egg roll

For the traditional Easter activity, see Egg rolling. For the Japanese dish sometimes referred to as Egg rolls, see Tamago.

Egg roll
An American-style egg roll, with a view of its interior
Chinese	蛋卷
Literal meaning	egg roll
Transliterations Mandarin - Hanyu Pinyin dàn juǎn Min - Hokkien POJ tàn-kòan Cantonese - Jyutping daan6 gyun2

An egg roll is an appetizer which was originally eaten in East Asia but has spread throughout the world as a staple of Asian cuisine. Many Asian countries are claimed to have originated the dish, and variants of the egg roll exist in multiple Asian cuisines but Southern China is the most likely source, as it stems from features of Cantonese cuisine.

Description

An egg roll is made by wrapping a combination of chopped vegetables (often mostly cabbage), meat, and sometimes noodles, in a sheet of dough, dipping the dough in egg or an egg wash, 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 egg roll dough is wheat-based while the spring roll is sometimes rice-based.

Regional

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

In American Chinese cuisine, egg rolls are called either "Fried Egg Roll" or "Fried Spring Roll"—both terms are used interchangeably.

Other foods

In West Bengal, and especially Kolkata, "egg roll" refers to a fried egg wrapped inside a paratha flat-bread and is also known as a kati roll.^[1]

In Britain, "egg roll" also commonly refers to a fried egg in a bread roll (a breakfast item) or chopped, hard-boiled egg with mayonnaise in a bread roll (a party buffet item). The terms "pancake roll" or "spring roll" are often used by Chinese restaurants in the UK to describe what is called an "egg roll" at Chinese restaurants elsewhere. In France, a similar hors d'oeuvre is called a "nem".

In the Philippines, the egg roll is called Lumpiang Shanghai pronounced loom-pyang shahng-hai but is more popularly referred to as Lumpia.

In the United States, several restaurant chains market a "Southwest Egg Roll", which is a Tex-Mex dish consisting of a deep-fried flour tortilla containing (among other ingredients) corn, black beans, spinach, chicken, monterey jack cheese, peppers, and other spices.

See also

• Lumpia - Indonesian and Filipino egg rolls
• Kati roll - Indian egg rolls
• Kabyob - Hmong egg rolls
• chả giò - Vietnamese egg rolls
• Biscuit roll

Gallery

Cantonese egg roll, usually referred to as spring roll

References