The difference between spring rolls and Thai spring rolls is that the first product has crispy texture, with various fillings and common meat and vegetable combinations. The second wrap vegetables, seafood, etc. in rice paper and are served with sweet and sour sauce.
Spring rolls have a mellow taste, while Thai spring rolls are more refreshing, and sometimes unique ingredients such as sweet and sour sauce are added. In this article we mainly introduce these two products.
Difference Between Spring Rolls and Thai Spring Rolls
1.Appearance
- Traditional spring rolls usually have a golden, crispy exterior and are fried with delicious fillings wrapped in a thin wheat flour crust. These wrapping papers are very thin, usually 0.5-0.7 mm. They are usually cylindrical in shape with neatly sealed edges.
- Thai Spring Rolls: It known as “Poh Pia Sod” or “Fresh Spring Rolls,” differ significantly in their visual presentation. Rather than being fried, they are often wrapped in translucent rice paper, giving them a lighter, more delicate appearance. The color palette is vibrant due to the fresh vegetables like carrot, cucumber, and lettuce which show through the wrapper. Their shape can vary but is commonly long and rectangular, sometimes with open ends where the ingredients can be seen peeking out.
2.Fillings
- Spring Rolls: The fillings for traditional roll commonly include a combination of vegetables such as shredded cabbage, carrots, bean sprouts, and sometimes cooked proteins like shrimp, chicken, or tofu. These fillings are often lightly seasoned with soy sauce, garlic, and other spices.
- Thai Spring Rolls: It often contain a more diverse range of ingredients, including glass noodles, wood ear mushrooms, shredded cabbage, carrots, and sometimes minced pork or shrimp. They may also include aromatic herbs like cilantro, mint, and Thai basil, giving them a unique flavor profile distinct from traditional spring rolls.
3.Produced by Different Equipment
- Spring Rolls: It usually use wheat flour as raw material, stir the batter, and then use automated spring roll equipment to complete the baking, cutting, filling, folding, rolling and other processes. The color of the baked skin is white, mainly determined by the recipe.
- Thai Spring Rolls: No frying is involved. Instead, the preparation involves soaking the rice paper wrappers in water to soften them before assembly. This method necessitates a clean work surface and a bowl of warm water. Once softened, the fillings are arranged aesthetically on the wrapper, rolled tightly, and served chilled or at room temperature.
So the main difference between spring rolls and thai spring rolls products is the different fillings, different recipes, and different production equipment. In order to meet the growing market scale, our company has developed different types of production lines. Welcome to come for consultation.