Spring roll (Chun Juan) is a Cantonese dim sum dish that’s relished as a Chinese New Year food. The words Chun Juan literally mean spring and roll.
The golden colour of the fried Chinese spring rolls represents gold bars, and symbolises wealth. These rolled appetizers or Dim Sums are found largely in East Asian and Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, may vary depending on the region’s culture.
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Spring rolls are a classic Chinese dish enjoyed by everyone, children in particular. They are traditionally served on the first day of the Chinese New Year. The fillings in the rolls can be experimented with, though they are generally an assortment of vegetables and sprouts. These deep-fried rolls are cut up and served fresh, garnished with grated vegetables. Their crunchy, delicious taste is what makes them a huge hit at parties and these mouth-watering snacks taste great served with schezuan sauce.
The real deal about these Chinese spring rolls is that they are deliciously savoury, not greasy and highly addictive. Deep-fried shrimp and pork spring rolls are one of the most typical Chinese iterations, although, depending on where they originate they can be fried or non-fried and can vary considerably in terms of the filling ingredients and the wrapper that they are made of.
In northern Taiwan, the ingredients are generally flavoured with herbs, stir-fried and sometimes topped with a finely ground peanut powder before being wrapped. The northern-Taiwanese style of this Chinese new year food is usually lightly topped with or accompanied by soy sauce. In southern Taiwan, the ingredients are generally boiled or blanched in plain water. Sometimes caster or superfine sugar is added along with the peanut powder before all the ingredients are wrapped.
Check out our Chicken and char siu rolls recipe for reunion dinner.
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