Spring Roll vs Egg Roll: What is the Delicious Difference? (2024)

FAQs

Spring Roll vs Egg Roll: What is the Delicious Difference? ›

Thus, egg rolls can feel more heavy and almost dough-forward, whereas spring rolls are a little lighter, crispier, and flakier. Incidentally, despite their name, egg rolls do not typically contain eggs. The wrapper is egg free, and generally the ingredients inside don't contain egg either, though that can vary.

Spring rolls are wrapped in thin flour wrappers or rice wrappers, while egg rolls are wrapped in a thicker, noticeably crispier wrapper that's been dipped in egg for richness.

In Chinese cuisine, spring rolls are savoury rolls with cabbage and other vegetable fillings inside a thinly wrapped cylindrical pastry. They are usually eaten during the Spring Festival in mainland China, hence the name. Meat varieties, particularly pork, are also popular.

It is very good in taste and in nutrition by its nature. Its recipe has: meat (pork or beef) shrimp, raw vegetable, herbs, and wrapping sheet made of rice flour. Eating them, you have protein, starch, fiber, and vitamin in proportion. There are 2 types of Spring Rolls: Raw and Fried.

Foodtimeline.org says, “egg rolls (and their lighter counterpart, spring rolls) date back to ancient China. It is quite likely that egg-roll type foods were made and consumed in the USA by the first Chinese settlers in the mid 1800's.” Okay, now we are getting somewhere.

Worst: Egg Rolls

Sure, there are veggies in the filling. But egg rolls are anything but healthy. They're wrapped in dough and deep-fried. The result is an appetizer that packs more than 220 calories and 10 grams of fat in each one.

Spring roll fits perfectly into a varied and balanced diet as fairly a complete food. The main benefits are: Rich in proteins. High fiber content.

A 1979 article in The Washington Post speculated two possible theories: 1) that the word for "egg" in the Cantonese spoken Chinese language, (蛋 ceon), sounds similar to the word for "spring", (春 ceon), and 2) that Chinese chefs in the South relied on using actual eggs when trying to make the thin noodle skin from flour ...

These golden cylindrical-shaped rolls symbolize wealth and represent gold bars. Spring rolls are a must-have dish during Spring Festivals in China because it is believed that it will attract wealth and prosperity.

Unlike spring rolls, egg rolls are made with thick, doughy wrappers made with wheat flour and eggs. They blister up and become pocketed with delightful, oil-filled bubbles when deep-fried, making them simultaneously crunchy and chewy.

What are the disadvantages of spring rolls? ›

Fat. Most vegetable spring rolls contain 3.5 to 4 grams of total fat and 0.5 to 1.0 grams of saturated fat. High intakes of fat and saturated fat can increase your risk of high cholesterol and heart disease.

They buy the skins and fillings, then they roll them in house. Having owned a Chinese restaurant before, I know at least 95% of the places do that.

We always serve the rolls with a sweet chilli dipping sauce from the Asian store (Pantai is my favorite), but any sauce that makes you happy will work. They are best served hot right after being fried, but I like them enough that we stick them in the fridge and either warm them up or eat them cold.

Origin: Egg rolls were created in the U.S. while spring rolls were invented in China. Wrapper: Egg rolls have a thicker skin and utilize a wonton or thick, yeast dough wrapper. Spring rolls have a more delicate, thin skin and use a spring roll wrapper.

Once you bite past the crispy wrapper and taste the savory flavor of mixed vegetables and meat, you are simply hooked on its flavorful goodness. Egg rolls have long been a quintessential part of Chinese restaurants.

This egg roll recipe calls for a ginger- and garlic-packed filling of pork, cabbage, and carrots. The filling is stuffed in a store-bought egg roll wrapper, which is sealed with a flour paste and fried to crispy perfection in hot peanut oil.

In the US, spring rolls are usually filled with cabbage, carrots, glass noodles, and pork, and wrapped in either a thin crisp wrapper (spring roll) or a thicker crunchy wrapper (egg roll).

Spring roll wrappers are the traditional choice for Vietnamese and Thai spring rolls. Made from a paste of rice flour and water that is stamped into bamboo mats and dried, rice paper wrappers are translucent, brittle, and delicate—meaning they can be difficult to work with.

Egg roles usually have pork in them. And if they have no meat usually the veggies are made with a meat based broth(really depends). But then again the shell may have been made with milk or eggs in the mix. So usually no.