This article is about the Chinese dish. For the similar Chinese-American dish, see Egg roll. Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Spring rolls, Southeast Asian cuisine. Spring rolls were 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.
Non-fried spring rolls are typically bigger and more savory. Unlike fried spring rolls, non-fried spring rolls are typically made by filling the wrapping with pre-cooked ingredients. Spring roll 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 northern Taiwan, the ingredients are generally flavored with herbs, stir-fried, and sometimes topped with a finely ground peanut powder before being wrapped. In southern Taiwan, the ingredients are generally boiled or blanched in plain water.
Lumpia is the name for spring rolls in Indonesia and the Philippines, which was derived from Southern Chinese spring rolls. Philippine islands during the 17th century. They are often called “egg rolls” in Western countries, which is a misnomer. Depending on region, salad rolls were made differently. Some vegetarian families make vegetarian spring rolls rather than meat spring rolls. In Australia, a diverse range of authentic Asian cuisine is available due to immigration, multiculturalism, and the abundant fresh local produce. Both dim sims and Chiko Rolls were inspired by Chinese spring rolls.