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Spring rolls is an umbrella term used in Western culture to describe disparate varieties of filled, rolled appetizers similar to the Chinese chūn-jǔan (春卷, lit. "spring roll"), from which the term was derived. East and Southeast Asian cuisine foods referred by the term have different names depending on their country of origin, as well as the type of wrapper, fillings, and cooking techniques from which they are made.
They are commonly eaten in many Asian countries, most notably China, Vietnam, Singapore, Indonesia and Philippines.
Today's bento, which is courtesy of the fact we had chips for dinner last night so we got out the deep fat fryer, giving me the opportunity to fry some croquettes (or korokke and some Thai spring rolls.) The croquettes I bought at the Japan Centre in London and they are completely delicious. I did wonder what the point of croquettes would be, but these are nothing like the ones I remember eating at school when I was a kid. I've also got a hoisin chicken bun there (recipe from Cookingcute.com) and a couple of dips, along with some soy and sesame soba noodles, tea marbled eggs (again, from Cookingcute.com) and some cherry tomatoes, along with some pepper and cucumber stars as a garnish.
Making spring rolls helped me pretend it isn't still frigid and wintery outside on this first day of April. I'm no fool! ;-)
Our Malaysian-style spring rolls. Filled jicama, cucumbers, tofu, lettuce leaves, dried prawns, shallots, Chinese sausages & special sweet sauce in a thin wheat flour skin.
Bought from Subang Jaya night market.
Another "must eat" local food at the Old Town area of Ipoh - just next to Mistress Lane.
A popiah "skin" (薄餅皮) is a soft, thin paper-like crepe or pancake made from wheat flour. The method of producing the wrapper involves making an extremely wet and viscous dough. A ball of this dough is held to the right hand, then quickly "rubbed" against a hot steel plate in a circular fashion, and lifted. When the dough has been cooked to completion, it is peeled off of the hot steel plate before being removed.
It is eaten in accompaniment with a sweet sauce (often a bean sauce), a blended soy sauce or hoisin sauce or a shrimp paste sauce, and optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried turnip, jicama (known locally as bangkuang), which has been cooked with a combination of other ingredients such as bean sprouts, French beans, and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage, thinly sliced fried tofu, chopped peanuts or peanut powder, fried shallots, and shredded omelette.
Other common variations of popiah include pork (lightly seasoned and stir-fried), shrimp or crab meat. Some hawkers in Malaysia and Singapore, especially in non-halal settings, will add fried pork lard. As a fresh spring roll, the popiah skin itself is not fried.
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Visithra cast a spell on KL Flickrites during the anniversary, so that she can take away all the cup cakes and the springrolls...
I bought these just because I was curious and I think they're....meh. I actually bought 2 sets (just in case, you know) which is why there are 2 chairs, only 1 chair comes with the table. The obligatory "face" stuff is in the design on the table & chair, but it isn't obnoxious. It is obnoxious on the tiny creature apparently trapped in the spring toll.
Dinner at the Oung's residence. This is some springrolls, with dumplings, fried noodles and rice, with a side of lake ontario water