Chinese · IV The Method
Chinese Spring Roll Technique
I
Origin
Pan-Chinese — spring rolls are associated with the Spring Festival (Chinese New Year); the name means 'spring roll'
II
Description
Chun juan: spring rolls of the Chinese New Year — thin wheat-starch or rice paper wrappers filled with stir-fried vegetables and pork/shrimp, then deep-fried until golden. The wrapper must be thinner than the Vietnamese rice paper version; the filling must be dry (excess moisture causes wrapper burst during frying); the roll must be tight.
III
The Thread
—Vietnamese cha gio (fried spring rolls)
—Filipino lumpia (fried spring rolls)
—Thai por pia tod (fried spring rolls)
IV
Flavour Context
Crispy golden shell, savoury pork-and-vegetable filling, with sweet chili or plum sauce dipping
Pillars V — VII
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