Spring and summer rolls are quintessential side dishes at any Asian food establishment, but they’re often mistaken for each other. However, each is uniquely prepared and has its own background. Here is a breakdown of their differences, so you know which to order the next time you visit an Asian restaurant.

Summer Rolls

Summer rolls are traditional Vietnamese foods often advertised as “salad rolls.” Because they’re easily prepared, they’re often shared among large families.

Chefs use a rice-paper wrapper to hold together a refreshing blend of chopped carrots, lettuce, cucumbers, cilantro, Thai basil, and vermicelli noodles. Non-vegetarian options often include cooked pork or shrimp. The roll is then dipped in Sriracha, hoisin sauce, or peanut sauce.

Enjoy smaller summer rolls as an appetizer or side. You can eat larger rolls as a main dish.

Spring Rolls

Spring rolls are Chinese in origin, with crispy shells made from fried flour and water. They’re associated with the Chinese New Year celebration because they can be stacked to look like bars of gold. Their name refers to the Chinese New Year marking the beginning of spring.

Most include a blend of pork, shrimp, cabbage, and bean sprouts. They can be enjoyed with a variety of sauces, including plum, sweet and sour, vinegar, and Worcestershire.

If you notice similarities between spring rolls and egg rolls, it’s because the latter is an American dish inspired by the original Asian food.

Whether you’re in the mood for spring or summer rolls, explore the menu at Thailand Cuisine 2. This Kahului dining destination offers a mouthwatering collection of Thai cuisine and vegetarian dishes, including the popular Thai Basil Sauce Beef and Red Curry Fish. Call the family restaurant at (808) 873-0225 to place an order, or check out the Asian foods on their menu online.