Spring rolls are a snack that is loved all over the world. The most famous are Chinese, Vietnamese, and Thai flavors, which are all different in preparation methods, tastes, and ingredients.
What is the difference in the production methods?
- Chinese spring roll is typically made with flour wrappers, filled with vegetables, meat, seafood, or other fillings, and fried until golden brown.
- Thai spring roll typically uses rice paper or thin pancake skins filled with vegetables, rice noodles, fresh shrimp, or meat, and is often served raw or with seasoned salt for dipping.
- Vietnamese spring roll is wrapped in rice paper and filled with vegetables, rice noodles, shrimp, pork, and other fillings. They are typically served with sweet chili sauce or fish sauce for dipping.
Each flavor has its own characteristics
Chinese spring rolls are known for their crispy texture, while Vietnamese spring rolls are lighter and more refreshing. Thai spring rolls fall in between, with variations ranging from crispy fried rolls to fresh vegetable-filled ones.
Carefully curated sauces
- Chinese spring roll is commonly served with dipping sauces made from sweet bean sauce, seafood sauce, vinegar, and other condiments.
- Thai spring roll is often served with a tangy dipping sauce made from peanut sauce, chili sauce, and fish sauce.
- Vietnamese spring roll is commonly served with a sweet and sour dipping sauce made from fish sauce, lemon juice, sugar, minced garlic, and chili.
The spring rolls making machine integrates all flavors
Our fully automatic spring roll production line has the advantages of being efficient, trustworthy, and producing high-quality products.
The work process includes: preparing spring roll skin batter, making spring roll skin, wrapping spring rolls, and packaging spring rolls. The size, thickness, and ingredients of the spring rolls can be chosen and made by the customer. Then you can make spring rolls with different flavors.