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History of Spring Rolls
Spring rolls are filled, rolled small appetizers also called dim sum. They come in many varieties. They are found in South Asian, Southeast Asian, & East Asian cuisine. The name spring roll is a translation of the Chinese chūn juǎn (春卷 spring roll'). Depending on the location or region, fillings, wrappers and cooking techniques may vary.
Spring rolls have been very popular small bites in Asia for centuries. In China, where it's said spring rolls originated, they are consumed during the spring, hence the name.
Chinese spring rolls are savory rolls usually filled with cabbage, carrots and other vegetables, thinly wrapped in the shape of a cylinder. They are usually eaten during the Spring Festival in mainland China. Proteins are also incorporated such as pork., They small in size for snacking. The rolls get pan fried or deep fried before serving.
Non-fried spring rolls are usually bigger and filled with pre-cooked ingredients prior to wrapping.The wrappings are made of flour mix or batter mix.
Hong Kong style spring rolls are usually served as dim sum which are usually filled with shredded carrots, minced pork and bean sprouts. They are servde with Worcestershire sauce.
Here they are called Lumpia. The name lumpia derives from Hokkien lunpia. It is a savory snack just as the Chinese version only it is made of thin crepe pastry dough.They are filled with banana heart, vegetables, bamboo shoots, leeks, cabbages and sometimes minced proteins such as shrimp, beef, chicken or pork.They are sometimes served non-fried also.
Popiah is the name given in Taiwan. It is widely popular and flavored with herbs and peanut powder. Northern style spring rolls are served with a small amount of soy sauce. In southern Taiwan, the ingredients are generally boiled or blanched in plain water. Sometimes sugar is added along with the peanut powder before being wrapped.
This region prefers minced pork and fried crispy. Central Vietnam has a version of a fried roll called they they call Ram. It is made from whole shrimp with shell or deshelled and chopped shrimp. Green onions are added for flavor, and stuffed in rice paper before wrapping and deep frying.
Vietnamese spring rolls are different from Chinese spring rolls. They are smaller, and filled with fungi, shrimp, crab, taro, glass noodles, oyster mushrooms, and varieties of meat and shredded carrots. They are always wrapped in rice paper.
|Prep time||Cook time||Ready in||Yields|
- shrimp, peeled, deveined, chopped
- 1/2 head green cabbage, shredded finely thin
- 2 carrots, shredded finely thin
- 50 spring roll wrappers, thawed
- 2 stalks scallion or green onion, sliced thin
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1/2 teaspoon black pepper
- 1 teaspoon cornstarch
- 2 tablespoons oyster sauce
- 2-4 cups vegetable oil
- 1 teaspoon rice wine or mirin
- 1 cup egg wash or cornstarch slurry
- In a large bowl, combine the rice wine, soy sauce, cornstarch and pepper. Add in the shrimp and mix. Marinate 10 minutes. Heat a wok or large saute pan over medium high to high heat. Once it's hot, add 1 tablespoon of vegetable oil. Add the green onion, ginger and garlic and cook for 15-30 seconds stirring. Add cabbage, carrots, and cook 1 1/2 minutes then add the shrimp and oyster sauce and stir fry another 30 seconds. Remove the mix from pan to flat baking pan to cool and reserve.
- Tilt up the baking pan on one side so that excess liquid runs down. Discard the liquid once cooled to the touch.
- Wrapping Spring Rolls Mix cornstarch slurry: in a small bowl, whisk together 1 tablespoon cornstarch and 1 cup water(if using egg wash, 1 egg to 1 cup water mixed) Lay out 1 sheet of egg roll wrapping(cover the packaging with damp towel to prevent drying) Add 1 tablespoon of shrimp filling to egg roll wrapper and roll. Secure with cornstarch slurry/egg wash. Cover spring rolls with plastic wrap or place in zip lock bags to prevent drying while rolling remainder of them.
- Frying Spring Rolls When ready to fry, heat enough oil to cover spring rolls 2 cups minimum if using a wok. For deep fryer or heavy skillet to 350F 3-4 cups oil. Once oil is ready, cautiously add spring rolls, working in batches to the oil to fry. If using a wok turn the rolls occasionally. Fry evenly for about 3-4 minutes. Remove to a pan with cooling rack. Repeat with remaining. Serve with sweet chili sauce.
- Recipe Notes Ground pork, chicken, beef or turkey can be used to substitute. Freezing Spring Rolls: After rolling the spring rolls, do not cook them. Place them in a bag laid flat to prevent sticking and freeze.(added cornstarch on the rolls prevents sticking while freezing) Frying From Frozen Spring Rolls: When ready to cook, do not thaw. Place in hot oil while frozen and fry until golden brown for about 4-5 minutes at 350 degrees. rolls into the oil. Reheating Cooked Spring Rolls: Heat your oven to 300 F. Place Spring Rolls on a rack and into the oven. Bake for about 5-7 minutes or until crispy and reads 165 degrees internal temperature on a digital thermometer.