is an umbrella term used in Western culture
to describe disparate varieties of filled, rolled appetizers similar to the Chinese chūn jǔan (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
Eastern and northern China
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.
, spring rolls also come in a number of varieties .
Fried vs. non-fried
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
(薄餅) in Taiwanese, see popiah
). Traditionally, non-fried spring rolls are a festive food eaten during the... Read More