What is the name of a large variety of filled, rolled appetizers or dim sum found in East Asian and Southeast Asian cuisine, similar to Vietnamese Gỏi cuốn?
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Gỏi cuốn Gỏi cuốn, Vietnamese spring roll, is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, "bún" (rice vermicelli), and other ingredients wrapped in Vietnamese "bánh tráng" (commonly known as rice paper). Some people believe that Vietnamese summer rolls originate from China since they are similar in form to Chinese spring rolls, Chinese biscuit rolls, and Chinese-American egg rolls. Others believe their origins are from Vietnam since the ingredients are different and they are served fresh while others are served fried, like the Vietnamese Chả giò. They are served at room temperature (or cooled) and are not deep fried or cooked on the outside. It is listed at number 30 on "World's 50 most delicious foods" compiled by "CNN Go" in 2011. These rolls are considered to be a very popular appetizer with customers in Vietnamese restaurants.
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Spring roll Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian and Southeast Asian cuisine. The name is a literal translation of the Chinese "chūn juǎn" (春卷 'spring roll'). The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region's culture.
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Nam khao Nam khao (Lao: ແໝມເຂົ້າ) also known as Lao crispy rice salad, Lao fried rice ball salad, nam kao tod, naem khao thawt, nem khao, "nam khun" or naem khao is a salad from Laos and is made with deep-fried rice balls, chunks of Lao-style fermented pork sausage called som moo, chopped peanuts, grated coconut, sliced scallions or shallots, mint, cilantro, lime juice, fish sauce, and other ingredients. Nam khao is traditionally eaten as a wrap by filling individual leaves (i.e. lettuce) with a spoonful of the tangy Nam khao mixture and then topping it with fresh herbs and dried chili peppers. The traditional Lao method of making Nam khao involves seasoning a batch of cooked rice with red curry paste, sugar, salt, and grated coconut, and then forming the mixture into tightly packed large rice balls to be coated with eggs and then deep-fried to form crispy rice balls. Prior to serving, the crispy rice balls are broken into little chunks of rice and then mixed with the rest of the ingredients to form the eventual crispy rice salad. Nam khao is a very popular Lao appetizer that is gaining popularity in the West.
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Laksa Laksa is a popular spicy noodle soup in the Peranakan cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour "asam" (tamarind or "gelugur"). It can be found in Malaysia, Singapore, Indonesia and Southern Thailand.
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Jiaozi Jiaozi ( ) are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, "jiaozi" are popular in other parts of Asia and in Western countries.
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Banchan Banchan ( , 반찬 ; 飯饌 ; "banchan " ] ) refers to small dishes of food served along with cooked rice in Korean cuisine. This word is used both in the singular and plural.
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Shrimp paste Shrimp paste or shrimp sauce is a fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines. It is known as terasi (also spelled "trassi", "terasie") in Indonesian, ngapi (ငါးပိ ] ) in Burmese, Dangpuithu in Mizo (Northeast India), kapi (กะปิ  ] ) in Thai, Khmer (កាពិ ] ) and Lao (ກະປິ  ] ), belacan (also spelled "belachan", "blachang") in Malay, mắm ruốc, mắm tép and mắm tôm in Vietnamese (the name depends on the shrimp used), bagoong alamang (also known as "bagoong aramang") in Tagalog, haa1 zoeng3/haa1 gou1(蝦醬／蝦膏) in Cantonese Chinese and hom ha/hae ko () in Min Nan Chinese. The Chakma people from the Chittagong Hill Tracts of Bangladesh, who call it sidol, use shrimp paste extensively in their cuisine.
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Kimchi fried rice Kimchi fried rice or kimchi-bokkeum-bap (김치볶음밥 ) is a variety of "bokkeum-bap" ("fried rice"), a popular dish in Korea. "Kimchi fried rice" is made primarily with kimchi and rice, along with other available ingredients, such as diced vegetables or meats.
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Chinese desserts Chinese desserts () are sweet foods and dishes that are served with tea, along with meals or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice, sweet bean pastes, and agar. Due to the many Chinese cultures and the long history of China, there are a great variety of desserts of many forms.
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Cumian Cumian ] (lit. "thick noodles") is a thick Chinese noodle made from wheat flour and water. It is common in the cuisines of northern China.
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Wonton A wonton (also spelled wantan, or wuntun in transcription from Cantonese; Mandarin: "húndun" or "húntun") is a type of dumpling commonly found in a number of Chinese cuisines.
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Yumil-gwa Yumil-gwa (유밀과 ; 油蜜菓 ) is a variety of "hangwa" (a traditional Korean confection). Different varieties of "yumil-gwa" can be made by combining a wheat flour dough with various ingredients. Ingredients that are typically added can include: honey, cooking oil, cinnamon powder, nuts, ginger juice, jujube, and "cheongju" (rice wine).
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Croquette A croquette is a small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables, and mixed with béchamel or brown sauce, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer, or any of the combination thereof, sometimes with a filling, e.g. sautéed onions, mushrooms, or boiled eggs (Scotch eggs). The croquette is usually shaped into a cylinder, disk, or oval shape, and then deep-fried. The croquette (from the French "croquer", "to crunch") gained worldwide popularity, both as a delicacy and as a fast food.
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Xidoufen Xidoufen (希豆粉) is a Chinese soup popular in Yunnan province that is made of boiled pea meal, often flavoured with crushed garlic, ginger, coriander, spring onion, dry chilli flakes and Sichuan pepper oil. It is often eaten with deep fried "youtiao" or Chinese flatbreads, particularly "cong you bing".
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Gionbō Gionbō (祇園坊 or ぎおんぼう ) is a "wagashi" (Japanese sweet). It resembles a dried persimmon, and is now made by filling gyūhi (a soft form of mochi) with bean jam, then sprinkling white sugar over it.
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Lemper Lemper is an Indonesian savoury snack made of glutinous rice filled with seasoned shredded chicken, fish or "abon" (meat floss). The specific "lemper" filled with seasoned shredded chicken is called lemper ayam (lit: chicken "lemper"). The meat filling is rolled inside the rice, in a fashion similar to an egg roll; this is in turn rolled and wrapped inside a banana leaf, oil paper, plastic sheet or tinfoil to make a packet ready for serving. If banana leaf is not available, corn husk can be used. "Lemper" are most often seen as snacks, but may sometimes be served as appetizers as well. "Lemper" usually have an elongated shape, similar to "lontong".
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Urap Urap (sometimes spelled urab or in its plural form urap-urap) is a salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing. It is commonly found in Indonesian cuisine, more precisely Javanese cuisine. "Urap" can be consumed on its own as a salad for vegetarian meals or as a side dish. "Urap" is usually found as a prerequisite side dish of Javanese "tumpeng", a cone shaped rice mound surrounded with assorted dishes, as well as part of a "nasi kuning" dish. In Balinese cuisine it is known as Urab sayur.
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Wajik Wajik or wajid is a diamond-shaped "kue" or traditional snack made with steamed glutinous (sticky) rice and further cooked in palm sugar, coconut milk, and pandan leaves. The sweet sticky rice cake is commonly found in Indonesia, Malaysia and Brunei. It is called "wajid" in Brunei and Sabah.
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Samosa A samosa ( ), sambusa, or samboksa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, cheese, minced lamb or minced beef. Pine nuts can also be added. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint chutney. Samosas are a popular entrée, appetizer or snack in the local cuisines of the Indian subcontinent, Southeast Asia, Central Asia, Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa. Due to cultural diffusion and emigration from these areas, samosas in today's world are also prepared in other regions.
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Khao poon Khao poon (Lao: ເຂົ້າປຸ້ນ ; also known as Lao laksa and sometimes spelled kapoon or khao pun) is a popular type of spicy Lao rice vermicelli soup that has spread to Malaysia, Thailand, Indonesia, Cambodia, Singapore, and the United States.
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Nan gyi thohk Nan gyi thohk, (Burmese: နန်းကြီးသုပ်‌ ; also spelt Nangyi thoke or Nangyi thohk) is an a thoke salad dish in Burmese cuisine made with thick round rice noodles mixed with specifically prepared chicken curry. It has been equated as a Burmese version of spaghetti.
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Gomashio Gomashio (hiragana: ごま塩; also spelled gomasio) is a dry condiment, similar to furikake, made from unhulled sesame seeds (ごま, "goma") and salt (塩, "shio"). It is often used in Japanese cuisine, such as a topping for "sekihan". It is also sometimes sprinkled over plain rice or "onigiri". Some commercially sold gomashio also has sugar mixed in with the salt.