Spring rolls are traditional snacks popular in China since ancient times. They are made with thin dough, rolled up stuffing, and finally fried. The fillings and sizes vary from place to place, but they are basically flat and cylindrical. In China, for example, most people use vegetables and meat as stuffing, while some parts of the north use red bean paste. Spring rolls are also a dish in the second seat of Manchu.
On the day of Li Chunchun, people used biscuits to wrap lettuce and make spring cakes or spring rolls. Everyone eats food and prays for good health. It is called “biting spring” and gradually becomes a daily food. The spring rolls are filled with dry dough and fried and fried. It evolved from the custom of eating spring dishes on the day of the spring.
According to Jin Zhou’s "Taste of the Wind": "The New Year's Day is a five-inch dish", which is to use five kinds of spicy vegetables for people to eat in the spring, so it is also called "spring plate." In the Tang Dynasty, its content has developed and changed. The "four-time Mirror" said: "Lichun Day, eating reed, spring cake, lettuce, No. Chunpan." After the Spring Roll style is more and more refined, there have been packages in the Yuan Dynasty. Stuffed spring rolls are recorded.
In the Yuan Dynasty, Anonymous Anthology compiled the Complete Works of Home Affairs, which recorded "Pancakes": "Delicious pancakes with walnuts, pine nuts, peach kernels, coix seed, tender lotus meat, dried persimmons, cooked clams, ginkgo, cooked chestnuts, and berry Ren, above all the chestnut slices are cut finely, with honey, icing and crushed lamb, ginger, salt, onion and stir-fry, stuffed into pancakes, oily." This is the early spring roll method. There are similar records in the Ming Dynasty recipe "Easy Tooth".
Spring rolls popular in Fujian, Chaoshan, and Taiwan, commonly known as "running cakes", also known as "tender cakes" and "cold spring rolls" (as opposed to fried spring rolls), are a more ancient way of eating than spring rolls. “Taiwan Spring Roll” is not “fried” like the Vietnamese Spring Roll, and the families in Fujian, Chaoshan and Taiwan are in the spring, the tail (or replaced by fried spring rolls and hanging bags) and the Ching Ming Festival (Cold Festival). Will eat the cake (cooked) to worship the ancestors, after the family members around a table, on the table put a variety of cooked green vegetables (including five Xin) and egg skin, white meat, and other dishes, consumers choose their favorite The color of the dish, together with the peanut powder and the powdered sugar, is wrapped in a cake and eaten. It is an important diet for families in Fujian, Chaoshan and Taiwan.
Shanghai Spring Roll is a delicious recipe. The main ingredients of the stuffing are pork, mushrooms, cabbage, wine, soy sauce, salt, etc. This dish is simple, nutritious and delicious.
The “spring rolls” in Chengdu’s population in Sichuan are not fried. It is made up of thin skinned skin, and is filled directly into the filling at the dinner table (mainly vegetables, some people also eat meat). The method of eating is similar to roast duck burritos. Guizhou Guiyang also has similar dishes, the local name is "silk doll", the cake used is smaller.
Hong Kong spring rolls sometimes write "spring rolls", which is one of the most common snacks in the tea house "drinking tea". It is about four inches long and has a diameter of about one ounce. It is cooked in a deep-fried way. It is flour-skinned and fried to golden yellow. Rich in materials, such as mushroom silk, pork silk, bamboo shoots, bamboo shoots, fans and fungus, etc., the number of discs is mostly three, when cut or cut with scissors from the middle into two halves, and then eat the juice. There are also variants in Hong Kong. The spring rolls sold by hawker stalls are two or more thick in diameter. The outer skin is crisper than the traditional spring rolls, and the inside is more popular. It is very popular as a street snack.
It was the product of the tea restaurant, which was created in 1992 by a local water bar master. In order to strengthen the tea restaurant snack culture creation, the master won the Double Merit Award in 2011 in Hong Kong Golden Tea King and Kim Min Jong. The materials needed to make a French spring roll are bread, chicken sausage, eggs, ham, and salad dressing.
The biggest difference between the Vietnamese spring rolls and the Chinese spring rolls is that the cake skin is not wrapped in thin dough but in rice rind made of rice refining. The filling is mainly made of shrimp, pork and local vegetables, and wrapped in rice skin to about 10 cm. It is a very long-cooked dish in Vietnam. It is fried in a small long tube shape and eaten with lettuce leaves wrapped in lettuce leaves.
The Filipino pronunciation is lumpia, which is a transliteration of the Fujianese Minnanese "Run Cake". Since the Chinese in the Philippines are mostly immigrants from Fujian, the Chinese immigrants influence the Philippine food culture, and the Philippine Spring Roll is the same as the Weinan cake.
The pronunciation of the Dutch language is loempia, and it is most likely a transliteration of the Minnan dialect. According to legend, at the end of the Ming Dynasty, the Western Portuguese and Dutch Yizang had visited China's coastal areas to try to trade and introduced a large number of Chinese workers, bringing local ingredients to try to eat. Loempia's frozen fast food packaging is still available in local supermarkets in the Netherlands.
In Malaysia and Singapore, the spring rolls are called pancakes (Popiah; po̍h-pián). They are generally divided into fried crepes and non-fried, and the fillings are mostly shaki (sweet potato).
In North American and some European restaurants, the word “spring rolls” refers to the spring rolls, while the meat spring rolls are called egg rolls. Although the spring rolls of different restaurants are different, in general, the egg rolls of the same restaurant are larger than the spring rolls. Egg rolls use a thicker dough, which is mainly made up of pig meat, and is mixed with ordinary spring rolls such as vegetables, shrimps and fans. Before the oil pan, the egg yolk is brushed outside the egg roll, and the fried skin presents a rugged skin. Like other types of spring rolls, the egg rolls are served with red sweet and sour sauce or apricot jam.
Curry puff (Malay: Karipap; Indonesian: pastel; English: Curry Puff), also known as Curry Bu, is a Malay pastry popular in Southeast Asia in Asia such as Indonesia, Malaysia, Singapore, Brunei, Thailand.
The curry corner is wrapped in curry potato fillings in a dough, folded into triangles or semi-circles, and the edges are kneaded and then fried or baked [, its appearance and production method with Portuguese beef pies - - Enpanada is similar. The fillings for making curry horns are usually mashed potatoes, sweet potato puree, onions, boiled eggs, minced meat such as beef, chicken, lamb, squid, etc., as well as various spices such as curry powder.
gyoza
Curry puff
Frozen-spring-roll
golden-fish-dumpling
peach-shape-bun
rabbit-shape-bun
sharks-fin-dumpling
shrimp-dumpling
sesame balls
steamed-bun
steamed-creamy-custard-bun
steamed-creamy-custard-bun
steamed-dumpling-with-red-beans
steamed-twisted-roll
steamed-twisted-roll
| Specification: | |
| 1.Specification: | Ingredients:wheat flour,cabbage,carrot,onion,potato, green beans,palm oil,sesame oil,Salty,glutamate E621 |
| 2.Brand: | SushiWorld and also can do OEM AS Customer's demand |
| 3.Certificate: | BRC, HACCP,ISO,KOSHER, HALAL |
| 4.MOQ: | Any quantity(can be mix loading with other products) |
Just tell me what you want, a customized product is welcome!