Dish · chinese
Egg Roll
A thick, crisp wheat wrapper fried around ground pork, napa cabbage, and carrot, an American Chinese appetizer distinct from the thinner spring roll.
Where it comes from
The egg roll is an American invention, separate from the Chinese spring roll, likely developed in New York Chinese restaurant kitchens in the early to mid 20th century using thicker wrappers.
What cooks argue about
Cooks argue over squeezing excess water from the cabbage before rolling, since a wet filling turns the wrapper soggy, and over double frying for a shell that stays crisp longer.
Versions
Nobody has published a egg roll here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
ground pork
cabbage napa
carrot