Egg roll

Two beef eggrolls.

An egg roll (}; }) is an appetizer which was originally eaten on the continent of Asia but has spread throughout the world as a staple of Asian cuisine. It is said by some that the spring roll led to the creation of the egg roll. The origin of the egg roll is unknown; many Asian countries are claimed to have originated the dish, and variants of the egg roll exist in multiple Asian cuisines (such as the Vietnamese chả giò). Southern China is the most likely source, as it stems from features of Cantonese cuisine.

An egg roll is made by wrapping a combination of chopped vegetables (often mostly cabbage), meat, and sometimes noodles, in a sheet of dough, then deep frying it. It can be closed or open ended.

When compared with its cousin, the spring roll, the egg roll is generally larger; has a thicker, puffier skin; is crunchier; and has more filling than the spring roll. However, the terms "spring roll" and "egg roll" are often used somewhat interchangeably. The eggroll wrapper is wheat flour and egg-based while the spring roll is sometimes rice-based.

In mainland China, many Chinese-speaking regions of Asia, and Chinese immigrant communities around the world, egg roll can also refer to an egg-based, flute-shaped pastry, with typically yellowish, flaky crust often eaten as a sweet snack or dessert. Some varieties are made with sesame seeds or other flavorings/toppings, such as chocolate, cream, or strawberry.

Egg roll

See also