Difference Between Egg Roll and Spring Roll: Exploring the Distinct Features
If you're also a lover of Asian cuisine, you may have seen spring rolls and egg rolls on the menu of Chinese restaurants. But do you know the differences between egg rolls and spring rolls?
Different backgrounds and origins
Spring rolls:
Originated in the Wei and Jin dynasties of China (3rd century AD). Initially, it was a festival food for the Start of Spring season. Fresh vegetables were wrapped in thin pancakes and called "spring plates".
With the development of culinary skills, a fried version emerged in the Song dynasty and gradually evolved into the modern spring rolls.
Egg rolls:
It is one of the representative foods of American Chinese cuisine and originated in the United States in the early 20th century.
At that time, a Chinese chef immigrated to New York. Since there were no thin pastry skins locally, he chose large and thick pastry skins, added minced chicken or pork, dipped them in egg liquid and deep-fried them, thus creating this new type of wrapped pancake.
It should also be noted that Vietnamese spring rolls originated from the Vietnamese royal banquets in the 17th century. Transparent rice paper is used to wrap fresh and raw ingredients, forming a contrast with Chinese fried spring rolls.
Different wrappers
Spring rolls:
The wrappers of spring rolls are usually fairly thin. They are mostly made from wheat flour into pancake wrappers as thin as a cicada's wings. They are soft and pliable before frying and turn into a net-like crispy shell after frying. Since the spring roll wrappers are thin, they taste more refreshing when eaten.
Egg rolls:
The wrappers of egg rolls are thicker. They are made of wheat flour pastry, which is tougher and greasier than spring roll wrappers. To achieve that typical golden and crispy outer layer, egg rolls are usually deep-fried in oil, which is also their unique feature.
Different flavors
Spring rolls:
The taste is delicate and crispy, and the flavor is light and refreshing. The fillings usually strike a balance between savory and slightly sweet. The freshness of vegetables complements the rich texture of meat or seafood. They can be paired with hot sauce, vinegar, etc.
Egg rolls:
The taste is more intense and substantial. The outer skin is crispy, and the inner filling is savory. The thicker skin and generous fillings make the egg rolls more filling in taste, suitable for those who like a hearty meal. They can be paired with sweet and sour sauce (ketchup or apricot jam).
Different cooking methods
Spring rolls:
Usually filled with a mixture of vegetables, meat or seafood, and then rolled into a cylindrical shape. They can be fried or steamed, but frying is the most common method. The result is a crispy and golden outer skin and a delicious inner filling.
Egg rolls:
After the filling is wrapped in the thicker skin, they are deep-fried until the outer skin is golden and crispy. Different from spring rolls, the fillings of egg rolls are usually pre-cooked and already full of flavor.
Different fillings
Spring rolls:
The fillings are usually relatively light. Common fillings include Chinese chives, bean sprouts, mushrooms, cellophane noodles, shrimps, pork, etc. Some spring rolls also add sweet elements, such as a little sugar or sweet bean paste.
Egg rolls:
The fillings are usually more abundant and mostly cooked. Common fillings for egg rolls include stir-fried pork, chicken, shrimp, cabbage, bean sprouts, etc., with a stronger flavor. Compared with spring rolls, the fillings of egg rolls are more compact and contain more oil.
Differences from Vietnamese spring rolls
It should be noted that Vietnamese spring rolls ("gỏi cuốn") are different from Chinese spring rolls and American Chinese egg rolls.
Vietnamese spring rolls (such as "Vietnamese fresh spring rolls") usually use rice paper to wrap. The fillings include fresh vegetables, herbs, seafood or pork and require little cooking. They are usually served with special peanut sauce or sweet chili sauce to retain the original flavor of the ingredients to the greatest extent.
This non-fried and cold dish characteristic forms a complete contrast in taste with hot and crispy Chinese spring rolls.
Are there eggs in egg rolls?
Nowadays, eggs are rarely used as fillings or in the skins of egg rolls.
Instead, the thicker egg roll skins are usually made of wheat flour, salt, and water. When you fry these egg roll skins, their exteriors will bubble. You can usually find fresh-packed egg rolls in the refrigerated section of local Asian grocery stores.
Which is healthier, spring rolls or egg rolls?
Generally speaking, spring rolls are healthier.
Because egg rolls have thicker skins and more oil is used during deep-frying, egg rolls have relatively higher calorie and fat content, and may not be suitable for those who need to control calorie or fat intake.
How to make spring rolls?
Ingredients
10 spring roll wrappers (available at Asian supermarkets or use rice paper)
200g Chinese cabbage
1 carrot
2 eggs
1/2 teaspoon salt
1 tablespoon oyster sauce
An appropriate amount cooking oil
Steps
1. Prepare the filling:
Wash the Chinese cabbage and cut it into shreds. Peel the carrot and cut it into shreds.
Bring water to a boil in a pot. Blanch the Chinese cabbage shreds and carrot shreds separately for 1 - 2 minutes. Then remove them and drain the water.
Crack the eggs into a bowl, add a little salt and stir well. Pour an appropriate amount of cooking oil into the pot. When the oil is hot, pour in the egg liquid, fry until cooked and set aside.
Put the fried eggs, Chinese cabbage shreds, and carrot shreds into a bowl. Add salt and oyster sauce and stir well.
2. Wrap the spring rolls:
Take a spring roll wrapper and place an appropriate amount of filling at one end.
Roll up the spring roll wrapper from the end with the filling. When rolled halfway, fold the two sides of the spring roll wrapper towards the middle, and then continue to roll into a long strip. Dip the joint in a little water to stick it firmly.
3. Fry the spring rolls:
Pour an appropriate amount of cooking oil into the pot. Heat the oil to 60% hot (when you put a chopstick in, if small bubbles quickly appear around it, the oil temperature is right). Then put the wrapped spring rolls into the pot.
Keep turning the spring rolls during the frying process to ensure even heating. Fry until the surface is golden and crispy, then remove them and drain the oil.
4. The fried spring rolls can be served with ketchup or sweet chili sauce for better flavor.
Recommended spring roll recipes
Chinese New Year Crispy Spring Rolls: Easy and Delicious Recipe
How to make egg rolls?
Ingredients
8 - 10 egg roll wrappers (available at Asian markets or made at home)
200g minced pork (can also be replaced with minced chicken, beef, or shrimp)
1/2 head cabbage (shredded)
1 carrot (shredded)
1 cup bean sprouts
2 cloves garlic (minced)
1 small piece ginger (minced)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1/2 teaspoon salt
1/4 teaspoon white pepper powder
An appropriate amount cooking oil (for frying)
Steps
1. Prepare the filling:
First, put the minced pork into a frying pan and fry over medium heat until it changes color. Add the minced garlic and ginger, and continue to stir-fry until the aroma is strong.
Add the shredded cabbage, shredded carrot, and bean sprouts, and continue to stir-fry for about 2 - 3 minutes until the vegetables are soft.
Add soy sauce, oyster sauce, salt, and pepper powder, stir well, and stir-fry for another 1 minute after seasoning to ensure the taste is evenly absorbed. Then take out the filling in the pot and let it cool to room temperature.
2. Wrap the egg rolls:
Lay the egg roll wrapper flat on a clean surface. Take an appropriate amount of the cooled filling and place it at one end of the egg roll wrapper.
Fold the two sides of the wrapper towards the center, and then start rolling from one end, making sure to roll tightly. The edges can be sealed with a small amount of water.
3. Fry the egg rolls:
Add enough oil to a deep pot and heat the oil to about 350°F (175°C).
Carefully put the wrapped egg rolls into the hot oil and fry for about 3 - 4 minutes until the outer skin becomes golden and crispy. Don't put too many egg rolls at once to avoid the oil temperature dropping.
After frying, remove them with a slotted spoon and place them on paper towels to absorb the excess oil.
4. Enjoy:
Cut the fried egg rolls into small pieces and enjoy them with sweet chili sauce, peanut sauce, or garlic sauce.
More recommended egg roll recipes
Delicious & Crispy Homemade Egg Roll Recipe
Next time when ordering food, you may notice that traditional spring rolls often appear in "Authentic Chinese Cuisine" restaurants, while egg rolls often form the "American Chinese cuisine trio" together with fortune cookies and chow mein.
