Spring rolls are a large variety of filled, rolled appetizers. The name is a literal translation of the Chinese chūn juǎn (春卷 'spring roll') found in East Asian and Southeast Asian cuisine. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area.
The fried version with minced pork is called chả giò (southern Vietnam), nem, or Nem rán (northern Vietnam); it has been referred to as a spring roll on some restaurant menus. Central Vietnam has its own version of a "fried roll" called "Ram." "Ram" is always made from whole shell-on shrimp or chopped deshelved shrimps and some green onion, wrapped in rice paper and deep fried. "Ram", like most specialty food items from central Vietnam, are not widely available in Vietnamese restaurant overseas.
A dish of Spring Roll
The collective Vietnamese "egg rolls" are different from the Chinese egg roll in that it is typically smaller and contains ground or chopped meats/seafood such as pork, crab, shrimp (but rarely) chicken, taro or cassava, glass noodle, wood-ear fungi or oyster mushrooms, and shredded carrots. It would be more correctly referred to as a "Vietnamese fried Roll". It is sometimes called eggrolls even though no eggs are used in the making. Rice papers are always used as the wrappers in Vietnam. A few Vietnamese restaurants in western countries may use the Chinese eggroll wrappers due to the inavailability of rice papers initially. However, almost all restaurants use rice paper now that they are widely available.
Vietnam Culinary - Lưu Thảo
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