What is the difference between a spring roll and an egg roll?

  • The final challenge for a recent "Master Chef" was to make spring rolls. It seemed to me that they were really making egg rolls, like I've seen at any restaurant I've ever been to -- Chinese, Vietnamese, Thai, etc.

    What is the difference between a spring roll and an egg roll?

    Can't speak to definitions in Chinese cuisine, but the Vietnamese family I used to more or less live with explained the difference (from their perspective) as that egg rolls have meat, while spring rolls don't.

    It's in the wrapper. They mostly looked like spring rolls to me (restaurants around here would call them that), but the contestants made their own dough, so it may have been heterogeneous.

  • Ming

    Ming Correct answer

    6 years ago

    春卷 (Chūnjuǎn, Spring rolls) are julienned vegetables, sometimes with a bit of noodles, sometimes with a bit of minced meat, wrapped with a flour dough skin and pan- or deep-fried. They are a filled roll.

    You can see the different varieties by country here: http://en.wikipedia.org/wiki/Spring_roll

    Spring roll: Spring roll

    鸡蛋卷 (Jīdàn juǎn, Egg rolls) are many different things around the world. In Chinese communities, these typically refer to a sweet biscuit type roll, of hollow flaky egg pastry (not filled.) However, there is also another variety (common in American Chinese cuisine) where a flour dough wrap is filled with "pork, shrimp, or chicken, adding cabbage, carrots, bean sprouts and other vegetables, and then deep fried." In the American Chinese respect, I believe it is very similar to a Spring roll really, although the flour dough looks thicker and of a different composition than a typical Spring roll (the dough bubbles when deep-fried, with Spring roll skin it does not.)


    Sweet egg roll: Sweet egg roll

    American Chinese egg roll: Egg roll

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Content dated before 6/26/2020 9:53 AM