Comparing Fried Rolls: Similar, but Different.

Springs rolls and egg rolls, the same thing, right? Nope, not at all. While they have the same influence from Chinese cuisine, one was even created nor made in Asia. Learn the differences between spring rolls versus egg rolls.

Spring Rolls versus Egg Rolls

Spring Rolls
Spring rolls originated in China centuries ago as thin pancakes rolled around spring vegetables. (Read more about the origins of springs rolls: Spring Rolls History: A Celebration of the Season.)

These pan-fried rolls have a light, thin wrapper made from rice flour or wheat flour. The fillings and dipping sauces vary according to the region and country. You can find spring rolls all across Southeast Asia, including Vietnamese cha gio, Thail paw pia tod, and Filipino lumpiang shanghai.

 
Egg Rolls
Eggs rolls were inspired by Chinese spring rolls, except they did not originate in China nor are they made in Asia. Its origins are completely Chinese American to appeal to the American diner.

The rolls were first made in the early 1900s and were referenced in a Chinese recipe published in 1917 – however, this recipe is more like an omelette rather than today’s egg roll.

Egg rolls are classified by their thick, doughy wrapper made from wheat flour and eggs filled with meat and vegetables. After deep-frying, the rolls blister up with a crunchy, dense bite.

The modern egg roll was first made in the 1930s in a New York City Chinese restaurant. Since then, the egg rolls became a staple on every Chinese-American restaurants’ menus across the country.

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