How to Fold Spring Rolls in Under 1 Min

How to Fold Spring Rolls in Under 1 Min
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. They were a seasonal food consumed during the spring. They 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. In Taiwan, Singapore, Malaysia and Thailand, the spring rolls come in a number of varieties and often called as popiah. Popiah is popular food in many countries. In northern Taiwan, the ingredients are generally flavored with herbs, stir-fried, and sometimes topped with a finely ground peanut powder before being wrapped. The northern Taiwanese style spring rolls are usually lightly topped with or accompanied by a soy sauce. 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. The most commonly eaten style of non-fried Taiwanese spring rolls is called rùn bǐng (潤餅) in Mandarin (or po̍h-piáⁿ (薄餅) in Taiwanese). The fried version with minced pork is called egg rolls or chả giò (southern Vietnam), nem cuốn, chả cuốn or Nem rán (northern Vietnam). Central Vietnam has its own version of a fried roll called Ram. Ram is always made from whole shell-on shrimp or chopped deshelled shrimp and some green onion, wrapped in rice paper and deep fried. Ram, like most specialty food items from central Vietnam, are not widely available in Vietnamese restaurant overseas. A Vietnamese egg roll is different from a Chinese spring roll in that it 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 always used as the wrappers. A few Vietnamese restaurants in western countries may use Chinese spring roll wrappers due to the unavailability of rice paper. In South Korea, a spring roll is known as chungwon (춘권). They are not as popular as other fried foods, but are occasionally found at bars, street stalls, or as a banchan (side dish) at restaurants. In Japan, a spring roll is known as a harumaki (春巻き). Lumpia is the name for spring rolls in Indonesia and 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). 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 and leeks, or sometimes also minced meat; chicken, shrimp, pork or beef. It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried).