Do you know the difference between Chinese and Filipino spring rolls? In addition to some similarities in appearance, they also have different characteristics in terms of ingredients, preparation methods and taste.
Chinese spring rolls, often called “Chun Juan” or “Chun Guen,” have a long history dating back centuries. These delicious treats are commonly associated with Chinese New Year celebrations and are a part of various regional cuisines in China.
Chinese Spring Rolls:
Chinese spring rolls, often referred to as “Chun Juan” or “Chun Guen,” have a rich history dating back centuries. These savory delights are commonly associated with Chinese New Year celebrations and are a staple in various regional cuisines throughout China.
Ingredients:
- Wrapper: Chinese spring rolls typically use a thin wheat-based wrapper, yielding a delicate, crispy texture when fried.
- Filling: The fillings for Chinese spring rolls commonly comprise a combination of finely chopped or shredded ingredients such as vegetables (cabbage, carrots, bamboo shoots), proteins (shrimp, pork, chicken), and sometimes vermicelli noodles. These are seasoned with soy sauce, ginger, and other spices for a flavorful mix.
Spring Rolls Process:
The method of making spring rolls involves placing the filling on the wrapper and tightly rolling it to seal the edges, preventing the filling from spilling out during frying. They are usually fried until golden brown, resulting in a crispy outer layer.
Filipino Spring Rolls (Lumpia):
Filipino spring rolls, known as “Lumpia,” have their roots in Chinese cuisine but have evolved over time to incorporate local Filipino flavors and ingredients.
Ingredients:
- Wrapper: Filipino Lumpia wrappers can vary; they might use a thinner egg-based crepe-like wrapper or a thicker wheat-based wrapper, which can be fried or left unfried for a softer texture.
- Filling: Lumpia fillings often consist of a mixture of vegetables like cabbage, carrots, green beans, and onions, combined with ground pork, shrimp, or even a vegetarian mix. The seasoning may include garlic, soy sauce, and black pepper for a savory taste.
- Preparation:
Filipino Spring Rolls Process:
Lumpia are rolled using a small amount of filling placed in the center of the wrapper, which is then folded and rolled tightly, often sealing the edges with a bit of water or egg wash. Depending on the preference, Lumpia may be deep-fried for a crispy texture or left as is (unfried) for a softer, more delicate bite.
Key Differences:
- Wrapper: Chinese spring rolls typically use a thinner wheat-based wrapper, while Filipino Lumpia can vary between a thinner egg-based wrapper or a thicker wheat-based one.
- Filling: Chinese spring rolls often contain a finely chopped mix of vegetables, meat, and sometimes noodles, while Lumpia fillings are typically a mix of vegetables combined with ground meat or seafood.
- Cooking Style: Chinese spring rolls are usually deep-fried for a crispy texture, whereas Lumpia can be either fried or left unfried, offering a softer bite.
In conclusion, while both Chinese spring rolls and Filipino Lumpia share the concept of a wrapped savory snack, their unique ingredients, wrappers, and cooking methods result in distinct flavors and textures that cater to diverse palates and reflect the rich culinary traditions of their respective cultures.
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