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The origin of spring rolls can be traced back to China. First produced for Lunar New Year meals, spring rolls were rolled into a cylindrical shape and stacked to look like bars of gold. The name “spring rolls” came from the holiday celebration of the New Year marking the start of spring, according to the lunar calendar. In modern days, it is found in Chinese and various Southeast Asian cuisines. There are different types of wrappers, vegetable and meat fillings, cooking techniques, and even names for these spring rolls across the diverse cuisines.
You may have heard of spring rolls referred to as egg rolls. However, spring rolls and egg rolls differ in preparation, ingredients, and appearance. The original Chinese creation of spring rolls consists of wrappers that require flour and water, and it can be filled with various combinations of vegetables and meat. Spring rolls can be served fried or non-fried.
Egg rolls are a variation of the original spring roll that was created in American Chinese cuisine. Most believed that Chinese immigrant chef Lum Fung invented the egg roll in the 1930s in New York City. Aside from just flour and water, the wrapper for egg rolls also includes egg. The exterior look of egg rolls tend to have a thicker, bumpier outer texture than spring rolls.
In terms of cooking technique, spring rolls can be prepared in many different styles including fried, steamed, or baked. Spring roll wrappers, whether fried or non-fried, are always thinner than egg roll wrappers. Since they are made from a lighter dough, they’re semi-translucent, and they have a flaky, crispy texture when fried.
On the other hand, egg rolls are always deep-fried. It's the egg that gives an egg roll its thick, crunchy texture. When you bite into an egg roll, you’ll notice the wrapping has a crunchy outer layer and a chewy inner layer.
Every region and/or culture may have their own variation of spring rolls. The spring rolls with traditional roots are filled with combinations of meat and vegetable ingredients. These could contain cabbage, carrots, shrimp, pork, chicken, bamboo shoots, bean sprouts, and more.
In the US, American Chinese egg rolls and Vietnamese fresh spring rolls are largely consumed. Typical restaurant egg rolls include shredded cabbage, shredded carrots, and chopped roast pork as fillings. Vietnamese spring rolls, also known as “summer rolls”, are freshly rolled with rice paper. The ingredients used for the fillings are usually vermicelli noodles, carrots, cucumbers, lettuce, bean sprouts, shrimp, pork, and herbs (such as Thai basil, mint, or cilantro). It may include cooked proteins such as shrimp and pork inside the rolls, but the wrapped rolls don’t undergo an additional cooking process.
Making your own spring rolls at home is not all that complicated; preparing the ingredients for the filling of the spring rolls may be the most difficult part. Here’s one Cantonese spring roll recipe we’re sharing with you:
For the pork and marinade:
For the filling:
For the wraps:
Dipping sauces can add extra flavor to egg rolls and spring rolls. Popular condiments used as dipping sauces for these rolls include: savory sauces (such as soy, Worcestershire, and Vietnamese fish sauce), sweet sauces (like duck, hoisin, peanut, sweet and sour, and plum sauce), and spicy sauces (i.e. sriracha). Scroll to the end of this article for the spring roll sauces available at Umamicart.
The three top most common sauces for Vietnamese fresh spring rolls are hoisin sauce, Vietnamese nuoc cham (fish sauce), and peanut dipping sauce. The peanut dipping sauce provides the perfect richness and addition to the crunchy, fresh vegetable rolls with its creamy, sweet, and nutty flavor. Nuoc cham is sweet and tangy with a hint of citrusiness. Lastly, Hoisin is similar to soy sauce but an incredible upgrade with lots of umami from the soybeans. It’s sweet, savory, and adds depth to the flavor. You can’t go wrong with these three classic sauces!
While spring rolls are easy to eat and deliciously enjoyed on their own, it’s common for it to be served as just an appetizer since it goes well with almost anything! Fried rice is a perfect fit to consume alongside the flavorful stuffing and the crunchy outer layer of the spring rolls. Hot and sour or egg drop soups are always a hit when it comes to traditional meals. You can enjoy it with your spring rolls for a balance between the crunchy and flavorful spring rolls and the moist and faint flavors of the soups. Coleslaw is a fantastic side dish for those who want to add some extra veggies to their meal. It is also common in Vietnamese cuisine to serve spring rolls atop vermicelli noodles.
These are just a few of the dishes that may be served with spring rolls!
Check out what spring roll ingredients we carry here at Umamicart. From special sauces to wrappers and filling ingredients, we have it all!
Sauces
Filling Ingredients
Wrappers
Golden Coconut Curry Noodle Soup
Braised Pork Belly & Eggs
Chef Le's Homemade Summer Rolls with Sausage
Frankie Gaw's Butternut Squash and Pork Guo-Tie
Roast Duck
Vegetarian Clay Pot Rice
Chef Pradachith's Lao Khao Soi with Phil's Finest
Stuffed Salmon Pancakes with Fishwife x FBJ Smoked Salmon
Crispy Tofu with Seed + Mill Tahini Sesame Sauce
Napa Mille Feuille Nabe
Adobo Chicken Wings
Raku's Ebiten Udon with Lunar Hard Seltzer Yuzu Sauce
Luncheon Meat Musubi