A spring roll is a type of cookie roll.
A biscuit roll is a snack often found in Asian cuisine and can come in several versions, such as the light-textured spring roll and the slightly heavier egg roll. Different incarnations of the crispy cookie roll date back centuries, especially in traditional Chinese culture. The basic techniques for making these types of cookie rolls involve filling a narrow cylinder of dough with a variety of vegetables and ground meat or seafood before submerging them in a deep fryer. The dough for any type of cookie roll is traditionally made from scratch, according to recipes that are sometimes passed down from generation to generation of families.
Lumpia is a type of cracker roll popular in Indonesia and the Philippines.
While a spring roll and an egg roll are often classified in the same category as a crispy cookie roll, their recipes have some fundamental differences. The dough for a spring roll does not usually contain eggs, which makes it less filling and often crispier. The origins of spring rolls date back to traditional Chinese New Year celebrations, when families would serve these light rolls along with tea to visiting friends. The days immediately following New Year’s Eve are considered the beginning of spring, particularly in Cantonese culture, which is why the name spring roll is assigned to this time of year. Homemade spring roll dough is usually made with a simple mixture of flour, water, and sometimes a pinch of salt to taste.
One type of biscuit roll is a fresh spring roll made from thin sheets of rice paper.
The egg roll is another part of the biscuit roll family that can often be found in Chinese cuisine. It is generally considered a staple for traditional dim sum portions, the name of which translates as a Cantonese term for small, varied portions of appetizers eaten as an alternative to larger dishes. Many Chinese restaurants offer a variety of egg roll options in their dim sum menu options. Typical ingredients for the Egg Roll Dough From Scratch recipe include one or two beaten eggs, all-purpose flour, water, and cornstarch. The thickness of the egg roll dough depends largely on how much cornstarch the cook uses.
The filling used for these types of Asian buns can range from shredded cabbage to finely chopped crab, chicken, or duck. Some vegetarian spring roll recipes call for fresh lettuce leaves and other vegetables to be wrapped in thin spring roll sheets. They are not usually fried and instead eaten as an alternative to salad. Spring rolls and egg rolls filled with cooked meats and vegetables are generally considered best when removed from the pan.