Spring rolls (春卷) are pastries with juliennedvegetables (such as cabbages, carrots, or wood ear fungi). Some include strips of pork and meats; others include seafood. The filling is wrapped in a thin, flour wrapper, and deep fried. The spring roll is usually mistaken for its cousin, the egg roll, which has a thicker wrapper and contains more filling, and is part of American Chinese cuisine.
Spring rolls are usually eaten during the Spring Festival in China, hence the name.
Made from a mixture of rice flour, water, and salt these are rolled out by machine to paper thinness and then dried on bamboo mats in the sun.
Rice papers are used extensively for wrapping Vietnamese springrolls of pork and seafood, which are then fried and wrapped with crispy fresh lettuce and herbs and finally dipped in a sweet, sour hot sauce.
We like to dip the final product in our special sweet chile sauce for springrolls, or a mixture of 1/2 cup Hoisin Sauce, juice of one lime, two crushed Thai chile peppers and several cloves crushed garlic (use a mortar and pestle to crush the chiles and garlic).
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