Talk:Spring roll

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A correction should be made in this article, where it is stated that a spring roll is "never deep fried". Spring rolls are often fried in American, Vietnamese, Chinese and Japanese cuisine, and deep frying is not excluded from this method. In other countries a spring roll may be boiled in a light broth or salted water, however they are almost never eaten raw. Further, this article contradicts the article on Summer roll, which are typically eaten raw, in contrast to a spring roll. --riyley 1:14pm, 16 Nov 2006 (MST)

What are julienned vegetables? --Abdull 13:25, 18 Jun 2005 (UTC)

Julienned just refers to a way of cutting them. Personally when I make egg rolls or spring rolls, I just stick the vegetables in a food processor until they're cut up small (but not liquified)

This article needs some serious work, and needs to be merged with the summer roll article, depending on locality, summer rolls == spring rolls. I have been to many Vietnamese resturants, and only ever seen one use the phrase "summer roll", most use the phrase "spring roll". Dividing this article by country and even region would be a good idea, within Vietnam alone different regions have very different methods of making spring rolls. Com2kid 01:44, 29 December 2006 (UTC)

The paragraph on Vietnamese "egg rolls" is actually incorrect - these are the actual spring rolls, made of a wheat-based pastry. There is no such thing as a roll made of rice paper that is fried up. I've also never heard of the rice paper rolls/summer rolls referred to as spring rolls. I agree with Com2kid that this article needs a lot of work. Pyon 07:20, 5 May 2007 (UTC)

Perhaps it is a regional thing, but in St. Paul / Minneapolis, where there is a rather large Vietnamese community (and a great number of restaurants), the names of these two foods are the opposite of what is generally described in this article. That is, the rice-paper wrapped rolls (stuffed with rice noodle, lettuce, mint, cilantro, bean sprouts, red roast pork and cooked, halved shrimp are universally referred to as Spring Rolls; they are most commonly served with a sauce made of Hoisin, peanuts and chili. Likewise, the deep fried wheat-pastry wrapped rolls (stuffed with a mixture of ground pork & shrimp, finely shredded carrot and black fungus and bean thread are universally known as Egg Rolls; they are served with Nước chấm.
This convention appears to carry over to all of the other restaurants in the area run by various Southeast Asian immigrants. Menus at Cambodian, Laotian, Hmong and some Thai restaurants use the same terminology as the Vietnamese establishments (however, the Thai restaurants serve the fried rolls with a very sweet dipping sauce similar to a thin Chinese duck sauce but more sweet. Lastly, I will echo another comment - I have neither seen nor heard of a rice-paper roll ever being deep fried.. 24.118.132.50 (talk) 16:46, 20 July 2008 (UTC)

This article claims that spring rolls are made with phyllo dough, which is a pastry sheet of Greek origin made with buter. Spring roll wrappers are made without any fat, and are frequently made with rice flour. In short, the word phyllo has no business appearing in this article unless it is used in comparison with the actual material that is used. Sun da sheng 02:31, 14 February 2007 (UTC)


No variants are commonly called "eggrolls" in Australia, although they are in the USA. Eregli bob 11:13, 3 December 2007 (UTC)

I am afraid not, in the US Eggrolls and Spring rolls are two different things.Reigndog (talk) 18:39, 4 April 2013 (UTC)

The Chiko roll in Australia is not a spring roll, spring rolls are also sold in Australia alongside Chiko rolls in many cases, they are large and deep fried also. —Preceding unsigned comment added by 205.144.127.200 (talk) 18:50, 29 May 2008 (UTC)

Article history=Edit

There seem to be much more complete articles for spring roll' in the edit history. I think the current page may be a result of vandalism, but a quick glance over previous edits does not reveal an un-vandalized version. Someone with some time and knowledge should looking into fixing this. TheTyrant (talk) 14:40, 28 May 2008 (UTC)TheTyrant

You are correct. Large amounts of vandalism on 14 March 2008 by IP user 63.194.84.113. I have restored the edits and did a major cleanup. I don't know if the user thinks much of the info was unencylopedic? Benjwong (talk) 00:37, 29 May 2008 (UTC)

A non-fried fried pastry?Edit

According to the definition in this article, a spring roll are fried pastries that can be found in several Asian countries.

Further in the article, I read :
Fried vs. Non-fried
(...) Non-fried spring rolls are typically bigger and more savory.

So, according to the definition of spring rolls, we are discussing "Non-fried fried patries" here.

I suspect something is incorrect. Either, the definition of 'spring roll' should be "a specific type of pastries, usually fried", or what they describe as 'non-fried spring rolls' aren't spring rolls. Then, that should read: "another type of pastry is very similar to spring rolls, but they are not fried".

Please, correct the article if you know what can be called a spring roll.

I will also remove the part that says spring rolls are found in several Asian countries out of the definition, because if they are part of the definition, restaurants in other parts of the world can make the same things (or import them from Asia), but then they would no longer be spring rolls according to the wikipedia definition. Johan Lont (talk) 15:51, 8 February 2009 (UTC)

In the UK they are always fried unless served as Dim Sum in which case their usually steamed mincemeat. They are also always called Vegetable Spring Rolls (sometimes with and sometimes without carrots) unless they contain mincemeat which are just called Spring Rolls, they are also quite commonly served with a duck filling. WatcherZero (talk) 02:25, 9 August 2010 (UTC)

GrammarEdit

I would have corrected this passage, which is generally the kind of writing that gives Wikipedia a bad name:

"A popular joke variant involves substituting the rice paper for sliced white bread, and a can of Tom Piper's Braised Beef instead of sliced carrot, vermicelli noodles, and pork. The rolls are then "fried" in a sandwich press machine, instead of a deep frier. This was introduced in the spoof show "Life Support"."

However, I'm not sure what to correct it to. Presumably whoever wrote this meant that the joke version contains white bread instead of rice paper, but s/he wrote the exact opposite; also, I find it hard to miss the implication that the can and all goes into the sandwich, not just its contents. Is a "sandwich press machine" what everybody else in the world calls a Sandwich toaster? "Frier" should be "fryer", and finally, to mention that something was invented on a TV show that I've never heard of and which there is no link to, does not illuminate the subject at all. I'll correct the no-brainers. Lexo (talk) 20:28, 18 March 2009 (UTC)

What is it?Edit

This article would benefit if it could answer the question: What is a spring roll? —Preceding unsigned comment added by Chaneski (talkcontribs) 14:36, 25 October 2010 (UTC)

They're claiming "spring roll" means any egg roll... But, in the United States, "spring roll" means a vegetarian egg roll (not vegan, but vegetarian), while "egg roll" is used for ones with meat, differentiating the two. So, this wikipedia page has completely confused me. And, it has a lot more written in it than the egg roll page does. My understanding makes complete sense... Spring... Plant-based fillings... Hello! But, the way they say to use it makes no sense. So, I think they got it wrong. And, why are they calling the filling dim sum? It isn't dim sum. --174.19.181.117 (talk) 06:13, 14 September 2014 (UTC)

US useEdit

Should the article note the fairly popular use in the US of spring roll to refer to cold rolls/Goi cuon? --TheSeer (TalkˑContribs) 00:50, 22 August 2013 (UTC)

US usage is extremely variable. Some people believe that spring roll is just the correct translation of a Chinese name for what the US used to call egg-rolls, that is large deep fried rolled skins around cabbage, maybe bean sprouts, maybe ham, maybe shrimp.... Some people think egg-rolls are like that and fairly thick, while thinner ones are spring rolls. Some people think spring rolls are cold and not fried, often these people have in mind a Vietnamese Goi cuon. This page and the egg roll page both show these terms have no clear meaning in English. Colin McLarty (talk) 00:42, 27 September 2013 (UTC)
Just now on line I find some believe egg-rolls contain meat and spring rolls have only vegetables. Colin McLarty (talk) 00:51, 27 September 2013 (UTC)
I would think the problem is that egg-rolls and spring rolls are clearly two different things but the numbers of differences can very.
On the main egg-roll article, there is a citation that links to an article written by no less of an authority than Chinese-American chef Martin Yan. There Yan details the main difference between the two. Egg-rolls have eggs as part of the wrapper, along with wheat flour and water. Spring rolls just have the wheat flour and water.
This one ingredient different causes several changes. The inclusion of the eggs causes egg-rolls to be darker, slightly chewer and with a rougher outer texture. Spring rolls, with the lack of egg, fry up slightly crispier with a lighter color and a smoother outer texture. All of this is directly from Chef Yan, not myself, so it can be taken as authoritative.
And all that is clear enough. The problem or confusion if you will, most often centers around the filling and the size. At this point, we mostly have personal experience. Your average Chinese restaurant in America is bound to have a dish called an egg-roll. This egg roll is going to have the wrapper made from egg, wheat flour and water. It will be filled with assorted vegetables and a protein. The protein can be shrimp, pork, chicken or a combination of shrimp and pork. The differences in the protein are often regional, with some areas only having shrimp and/or pork while other areas only having chicken. The size can also be different as well depending on how thick or thin the cook rolls the egg-roll out. I've seen egg-rolls thicker than manicotti or as thin as spring rolls. The only thing uniform is the color and texture as the effects of the egg in the wrapper are consistent. In addition it might be worth mentioned that egg-rolls are a far more common sight than spring rolls on the menus of such restaurants but that might be somewhat off-topic.
We could say, as Mr. Colin McLarty writes above, that another key difference is that many consider egg-rolls as having meat (protein) with vegetables as a filling, while spring rolls only have vegetables. And to be sure, I have never seen spring rolls anywhere in the US with any protein in the filing. And when you order a egg-roll in a Americanized Chinese restaurant, it will contain some sport of protein. However, one can find a curious thing in the frozen foods section of America supermarkets everywhere throughout the country. Vegetable egg-rolls. They are not spring rolls as they are made with the wrapper that contains egg and from the outside they look just like the egg-rolls that are sold right next to them. But yet while you can find them in supermarkets coast-to-coast, I personally have yet to see them in any Chinese restaurant.
Of course, all of this does not touch upon the tendency of Vietnamese restaurants in the US to call Goi cuon "spring rolls". One can only assume such a decision is to make an ethic menu, without a typical spring roll on it, more appealing non-Asian customers. Though some restaurants do call Goi cuon "summer rolls" instead. And I once personally saw a menu for a Thai restaurant that had both typical egg-rolls and typical spring rolls but also offered Goi cuon as well, labeling it as the "house spring roll"!Reigndog (talk) 19:44, 22 October 2013 (UTC)

LaosEdit

In Laos they are called ຢໍ (yaw) and come in fresh/raw and fried versions called ຢໍດິບ and ຢໍຈືນ respectively. — Hippietrail (talk) 08:58, 6 January 2015 (UTC)

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