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Spring Roll PNG Transparent Images

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Submitted by on May 17, 2021

Spring rolls are a wide variety of full, curled appetizers or dim sum used in the cuisines of East Asia, South Asia, the Middle Eastern and Southeast Asian food. The name is a literal translation of the Chinese chūn juǎn (春卷 “spring roll”). The type of wrapper, filling and cooking technique used and the name in this large area vary considerably depending on the region’s culture.

It is believed that spring rolls originated from China. It was a seasonal meal, consumed in the spring, and in the new season, it started out like a pancake full of spring vegetables a welcome change from the canned foods of the long winter months. In Chinese cuisine, spring rolls are spicy rolls with cabbage and other vegetable fillings inside a thinly wrapped cylindrical pastry. They are commonly eaten during the spring festival in mainland China, hence the name. Meat varieties are also popular, especially pork. Fried spring rolls are usually small and crunchy. They can be sweet or spicy; the latter are generally prepared with vegetables. They are fully packed before deep-fried or pan-fried.

Non-fried spring rolls are usually larger and spicier. Unlike fried spring rolls, Non-fried spring rolls are generally prepared by filling the package with pre-prepared ingredients. Traditionally, it is a festive food eaten during the Cold Food Day festival and Tomb Sweeping Day festival in spring to honor the memory and pay respect to ancestors. The Hakka population also occasionally eats spring rolls on the third day of the third month of the lunar calendar. The wrappings can be flour or dough-based mixture.

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Spring roll is a fried dish that is usually served as a dim sum. They typically contain minced pork, grated carrots, bean sprouts, and other vegetables served with Worcestershire sauce.

Non-fried spring rolls are most commonly eaten in Taiwan – popiah, which is called rùn bǐng in Mandarin and po̍h-piá in Taiwanese. In northern Taiwan, ingredients are commonly seasoned with herbs, stir-fried, and sometimes garnished with finely ground peanut powder before packaging. In southern Taiwan, ingredients are usually boiled or blanched in plain water. Sometimes caster or superfine sugar is added along with the peanut powder before packaging all the ingredients.

Spring rolls are often eaten as a snack in the Indian subcontinent and are especially eaten during holidays such as Ramadan. In Pakistan, they are usually served with tea along with other snacks.

Lumpia is the name for spring rolls in Indonesia and the Philippines, which was derived from South China spring rolls. The name lumpia came from Hokkien lumpia (Chinese: pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ) and was introduced to the Philippine Islands in the 7th century.

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