Egg roll

Egg rolls are a beloved deep-fried appetizer commonly found in American Chinese restaurants. These crispy delights are typically stuffed with a combination of shredded cabbage, chopped pork, and other flavorful fillings, all encased in a wheat flour wrapper and fried to golden perfection. They are usually served warm and accompanied by various dipping sauces, such as duck sauce, soy sauce, plum sauce, or hot mustard. Egg rolls are a staple on American Chinese combination platters, frequently paired with fried rice and fortune cookies.

The origins of egg rolls are somewhat unclear and subject to debate. While they bear similarities to Chinese spring rolls, egg rolls possess their own distinctive characteristics. The modern American egg roll is believed to have been created in a Chinese restaurant in New York City during the early 1930s, possibly by chefs Lung Fong or Henry Low. Common fillings might include bamboo shoots, roast pork, shrimp, scallions, and water chestnuts, but cabbage remains a fundamental component in most contemporary recipes.

Interestingly, despite their name, egg rolls typically do not contain egg in the filling, and the wrapper may or may not incorporate egg. The reason for the "egg" in the name remains somewhat of a mystery, as eggs are not a prominent feature of the dish. American egg rolls distinguish themselves from traditional spring rolls found in East Asian cuisine through their thicker and chewier exterior.

In American restaurants, egg rolls are often served alongside spring rolls. Spring rolls may have a cold filling wrapped in rice paper or be fried with a thinner, crispier skin made from wheat or rice dough. Typically, spring rolls are smaller in diameter compared to American egg rolls. The differences in ingredients and preparation methods clearly set American egg rolls apart from their traditional Asian counterparts.