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.
Nobody has published a egg roll recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.