Spring roll

Spring roll is a type of Asian appetizer or snack that is commonly served in East Asia, Southeast Asia, and South Asia. The name "spring roll" is a direct translation of the Chinese term chūn juǎn (春卷).

History

The origin of the spring roll can be traced back to the Eastern Jin Dynasty in China, where it was a type of pancake filled with vegetables and meat that was eaten to celebrate the arrival of spring. This is believed to be the origin of the name "spring roll".

Preparation

Spring rolls are typically made by filling a thin wheat or rice flour wrapper with a mixture of finely chopped vegetables, meat, or seafood, and then rolling it into a cylindrical shape. The rolls are then either deep-fried until crispy, or served fresh, depending on the regional variation.

Variations

There are many regional variations of the spring roll throughout Asia. In China, spring rolls are typically filled with vegetables and sometimes meat, and are often served as part of a dim sum meal. In Vietnam, a popular version of the spring roll is the gỏi cuốn, which is made with a translucent rice paper wrapper and filled with shrimp, pork, and herbs. In the Philippines, a similar dish is known as lumpia, which can be either fresh or fried and is typically filled with ground pork or beef and vegetables.

Cultural significance

In many Asian cultures, spring rolls are traditionally eaten during the Lunar New Year as a symbol of wealth and prosperity for the coming year, due to their resemblance to gold bars.

See also

• Egg roll
• Samosa
• Empanada

This Asian-food related article is a stub. You can help WikiMD by expanding it.

• 

  Spring rolls on sale

• 

  Vegetable Spring Rolls

• 

  Loenpia Gang Lombok Semarang

• 

  Yosri Popia Goreng

• 

  Spring rolls in restaurant in Siem Reap

• 

  Spring rolls

• 

  Goi cuon Phuongnhu