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Spring Rolls

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description Spring Rolls Overview

Spring rolls are filled wrappers found in several East and Southeast Asian cuisines, with ingredients and preparation varying substantially by region. Fried versions commonly use thin wheat-based wrappers around vegetables, meat, seafood, or noodles, while Vietnamese fresh rolls typically use softened rice paper with herbs, rice vermicelli, vegetables, and sometimes shrimp or pork. They are usually served as an appetizer or snack with a dipping sauce.

help Spring Rolls FAQ

Are spring rolls fried or fresh?

Both preparations are called spring rolls in English. Chinese-style chun juan commonly use thin wheat wrappers and frying, while Vietnamese goi cuon use softened rice paper and are served fresh.

What is the difference between spring rolls and Vietnamese summer rolls?

Vietnamese summer rolls, usually called goi cuon, are fresh rice-paper rolls served cold with herbs, noodles, shrimp, pork, or tofu. Fried spring rolls use a wheat-based wrapper and hot oil, so they have a crisp shell instead of a soft translucent wrapper.

What fillings are traditional in spring rolls?

Fried versions often contain cabbage, carrot, mushrooms, glass noodles, pork, or shrimp. Vietnamese goi cuon commonly combine rice vermicelli with fresh herbs and shrimp, pork, or tofu.

How do I keep fried spring rolls crisp instead of soggy?

Keep the filling cool and fairly dry, avoid overfilling, seal the wheat wrapper firmly, and fry in small batches. Rice paper is normally used for fresh rolls, while thin wheat wrappers are designed for the fried style.

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