically consist of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or chopped grapes in some cases) is sprinkled over a thin coat of butter.|
|Crescent rolls (or Croissant)||A croissant is a crescent-shaped puff pastry. Pillsbury Crescents is a type of premade puff pastry dough made by The Pillsbury Company and invented in the United States in the 1960's. Crescent rolls also refers to the material that comprises Poppin' Fresh, the Pillsbury Doughboy.|
|Croquette||A small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes and/or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables and mixed with béchamel or brown sauce, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, e.g. sauteed onions or mushrooms, boiled eggs (Scotch eggs).|
|Egg roll||A term used for many different foods around the world.|
|Enchilada||A corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.|
|Farsu magru||Sicily||Farsu magru, also spelled as farsumagru, and also referred to as farsumauru, falsomagro and falsumagru, is a traditional meat roll dish in Sicilian cuisine that dates to the 13th century. Farsu magru is available in many areas of Sicily, but some only serve it for special occasions. This roast is prepared mainly in rural regions in the interior of the island. Farsu magru means " false lean", which has been attributed to the amounts of meat used in the dish, and also to the lean, low-fat nature of the meats typically used.|
|Fritter roll||Scotland||A Scottish delicacy which can be found in many fish and chip shops ('chippy' in Scottish dialect), the fritter roll consists of one or two potato fritters enclosed in a floury bap (bread roll) and is usually served with salt and vinegar, sometimes with tomato ketchup or brown sauce on top of the fritter.|
|Fruit by the Foot||United States||A fruit snack made by General Mills (GM) in the brand line Betty Crocker.|
|Fruit Roll-Ups||United States||A brand of fruit snack that debuted in grocery stores across America in 1983. The snack is a flat, pectin-based fruit-flavored snack.|
|Kaiser roll||Vienna||Also called a "Vienna roll" or a "hard roll," it is a type of bread roll, invented in Vienna, and thought to have been named to honor Emperor Franz Joseph. It is a typically crusty round roll made from wheat flour, barm, malt, water and salt, with the top side usually divided in a rotationally symmetric pattern of five segments, separated by curved superficial cuts radiating from the centre outwards or folded in a series of overlapping lobes.|
|Kati roll||Kolkata, India||A street-food, its original form was a kati kabab enclosed in a paratha, but over the years many variants have evolved all of which now go under the generic name of Kati Roll. Today, pretty much any filling rolled up in any kind of Indian flatbread is called a kati roll. The Kati Roll is said to have started its life from the Nizam Restaurant in Kolkata, a popular eatery founded in 1932 that sold kebabs and parathas and other Mughlai food in the heart of Kolkata.|
|Khao phan||Vietnam||Khao phan khai muan (Thai script: ข้าวพันไข่ม้วน): Rolled khao phan with egg. Khao phan is somewhat similar to the northern Lao dish called nem khao and the northern Vietnamese dish called banh cuon. In Thailand this dish is only found in Uttaradit province.|
|Lemper||Indonesia||Lemper is made of sticky rice filled with sweet meat mixture or meat floss then rolled and wrapped with banana leaves.|
|Lobster roll||A traditional lobster roll is a sandwich filled with lobster meat soaked in butter and served on a steamed hot dog bun or similar roll, so that the opening is on the top rather than on the side. There are variations of this sandwich made in other parts of New England, which may contain diced celery or scallion, and mayonnaise.|
|Lontong isi||[]||Indonesia||A traditional to-go breakfast made of rice filled with savory vegetables mixture or ragout wrapped in banana leaves.|
|Lye roll||A baked specialty in Germany (especially in Bavaria and Swabia), Austria, and Switzerland. They are made by glazing bread rolls with a lye solution before baking.|
|Makizushi||Japan||Various types of rolled sushi.|
|Negimaki||Japan||Broiled strips of beef marinated in teriyaki sauce and rolled with scallions (negi).|
|Nut roll||A pastry consisting of a sweet yeast dough (usually using milk) that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled up into a log shape.|
|Pancetta arrotolata||Italy||Rolled and cured bacon from Italy.|
|Pepperoni roll||United States||The classic pepperoni roll consists of a fairly soft white yeast bread roll with pepperoni baked in the middle. During baking, the fats in the pepperoni (which are hard at room temperature) melt, resulting in a spicy oil suffusing into the bread. They're a popular snack in West Virginia and some nearby regions of the Appalachian Mountains such as Western Pennsylvania, Western Maryland and Appalachian Ohio.|
|Pizza roll||United States||Pizza Rolls are a frozen food product created by food industry entrepreneur Jeno Paulucci, who specialized in frozen Chinese food, in 1951. After Jeno's sold the brand in 1985, it was acquired by Pillsbury which owned Totino's pizza. In 1993, Jeno's Pizza Rolls were rebranded as Totino's Pizza Rolls. They are considered a finger food snack.|
|Popiah||A Fujian/Chaozhou-style fresh spring roll common in Taiwan, Singapore, Malaysia, Thailand and Burma/Myanmar, where it is called kawpyan.|
|Pork roll||A type of breakfast meat commonly available in and around New Jersey and select areas of Philadelphia. The product, as it is made today, was developed in 1856.|
|Rice noodle roll||Southern China, Hong Kong||A Cantonese dish from Southern China and Hong Kong, commonly served as a variety of dim sum. It is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, pork, beef, vegetables, or other ingredients.|
|Risoles||Indonesia||Read as ri-so-les, this filling snack is a thin pancake wrapped around savory fillings. Sohun, vegetable mixture, some also add smoked beef, mayonnaise, or egg. It is then covered in egg and panko then fried.|
|Rolled oats||Traditionally, oat groats that have been dehusked and steamed, before being rolled into flat flakes under heavy rollers and stabilized by being lightly toasted|
|Roulade||France||A dish of filled rolled meat or pastry, which can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term roulade originates from the French word "rouler", meaning "to roll". However, the term may be used in its generic sense to describe any filled rolled dish, such as those found in Makizushi.|
|Salted Nut Roll||United States||A candy made by the Pearson's Candy Company of Saint Paul, Minnesota with a nougat center that is surrounded in a layer of caramel and then covered with salted Virginia peanuts.|
|Sausage roll||A type of savoury pastry, the basic composition of a sausage roll is generally a sheet or sheets of puff pastry formed into tubes around sausage meat and glazed with egg or milk before being baked.|
|Seattle roll||A makizushi roll similar to the California roll that typically contains cucumber, avocado, raw salmon, and masago or tobiko.|
|Sigara böreği||Pastry, rolled into a slim cylinder (often with a cheese filling), and fried.|
|Spiced meat roll||Denmark||A typical Danish type of head cheese typically made with pork belly that is flattened out and is spread with herbs and seasoning (salt, pepper, allspice) chopped onions and in some variants also parsley), and then rolled up.|
|Spring roll||A large variety of filled, rolled appetizers. The name is a literal translation of the Chinese chūn juǎn (春卷 'spring roll') found in East Asian and Southeast Asian cuisine.|
|Summer roll||Vietnam||A dish in Vietnamese cuisine traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (commonly known as rice paper).|
|Swiss roll||A type of sponge cake roll in which a thin cake layer is made of flour, eggs, and sugar and baked in a very shallow rectangular baking pan, upon which the cake is spread with jam or buttercream, rolled up, and served in round cross-sectional slices.|
|Taquito||Mexico||Spanish for "small taco," it is a Mexican food dish most often consisting of a small rolled-up tortilla and some type of filling.|
|Tofu skin roll||A dim sum dish with fillings that range from pork with vegetable, to fish or beef. It can be found in Hong Kong and among overseas Chinese restaurants.|
|Tootsie Roll||A brand of chewy candy that has been manufactured in the United States since 1896, it was the first penny candy to be individually wrapped. The current U.S. ingredients of a chocolate Tootsie Roll are: sugar, corn syrup, partially hydrogenated soybean oil (a trans fat), condensed skim milk, cocoa, whey, soya lecithin, and natural and artificial flavors.|
- Esposito, M.A. (2011). Ciao Italia Family Classics: More than 200 Treasured Recipes from Three Generations of Italian Cooks. St. Martin's Press. p. 191. ISBN 978-1-4668-0234-6. Retrieved July 20, 2017.
- Ravenel, S.; Blount, R. (2003). New Stories from the South: The Year's Best, 2003. New Stories from the South. Algonquin Books of Chapel Hill. p. 178. ISBN 978-1-56512-395-3. Retrieved July 20, 2017.
- Iengo, A. (2008). Cucina Napoletana: 100 Recipes from Italy's Most Vibrant City. New Holland Publishers, Limited. p. 74. ISBN 978-1-84537-989-6. Retrieved July 20, 2017.
- Maresca, T.; Darrow, D. (2000). La Tavola Italiana (in Italian). Akadine Press. pp. 288–289. ISBN 978-1-888173-39-0. Retrieved July 20, 2017.
- Gerard-Sharp, L.; Bell, B.; Hoefer, H. (1993). Sicily. Insight Guide Sicily. APA Publications. p. 376. ISBN 978-0-395-65778-2. Retrieved July 20, 2017.
- Plaisance, Stacey (February 21, 2014). "Fine dining while watching Mardi Gras parades". Daily Herald. Retrieved July 20, 2017.
- Wilson, N.T. (2005). Louisiana's Italians, Food, Recipes, & Folkways. Pelican Publishing Company. p. 130. ISBN 978-1-4556-0792-1. Retrieved July 20, 2017.
- Roahen, S. (2008). Gumbo Tales: Finding My Place at the New Orleans Table. W.W. Norton. p. 295. ISBN 978-0-393-06167-3. Retrieved July 20, 2017.
- Gleason, C.J.; Jaquez, J. (1982). Handbook of Mexican American foods: recipes, nutritional analysis, diabetic exchanges, and common practices. Intercultural Development Research Association. p. 18.
- Goldstein, J. (2004). Italian Slow and Savory. Chronicle Books. p. 174. ISBN 978-0-8118-4238-9. Retrieved June 15, 2017.
- Stevens, M. (2004). All About Braising: The Art of Uncomplicated Cooking. W. W. Norton. p. 238. ISBN 978-0-393-24118-1. Retrieved June 15, 2017.
- Conte, A.D. (2013). Gastronomy of Italy: Revised Edition. Pavilion Books. p. 306. ISBN 978-1-909815-19-3. Retrieved June 15, 2017.
- Helstosky, C. (2009). Food Culture in the Mediterranean. Food culture around the world. Greenwood Press. p. 100. ISBN 978-0-313-34626-2. Retrieved June 15, 2017.
- Saveur. Meigher Communications. 2004. p. 44.
- "Jeno Paulucci, food visionary behind the pizza roll, dies at 93". Washington Post. Retrieved 2016-12-19.
- "Amys Kitchen : Organic Foods : Cheese Pizza Snacks". www.amys.com. Retrieved 2016-12-19.
- "Our History". Totino's. Retrieved 16 February 2018.
- "the definition of roulade". www.dictionary.com.