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Spring rolls is an umbrella term used in some Western cultures to describe disparate varieties of filled, rolled appetizers similar to the Chinese chūn juǎn (春卷, lit. "spring roll"), from which the term was derived. East and Southeast Asian cuisine foods referred to by the term have different names depending on their country of origin, as well as the type of wrapper, fillings, and cooking techniques used.
They are commonly eaten in certain Asian countries, most notably China, Taiwan, Hong Kong, Vietnam, Malaysia, Singapore, Indonesia and Philippines.
In Chinese cuisine, egg rolls are sweet spring rolls with red bean paste inside from areas such as Zhejiang in eastern China, and northern China. Spring rolls are usually eaten during the Spring Festival in China, hence the name.
In Taiwan, spring rolls also come in a number of varieties, such as:
Fried spring rolls are generally smaller and crisper. They can be sweet or savory; the latter are typically prepared with 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 rùn bǐng (润饼) 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 day of the 3rd month of the lunar calendar (三月三 sān yuè sān). The wrappings can be a flour based mix or batter.
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.
Spring roll is usually available as a dim sum dish.
In Thailand, there are many types(three, apparently) of spring roll style dishes.
Fresh type,"Guay-tiew lui suan"(ก๋วยเตี๋ยวลุยสวน). Guay-tiew lui suan contains various fresh vegetables and juicy cooked meat wrapped in steamed ([long-uncutting]) noodle sheets(pen pang แผ่นแป้ง) then, topped with sweet, sour and spicy green dressing.
Fresh type,"Por-pia sod"(ปอเปี๊ยะสด). The appearance of Por-pia sod is similar to Guay-tiew lui suan with some differences in ingredients(sai ใส้) and pen pang. The dressing of Por-pia sod is sweet-tasting with high viscosity and a mailard color style.
Fried type,"Por-pia tod"(ปอเปี๊ยะทอด). Generally, Por-pia tod is smaller than the above two types with strong taste [sai]. Pen pang & Sai are modified to be suitable for frying. The dressing of Por-pia sod is high viscosity, transparent, heterogenous sweet and sour taste (nam jim buay น้ำจิ้มบ๊วย).
In some restaurants, gỏi cuốn, a Vietnamese salad roll, is referred to as a "spring roll"; others use the term "summer roll". Ingredients include slivers of boiled pork, shrimp, rarely chicken or tofu, fresh herbs, lettuce, sometimes fresh garlic chives, rice vermicelli, all wrapped in moistened rice paper, served at room temperature with fermented soybean sauce (tương xào) or hoisin sauce. 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 takes away that feeling.
The fried version with minced pork is called chả giò (southern Vietnam), nem, or Nem rán (northern Vietnam); it has been mistakenly referred to as an egg roll or spring roll on some restaurant menus. Central Vietnam has its own version of a "fried roll" called "Ram." "Ram" is always made from whole shell-on shrimp or chopped deshelved shrimps and some green onion, wrapped in rice paper and deep fried. "Ram", like most food items from central Vietnam, are not widely available in Vietnamese restaurant overseas. The collective Vietnamese "egg rolls" are different from the Chinese egg roll in that it is typically smaller and contains ground or chopped protein such as pork, crab, shrimp (but rarely) chicken, taro, glass noodle, wood-ear mushrooms and shredded carrots. It would be more correctly referred to as a "Vietnamese fried Roll". It is sometimes called eggrolls even though no eggs are used in the making. Rice papers are always used as the wrappers in Vietnam. Vietnamese restaurants in western countries tend to use the Chinese eggroll wrappers due to the inavailability of rice papers initially. However, some restaurants have slowly reverted back to using rice papers now that they are widely available.
To create a dipping sauce nước mắm pha (nước chấm) renowned in central Vietnam, add fish sauce, lime, garlic, sugar, small red and green peppers and water. Mince the garlic and peppers. Add the sugar into a bowl of hot water to help dissolve it quickly. Add fish sauce, lime, and the minced garlic and peppers into the sugar water.
It can also be found at some Grocery Retail stores in the U.S., such as Trader Joe's.[1]
In Australia, a diverse range of authentic Asian cuisine is available due to immigration, multiculturalism, and the abundant fresh local produce. Both Dim Sims and chiko rolls were inspired by spring rolls.
Australians also have their own version of spring roll, that can be found in many fish and chip shops in Australia. Rather than using pastry with a rolling technique they have a more doughy texture.
Spring roll are served everyday in "The Spoon" (a famous buffet restaurant) as it's the signature dish of the restaurant.
Lumpia is the name for spring rolls in the Philippines and Indonesia.
In South Korea, a spring roll is known as chungwon (춘권). They are not as popular as other fried foods, but are occasionally found at bars, street stalls, or as a banchan (side dish) at restaurants.
In the Netherlands and Belgium, spring rolls are known as loempia, and are deep-fried or sometimes baked. ln Sweden, they are known as vårrullar,[2] while in Poland, they are known as Sajgonki. They are thought to have been introduced by immigrants from Indonesia. Loempias are filled with bean sprouts, chopped omelette, and sliced ham.
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.
In Chile, spring rolls are called Arrollado Primavera, and supermarkets, street vendors and Chinese restaurants sell them.
In Mexico, spring rolls are called Rollos Primavera, and are sold in many Chinese restaurants and fast food establishment. In the northwest border with the US, specially in Baja California, the spring rolls are known as chunkun, this name could be related to the Korean chungwon (춘권), they are deep-fried and they are usually served with ketchup topped with a dot of hot mustard as dipping sauce.
In Uruguay and Argentina, spring rolls are called Arrollados Primavera, and supermarkets and Chinese restaurants sell them. They are common treat carried by catering services and usually served with a small bowl of hot soy sauce to dip them in.
In Brazil, spring rolls are called either rolinhos primavera (IPA: [ʁoˈlĩɲu pɾimɐˈvɛɾɐ]), which is an approximate free translation from English, or as it is called in Japanese restaurants and among people which are used to the plate by the way it came to Brazil from Japanese immigrants, "spring roll" (春巻き Harumaki) (IPA: [haɽu͍maki]). They can be found mostly on Chinese restaurants, usually served with a molho agridoce (sweet and sour sauce) to dip, usually bright red and hot, made with ketchup, vinegar, sugar and sometimes spices as star anise, which accompanies some other kinds of dishes, and can include onion and sweet pepper. Some Japanese restaurants also serve spring rolls in Brazil, but generally plain or with soy sauce to dip (molho agridoce is uncommon but also available in some). They are also found on buffet-like fast food restaurants, and can be called either by the Japanese or Brazilian Portuguese name, but most often the latter.
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