A much sought after offering at yum cha, spring roll also happened to be one of the most popular Chinese culinary exports. It followed the routes of Chinese migration over the years and it has been given different localised names in their adopted countries; egg rolls (North America), lumpia (Indonesia and the Philippines), cha gio (Vietnam), Popiah goreng (Malaysia), Por pia tod (Thailand), arrollado primavera (Chile, Uruguay, Argentine) and the list goes on......
Despite it's popularity, good spring rolls are hard to come by in Melbourne except when one is at a good yum cha restaurant. To avoid being disappointed with the rest that are often greasy and soggy from food halls and Chinese takeaways, making them at home is the safest bet yet.
If you are a fan of spring rolls, you can find a few more variations here at the tummies'
1) vegetarian spring rolls
2) vietnamese spring rolls
3) popiah goreng (fried popiah)
P.S I will share with you a non-fried version popular in southern China, Taiwan and southeast Asia after a impending "popiah party" so stay tuned!
1 egg white for sealing