Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian and Southeast Asian cuisine. The name is a literal translation of the Chinese
chūn juǎn (春卷 ‘spring roll’). The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region’s culture. Spring rolls of different shapes, sizes and fillings have been a popular snack in Asia for centuries.
It is believed that spring rolls originated from China. It was a seasonal food consumed during the spring, started as a pancake filled with the new season’s spring vegetables, a welcome change from the preserved foods of the long winter months. Fried spring rolls are generally small and crisp. They can be sweet or savoury; the latter are typically prepared with vegetables. This version is fully wrapped before being pan-fried or deep-fried.
Though spring rolls is of Chinese origin, but it was well liked by many including westerners especially the deep fried version. One of the reasons may be its crispiness and aromatic fillings.
This deep fried version are very common during parties, dim sum restaurants and gathering. It was also sold in the supermarket frozen session. The size is generally much smaller and the ingredients are simpler. It does not make sense to deep fry big spring roll as it will not be crispy as they are too much fillings. Therefore, finger snack size is ideal for the deep fried version.
This spring roll is best served when it is immediately prepared and the dip can be any chilli sauce that you liked.
Spring rolls are a seasonal food consumed during the spring; it started as a pancake filled with the new season’s spring vegetables, a welcome change from the preserved foods of the long winter months. In Chinese cuisine, spring rolls are savoury rolls with cabbage and other vegetable fillings inside a thinly wrapped cylindrical pastry. They are usually eaten during the Spring Festival in mainland China, hence the name. Meat varieties, particularly pork, are also popular. Fried spring rolls are generally small and crisp. They can be sweet or savoury, the former often with red bean paste filling, and the latter typically prepared with vegetables. They are fully wrapped before being pan-fried or deep-fried.
Non-fried spring rolls are typically bigger and more savoury. Unlike fried spring rolls, non-fried ones are typically made by filling the wrapping with pre-cooked ingredients. Traditionally, they 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 eats spring rolls on the third day of the third month of the lunar calendar.
Natalie
Beijing Shipuller Co., Ltd
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Post time: Sep-11-2025