Misplaced Pages

#223776

34-556: The origins of the egg roll are unclear and remain disputed. Egg rolls are very similar to, but distinct from, the spring rolls served in mainland China , and were first seen in the early 20th century in the United States. Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States , has stated that the modern American egg roll was probably invented at a Chinese restaurant in New York City in

68-413: A hoisin peanut sauce are all common dipping sauces. A typical hoisin dipping sauce includes chilli, hoisin sauce, peanut butter and sugar. A standard "nước mắm pha" (nước chấm) dipping sauce is composed of fish sauce, lime, garlic, sugar, and chillies or simply fish sauce, sugar and vinegar. In Australia, a diverse range of authentic Asian cuisine is available due to immigration, multiculturalism , and

102-496: A Thai immigrant in 2006, are stuffed with cabbage, cilantro, iceberg lettuce, jalapenos, avocado, cucumbers and rice noodles. They can be found at numerous restaurants and food stalls in the city. In Brazil, spring rolls are called either rolinhos-primavera ( IPA: [ʁoˈlĩɲus pɾimɐˈvɛɾɐ] ), which is an approximate free translation from English, or as it is called in Japanese restaurants and among people who are used to

136-773: A Vietnamese delicacy known as "gỏi cuốn". Depending on the region, salad rolls were made differently. Some vegetarian families make vegetarian rice paper rolls rather than meat rice paper rolls. However, the typical ingredients include slivers of cooked pork (most often cha pork sausages), shrimp, sometimes chicken or tofu, fresh herbs like basil or cilantro, lettuce, cucumbers, sometimes fresh garlic, chives, rice vermicelli, all wrapped in moistened rice paper. A typical "gỏi cuốn" may only contain boiled pork, boiled rice noodles, cucumber, carrot and herbs. Fresh Vietnamese rice paper rolls can be made at home or found at Vietnamese restaurants and some grocery stores. They are served at room temperature with dipping sauce. Nước chấm , tương xào, or

170-476: A common treat carried by catering services and are usually served with a small bowl of sweet and sour sauce to dip them in. In Venezuela , spring rolls are called lumpia as in the Philippines and Indonesia . Many Chinese restaurants sell them, and they are usually served with sweet and sour or soy sauce . Pan frying Pan frying or pan-frying is a form of frying food characterized by

204-486: A finely ground peanut powder before being wrapped. In southern Taiwan, the ingredients are generally boiled or blanched in plain water. Sometimes caster or super fine sugar is added along with the peanut powder before all the ingredients are wrapped. In Japan, spring rolls are known as harumaki ( 春巻き ) and are often served with karashi mustard or soy sauce. Lumpia is the name for spring rolls in Indonesia and

238-465: A flour-based wrapper. Nom Wah Tea Parlor in New York City claims the oldest or original egg roll. The restaurant has been in operation since 1920 and states they have been making their very large egg rolls using a thin omelette or 'egg crêpe' wrapper since 1929 (unlike modern variations which use a wheat dough wrapper). While there are many types of spring rolls native to East Asia and available in authentic Chinese, Thai, and Vietnamese restaurants in

272-842: A separate menu option, and these spring rolls may be served with a cold filling wrapped in Banh trang rice paper wrappers (particularly at Vietnamese restaurants that serve both egg rolls and spring rolls as appetizers), or fried, as seen in some Thai and Chinese eateries. When fried, spring rolls served in Asian restaurants in the United States usually have a smaller diameter and a lighter, crispier skin made out of thinner sheets of wheat or rice dough. Spring roll Spring rolls are rolled appetizers or dim sum commonly found in Chinese , Vietnamese and Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as

306-416: A shallower cooking vessel is used for pan frying than for deep frying ; however, using a deep pan with a small amount of oil, butter or bacon grease does reduce spatter. A denser cooking vessel is better than a less dense pan because the added mass will improve temperature regulation. An electric skillet can be used analogously to an electric deep fryer , and many of these devices have a thermostat to keep

340-624: A supermarket, which is the Chiko Roll . Rather than using pastry with a rolling technique, they have a more doughy texture. In Austria, Switzerland, and Germany, deep-fried spring rolls are called Frühlingsrolle , while the Vietnamese salad rolls are called Sommerrolle ("summer roll"). The French call them nem for the fried ones and rouleaux de printemps for the others, whereas in Poland, they are known as sajgonki , named after Saigon ,

374-622: 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 are 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

SECTION 10

#1732780952224

408-543: Is a fried dish usually available as a dim sum . They typically contain minced pork, shredded carrot, bean sprouts and other vegetables served with dipping sauce . In Taiwan , the most commonly eaten non-fried spring rolls are popiah , called rùn bǐng ( 潤餅 ) in Mandarin or po̍h-piáⁿ ( 薄餅 ) in Hokkien. In northern Taiwan, the ingredients are generally flavoured with herbs , stir-fried , and sometimes topped with

442-416: Is a misnomer. Central Vietnam has its own version of a fried roll called "ram". Ram is always made from whole shell-on shrimp or chopped de-shelled shrimp and some green onions, wrapped in rice paper and deep fried. Like most speciality food items from central Vietnam, ram is not widely available in Vietnamese restaurants overseas. A Vietnamese imperial roll is different from a Chinese spring roll in that it

476-462: Is also available in some). They are also found in buffet -like fast food restaurants, and can be called either by the Japanese or Brazilian Portuguese name, but most often the latter. In Chile, spring rolls are called arrollado primavera , and supermarkets, street vendors and Chinese restaurants sell them. (However, in other countries, "arrollado primavera" refers to a savoury pinwheel-type roll made with thin sponge cake and should not be confused with

510-645: Is often served as an appetizer or snack , and might be served deep fried or fresh (unfried). In both Malaysia , Singapore and Thailand , it is called popiah similar to in Taiwan, while in Myanmar , it is referred as kawpyan (ကော်ပြန့်). The Cambodian fried spring rolls are called chai yor ( Khmer : ចៃយ៉ ) or naem chien ( ណែមចៀន ). Despite originating in the Chinese Cambodian community, nowadays fried spring rolls have spread throughout

544-648: Is the main filling ingredient in modern egg rolls. Despite the name, egg rolls do not typically contain egg in the filling. In addition to its disputed origin, it is unclear how the word "egg" appeared in the name, since the predominant flavor in American egg rolls is cabbage, not eggs. A 1979 article in The Washington Post speculated two possible theories: 1) that the word for "egg" in Chinese, ( 蛋 , Mandarin: dàn , Cantonese: daan6 ), sounded similar to

578-488: Is typically smaller and contains ground or chopped meats/seafood such as pork, crab, shrimp, chicken, taro or cassava , glass noodles , wood-ear fungi or oyster mushrooms, and shredded carrots. Rice paper is traditionally used as wrappers. However, several Vietnamese restaurants in Western countries may use egg spring roll wrappers due to the unavailability of rice paper or ease of use. Rice paper rolls or summer rolls are

612-609: The Philippines , which was derived from Southern Chinese spring rolls. The name lumpia derives from Hokkien lunpia ( Chinese : 潤餅 ; pinyin : rùnbǐng ; Pe̍h-ōe-jī : jūn-piáⁿ, lūn-piáⁿ ) and was introduced in the Philippine islands during the 17th century. It is a savoury snack made of thin crepe pastry skin enveloping a mixture of savoury fillings, consists of chopped vegetables; carrots, cabbages, green beans, bamboo shoots, banana heart and leeks, or sometimes also minced meat; chicken, shrimp, pork or beef. It

646-571: The Chilean version.) In Costa Rica , spring rolls are called in Spanish rollito de primavera ("little spring roll"), but are popularly known as "Taco Chino" and are offered in almost all Chinese restaurants as an entree or appetizer. In Mexico, spring rolls are called rollos primavera (which translates directly to "spring rolls") and are sold in many Chinese restaurants and fast-food establishments accompanied with sweet and sour or soy sauces. On

680-648: The United Kingdom spring rolls used to be, and sometimes still are, known as pancake rolls , though these tend to be somewhat larger than those described as spring rolls. In the Nordic countries , they are known as vårrullar/er (Swedish/Norwegian), forårsruller (Danish), or kevätkääryle (Finnish). Madison has a hyper-local variety of spring roll unique to the city. In Madison, spring rolls are often served in an extra large format weighing between 1-1.5 lbs. These spring rolls, originally created by

714-504: The United States, American egg rolls are distinctive. A typical "New York–style" egg roll measures approximately two inches in diameter by six inches in length, with a thick, chewy, crispy, bumpy exterior skin. Egg rolls, like other Americanized Chinese food specialties, may contain vegetable cultivars and flavor profiles that are not common in China, including broccoli . Restaurants that serve egg rolls occasionally also offer spring rolls as

SECTION 20

#1732780952224

748-512: The abundant fresh local produce. Both dim sims and Chiko Rolls were inspired by Chinese spring rolls. Small spring rolls that have either a vegetable filling, or a meat filling are a popular snack sold in many takeaway shops in Australia. Frozen spring rolls can also be purchased in supermarkets, to cook at home. Australians also have their own version of a spring roll that can be found in many fish and chip shops in Australia and bought from

782-610: The city from which many of the Vietnamese immigrants in Poland originated. In the Netherlands and Belgium , spring rolls are known as loempia and are deep-fried or sometimes baked. They are thought to have been introduced by immigrants (including Chinese) from Indonesia, a former colony of the Netherlands. Loempias are filled with bean sprouts , chopped omelette , and sliced chicken or crab. It's also getting more common for loempias to appear with sweet and spicy sauces. In

816-567: The country. They are different from Chinese spring rolls with their filling often not being cooked before frying, making Cambodian spring rolls lighter. In addition to that, fish sauce is usually used in the filling, instead of oyster or soy sauce , and Cambodian spring rolls, if not reheated, are fried only once. The fried version with minced pork or chicken is called imperial rolls or chả giò (southern Vietnam), nem cuốn , chả cuốn or Nem rán (northern Vietnam). They are often called "egg rolls" and "spring rolls" in Western countries, which

850-399: The early 1930s, by one of two chefs who both later claimed credit for the creation: Lung Fong of Lung Fong's, or Henry Low of Port Arthur. According to Coe, Low's recipe, printed in a 1938 cookbook, Cook at Home in Chinese , included " bamboo shoots , roast pork , shrimp , scallions , water chestnuts , salt, MSG , sugar, palm oil , and pepper," but notably did not include cabbage, which

884-409: The food does not overcook by the time the interior reaches the proper temperature, and to keep foods in a moister state. However, the oil should always be hot enough to ensure that the moisture in the food can escape in the form of steam ; the force of the steam escaping keeps the oil from soaking into the food. The same amount of oil is used as for sautéing – just enough to glaze the pan. Generally,

918-426: The liquid (in this case, oil) at the desired temperature. Foods to be pan fried are sometimes covered with a batter or breading . Batters consist of dried ingredients such as flour or cornstarch in conjunction with liquids such as milk, water or other beverages. Breading can be as simple as dusting the food in flour or, more commonly, what is called the "standard breading procedure", which involves first dusting

952-399: The moisture in foods such as meat and seafood. The food is typically flipped at least once to ensure that both sides are cooked properly. Pan frying takes place at lower heat than sautéing . This is because the food to be pan fried – such as chicken breasts, steak, pork chops, or fish fillets – is not cut into small pieces before cooking. It requires a lower heat so that the exterior of

986-425: The name, vary considerably depending on the region's culture, though they are generally filled with vegetables. Spring rolls are a seasonal food consumed during the spring, and 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

1020-683: The northwest border with the US, especially in Mexicali, Baja California , the spring rolls are known as chunkun ; this name could be related to the Korean chungwon (춘권). They are deep-fried and usually served with ketchup topped with a dot of hot mustard as a dipping sauce. In Argentina and Uruguay , spring rolls are commonly known as empanaditas chinas (Chinese turnover) and also arrolladitos primavera (which translates directly to "spring rolls"), and supermarkets and Chinese restaurants sell them. They are

1054-634: The plate by the way it came to Brazil from Japanese immigrants , "spring roll" ( 春巻き , harumaki ) ( IPA: [haɾɯmaki] ). They can be found mostly in Chinese restaurants, usually served with a molho agridoce ( sweet and sour sauce) to dip, usually bright red and hot, made with ketchup, vinegar, sugar and sometimes spices such as star anise , which accompanies some other kinds of dishes, and can include onion and sweet pepper . Some Japanese restaurants also serve spring rolls in Brazil, but generally plain or with soy sauce to dip ( molho agridoce

Egg roll - Misplaced Pages Continue

1088-414: The use of minimal cooking oil or fat (compared to shallow frying or deep frying ), typically using just enough to lubricate the pan . In the case of a greasy food such as bacon , no oil or fats may need to be added. As a form of frying, the technique relies on oil or fat as the heat transfer medium, and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain

1122-431: The word for "spring", ( 春 , Mandarin: chūn , Cantonese: ceon1 ), and 2) that southern Chinese chefs relied on using eggs when trying to make thin wrapper skin from flour and water. Another possible origin of the name is from a recipe for "egg roll" (also labeled as "dan gun") in the 1917 cookbook The Chinese Cook Book by Shiu Wong Chan. This recipe called for meat and vegetables rolled inside a layer of fried egg rather than

1156-543: 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 (三月三 sān yuè sān). The wrappings can be a flour-based mix or batter . Spring roll

#223776