Spring roll 春卷 also known as Popiah 薄饼 in Singapore, is a savoury dim sum appetiser commonly found In Southeast Asia. These crispy rolls, believed to be originated from China, were seasonal food commonly consumed in springtime. In Singapore, we normally have fried spring rolls or spring rolls eaten as is. Both versions of our spring rolls are filled with turnip and carrots with some other ingredients. The fried version is usually savoury and the as-is version is usually sweet & savoury.
After researching much about spring rolls, I realised that many countries have their own version of spring rolls. Here are the names of spring rolls in other countries for your interest:
South Korea: chungwon (춘권)
Japan: harumaki (春巻き)
Germany: Frühlingsrolle
France: nem (fried ones)
Poland: sajgonki
United States: Egg Roll
Netherlands & Belgium: Loempia
Scandinavia: vårrullar/er, Forårsruller or kevätkääryle
Argentina: Empanaditas Chinas
Brazil: rolinhos-primavera
Chile: Arrollado Primavera
Costa Rica: Rollito de primavera
Mexico: Rollos Primavera
Uruguay: Arrollados Primavera
Philippines, Indonesia & Venezuela: Lumpia
Vietnam: Chả giò
Australia: Chiko Rolls
Refer to the ingredient list below or go to our website at http://spicenpans.com/crispy-spring-roll-egg-roll/ for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Makes 26 pieces
2.1kg of turnip - cut into strips
220g of carrots - cut into strips
5 pieces of Chinese dried mushrooms - rehydrate & cut into strips
50g of dried shrimps - rehydrate & mince finely
A few dashes of white pepper
4 cloves of garlic - minced
1 teaspoon of sesame oil
2 teaspoons of light soya sauce
1 teaspoon of salt
2 cups of water
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