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Apr 30, 2007 01:12 PM

Spring roll v Egg Roll [moved from Austin board]


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  1. I'm tired of this conundrum ; please , someone explain the difference.

    2 Replies
    1. re: pinotho

      If you'd ever seen them side by side you'd know what the difference is... Spring rolls have a very delicate wafer skin and they're usually petite (often finger-sized...) They can have meat or shrimp or vegetables in them, but they're supposed to be crispy and flaky NOT chewy.
      All the eggrolls I've seen are about five times the size of a spring roll, with similar filling, but with a very thick chewy tough wrapping, like a spring roll on steroids. They remind me of an Australian fastfood invention called a 'chicko roll' (which was based on a springroll but modified for massproduction...)
      I love spring rolls but I hate eggrolls - when we order Chinese I buy myself a spring roll and give my free eggroll to my husband who doesn't know any better :P

      1. re: Kajikit

        I think you are speaking too generally.

        I live just outside Little Saigon in Orange Co. California

        At Pho restaurants, spring rolls are rice wrappers filled with shrimp, sometimes chicken, or pork or pork belly or even spam and lettuce, mint, bean sprout, vermicelli and served with peanut sauce.

        Egg rolls, whether it's Vietamese or Chinese or Thai are wrappers filled with vegetables or meat and vegetables and deep fried. They are served with a sweet and sour sauce or plum sauce.

    2. Good timing ... this is a GREAT !!! explanation on the SF board by Gary Soup ... probably one of the all-time great things he has ever posted on Chowhound .. with lots of good posts ...

      "The main difference is that egg rolls are bigger and the wrapper is brushed with egg so it blisters when it's deep fried. Traditionally spring rolls are all or mostly vegetable-stuffed (spring vegetables, get it?) while what goes into egg rolls is omnly limited by the imagination. There's even a place in Philadelphia that makes cheese steak egg rolls."

      One of those things I will NEVER forget ... egg rolls .. .brushed with egg ... spring rolls .. think spring.

      6 Replies
      1. re: rworange

        I would defer to Gary Soup's expertise, but I thought the basic diff was egg roll wrappers are made of wheat flour, and spring roll wrappers are made of rice flour? Am I mistaken?

        1. re: Alice Patis

          When my grandpa made his egg roll wrappers for our restro, he actually used eggs, dozens and dozens and made almost a crepe like wrap. No one makes it that way anymore...everyone just seems to go for the premade stuff now.

          1. re: justagthing

            do you have your grandpa's recipe? if so could you post?

            1. re: mismmw

              Sorry, but I just found your question as I have not been on in awhile. Basically, to make the wrappers, my grandpa would just whip the eggs and cook them like a crepe, but huge and in a wok. I am sure you can do the same thing w/a frying pan. We would take these 'crepe' like wrappers, cut them in half and then roll w/the stuffing. We then steamed the rolls. I liked them best when they were steamed. But for the customers, we then dipped in batter and deep fried. Hope that helps.

          1. re: rworange

            The OP may frequent Cantonese restauarants where the terms "egg rolls" and "spring rolls" have come to mean the same thing. Then there is no difference.

            I don't think you can generalize and say a spring roll is a rice flour wrapper and egg roll wrapper is from wheat flour.
            Vietnamese cuisine a spring roll is a filled uncooked rice wrapper. They also have Chả giò which is a fried spring roll and even they interchange the names crispy spring roll or egg roll (even when they use a rice wrapper and there is no egg in it).
            Filipino Lumpia is referred to as a spring roll or the Filipino version of the egg roll.

            Egg rolls aren't brushed with egg to make the skin blister.
            The egg roll wrapper is made with egg and only egg brushing is on the edges to seal the egg roll closed. Deep frying makes the skin blister.

          2. my mother makes "egg rolls" everytime my sister or I come for a visit, even though egg or spring rolls are not korean. i guess everyone loves chinese food, or everyone loves making it their own. i used to love the blistery, doughy, chewy egg rolls we'd get in restaurants, but then my mom tried a filipina friend's lumpia and switched to lumpia wrappers, which are super thin and crispy. i preferred the egg roll skins, but was overwhelmingly overruled by my family.

            i went to a retro dinner party and decided to make eggrolls with the thick, flour wraps from the supermarket. they were chewy, blistered, and satisfying for the one night, but now i realize i have been fully indoctrinated into the thin, crispy spring roll/lumpia skin camp. though truth be told, i'd rather eat a bunch of steamed or fried mandu.

            1. I agree with the wrappers (one, yellow and chewy - ther other transparent, and crisp).

              The BEST spring roll I ever had was from vietnamese woman - it had lots of black pepper in it and the best, crispiets wrapper. Filled also with cabbage, scallion, and pork. I don't even know if spring rolls are from vietnam in any way. Maybe they have their own version? I see teh "fresh" version a lot - the non-cooked. But, not the cooked

              1. On top of the difference in appearance, taste, and texture, spring rolls were invented in China, while egg rolls were invented in the US mainly in Americanized Chinese restaurants. In China you will not find the types of eggs we get in the US.

                1 Reply
                1. re: kobetobiko

                  I posted above about how my grandpa made crepe like wrappers. But as you said, we owned an old fashioned, americanized, Cantonese Take-Out restaurant. No one makes it this way anymore.