Spring roll
Spring rolls ( lumpia indon. ( letters to 1972. Loempia ); Chinese春卷/春卷, Pinyin Chun juǎn; Vietn Chá giò ) include an appetizer of southern Chinese cuisine from special dough sheets with a variety of fillings.
They are fried in a wok, the nichtfrittierte variant is usually referred to as a lucky roll. Variations are common in China, Taiwan, Thailand, Korea, Vietnam, Singapore, Indonesia, Japan and the Philippines.
China
Spring rolls are traditionally the Chinese New Year, the most important feast of the year, at which the onset of spring is celebrated. It symbolize the spring rolls silkworms that hatch at this time.
Spring rolls are eaten for Qingming festival in which the deceased is thought. The filling is said to have originally consisted of remnants of vegetable sacrifices that were offered to the deceased.
The filling of spring rolls can vary, but usually include soy or mung bean sprouts, finely chopped vegetables such as cabbage, carrots and onions, mushrooms, ground beef and glass noodles to it. The mixture is steamed with garlic, spices and soy sauce, about two tablespoons of filling wrapped in spring roll rolling or schultüte shaped thin and deep fried. To this end, various sauces can be served. The spring roll is usually made from wheat flour.
Vietnam
In Vietnam, fried spring rolls are nem ran ( in the north) or Chá giò called ( in the south) and served with lots of salad and a spicy fish sauce. The filling consists of pork, mushrooms, glass noodles, carrots and kohlrabi. There are also vegetarian fillings. Since the preparation is very time consuming, they are usually served on special occasions and family reunions or eaten in restaurants.
A variation is the unfrittierte spring rolls (or autumn role GOI Cuốn called ). It is filled with cooked pork belly and shrimp and served with lots of salad. The Vietnamese spring rolls also differ from the Chinese in that they are wrapped in rice paper.
Southeast Asia
In Indonesia and the Philippines, the spring rolls are called lumpia (older spelling loempia, with the same pronunciation ) popiah in Singapore. The smaller Thai spring rolls are called Poh pia tod.
In the Philippines, the filling often consists of minced vegetables and peanuts and a sweet sauce. These roles are Unfrittiert called lumpiang sariwa. Contains the pork filling on the Chinese model they are called lumpia Shanghai. When filling partly fish, shrimp, chicken or cheese are also used here. Lumpia can be part of a meal or a snack here. The Dutch have taken the small Indonesian spring rolls in a greatly enlarged form as a complete meal in the Dutch kitchen.
As a ready meal
In Germany, spring rolls are a popular frozen product. They are mostly pre-fried for preparation in the oven and just need to be thawed and heated. The frozen spring rolls are usually larger than their Chinese models and have significantly thicker dough.