Spring Rolls
What are Spring Rolls?
Spring Rolls, known as po pia in Thailand, are popular snacks made from thin wrappers filled with various ingredients such as glass noodles, minced pork, mushrooms, shrimp, and assorted vegetables. They can be served fresh or deep-fried until crispy.
Origins and Historical Background
The origin of spring rolls dates back over a thousand years to the Eastern Jin Dynasty (317420 AD) in China. Initially, Spring Pancakes (Chūn bǐng, 春饼) were made with thin pancakes filled with fresh seasonal vegetables to celebrate the Lunar New Year. During the Tang (618907) and Song (9601279) dynasties, the fried version known as chun juan (spring rolls) became popular.
In the Ming Dynasty (13681644), frying techniques improved and spring rolls became more widespread with diverse fillings like pork, shrimp, mushrooms, and cabbage.
Spread and Regional Variations
As Chinese immigrants settled in other parts of Asia, spring rolls adapted to local tastes and ingredients. In Vietnam, Gỏi cuốn are fresh spring rolls made with rice paper and filled with shrimp, pork, vermicelli, and fresh herbs, served with peanut or soy sauce.
- In the Philippines, Lumpia can be fresh or fried, with sweet or savory fillings including pork, shrimp, banana, and jackfruit.
- In Japan, spring rolls are called harumaki and are often served with mustard or soy sauce.
- In Thailand, fried spring rolls are popular street food, typically filled with glass noodles, minced pork, bean sprouts, and carrots, served with a tangy dipping sauce.
Modern Popularity
In the 20th century, spring rolls gained popularity outside Asia, especially in the US and Europe. Recipes were adapted with thicker wrappers and fillings like cabbage, cilantro, jalapeños, avocado, and cucumber.
Today, spring rolls remain a versatile and beloved snack worldwide, available in fresh and fried forms, vegetarian and meat-filled varieties.
