The term spring rolls includes a wide range of filled, rolled, or dim sum appetizers found in East Asian, South Asian, and Southeast Asian cuisine. The name is a literal translation of the ‘spring roll’ (Chinese chūn juÿn).
The type of wrapper, fillings, and cooking technique used, as well as the name, vary significantly within this vast area. The specifics of this dish largely depend on the culture of the region. As such, you will find many different varieties of this tasty snack across Asia.
Authentic Chinese spring rolls are soft, light, and crispy. The filling is also sweet, full of tender vegetables/ In spring rolls, every single ingredient in the mixture should be tasted and differentiated.
About Chinese Spring Rolls
In Chinese cuisine, spring rolls are savory rolls inside a thinly wrapped cylindrical pastry with cabbage and other vegetable fillings. They’re usually consumed in mainland China during the Spring Festival, hence the name. Varieties with meat, especially pork, are also popular.
In general, fried spring rolls are small and crisp. These may be sweet or savory; usually, the latter is made with vegetables. Before they are pan-fried or deep-fried, they are wrapped tightly.
Non-fried rolls in the spring are typically larger and savorier. Like fried spring rolls, unfried spring rolls are usually made by filling the wrappers with precooked ingredients.
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