Most Asian country has its own flavor of spring rolls. Spring rolls in each country look similar, but are different in their ingredients or appearance.

Spring roll is a traditional snack in China. They are fried foods with thin dough and fillings. The fillings and sizes vary from place to place, but they are basically flat tubes. In China, for example, most people use vegetables and meat as fillings, while in some areas in the north, they use red bean paste instead.

In Malaysia and Singapore, spring rolls are called popiah. Popiah has three layers of flavors and textures inside: sauce, vegetable filling and garnish. The crust is first coated with sweet or hot sauce and then the ingredients are added. Although the ingredients vary from one to another, there is always one ingredient that makes the taste crispy, which is the spirit of Malaysian spring rolls.

The Vietnamese spring roll Gỏi cuốn is the name of southern Vietnam, which means salad roll, while in northern Vietnam it is called Nem cuốn. The biggest difference between Vietnamese spring rolls and Chinese spring rolls is that the spring roll cortex is not made of flour but rice paddles. The fillings are mainly shrimp, pork and local vegetables. The small long tube can be eaten in two ways: deep-fried or non-fried. When eating, the spring rolls are wrapped with lettuce leaves and eaten with sauce. It is a popular dish in Vietnam.

Philippine spring rolls are lumpia. Lumpia, often seen at food stalls in the Philippines as a leisure snack, are made into slender strips to facilitate the consumption of Lumpia. The fillings are ground meat or shrimp with onions, chilies, vinegar, sugar and corn starch. Filipinos like to eat it with a sauce made from small lemon (Kalamansi). The spices of the ingredients are a little sour. Street food that you can't stop after eating. In addition to the salty spring rolls, they are wrapped in bananas and deep-fried, then topped with brown sugar, chocolate, honey... and so on, sometimes with ice cream.

Thai spring rolls are desserts that are wrapped in sugar shreds in a pie crust, called Rodeesaimai (Rodeesaimai; โรตีสายไหม), shredded sugar with peanuts, wrapped in a soft spring roll cortex, the aroma of the dough and crispy sugar will spread in the mouth as soon as you bite it off, and the shredded sugar will melt while chewing . Spring roll cortex and sugar shreds will also come in many colors and colorful. 

As an professional spring roll pastry making machine supplier with many years producing experience, we are able to provide you very good quality equipment as well as the key know-how to produce very fine spring roll pastry and spring roll products.



Samosa is a type of traditional Indian food, which is popular in India, Bengal, and Pakistan. There are different types of Samosas, varied by the regions such as India, Bangladesh, Nepal, Pakistan, and the Maldives. Although they may look slightly different, the general feature remains the same: a deep-fried crispy pastry filled with some stuffings. In India, samosas are usually served with fresh green chutney.

A typical Samosa is made of dough wrapped with spice fillings, generally triangular in shape, and made by deep-frying or baking. The fillings include spiced potatoes, peas, lamb, chicken, and/or other meats. Generally, Samosa is seasoned with spices, roots, or legumes such as lentils. Some people would also add some onions and pine nuts. Some traditional samosa is vegetarian food, containing peas and vegetables.

Samosas are crispy, flaky, and spicy, generally served as appetizers. To have an authentic flavor, you need ajwain or carom seeds for the wrapper and pomegranate seed powder for the fillings. As for the dough, samosas are made of oil, salt, and carom seeds. To make a decent stuffing, blend the potato masala and add some chopped coriander leaves. Next, you can fill the cone with the masala and stick the edges to seal well. When the samosas are standing ready, you can fry the samosas and wait for them to turn gold!


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**Article Written By Jing Heng Sing Technology**



  • How to make spring roll pastry and samosa pastry?

spring roll

  • Pastry making process is as following:

Flour. Water. Ingredient Mix – Rest – Bake – Cool – Cut – Stack & Count

spring roll pastry making process

  • Machinery to make spring roll pastry and samosa pastry: 

samosa making machine

  • Video to show the pastry excellency:

  • Video to show how to produce spring roll pastry and samosa pastry:

  • Video to show how to produce batter for spring roll pastry and samosa pastry with super high speed power mixing equipment: