Spring roll

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Spring rolls 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, Vietnam, Malaysia,Singapore, Indonesia and Philippines.


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.


In Taiwan, 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 (or po̍h-piáⁿ (薄餅) in Taiwanese, see popiah). Traditionally, non-fried spring rolls are a festive food eaten during the...
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