Egg roll
A deep-fried American Chinese appetizer with a thick, crispy wrapper.
The egg roll is a deep-fried appetizer commonly found in American Chinese restaurants. It is a cylindrical roll with a thick wheat flour skin, typically filled with shredded cabbage and chopped meat, and served warm to be eaten with the fingers. Despite its name, egg rolls generally do not contain egg, though egg white may be used to seal the edges.
Quick Facts
- Country
- United States
- Region
- New York City
- Course
- Hors d'oeuvre or side dish
- Main ingredients
- Wheat pastry skin
- cabbage
- pork (or other meat)
Facts from the source article.
Origins
The origins of the egg roll are unclear and remain disputed. It is similar to but distinct from Chinese spring rolls, first appearing in the United States in the early 20th century. Low's 1938 cookbook recipe included bamboo shoots, roast pork, shrimp, scallions, water chestnuts, salt, MSG, sugar, palm oil, and pepper, but no cabbage.
Ingredients
How the word 'egg' entered the name is unclear, as cabbage dominates the flavor. A 1979 article proposed two theories: the Chinese word for 'egg' sounds similar to the word for 'spring', or southern Chinese chefs used eggs in the wrapper. An earlier 1917 cookbook included a recipe for 'egg roll' (also labeled 'dan gun') with meat and vegetables rolled in fried egg rather than a flour wrapper. Nom Wah Tea Parlor claims to have used an egg crêpe wrapper since 1929.
Other varieties
A typical New York–style egg roll is two inches in diameter and six inches long, with a thick, chewy, crispy, bumpy exterior. Fillings may include ingredients uncommon in China, such as broccoli. A separate American variety is the pizza log, filled with pepperoni pizza ingredients and served as a deep-fried tavern appetizer. Restaurants may also offer spring rolls, which can be served cold in rice paper wrappers or fried with a thinner, crispier dough skin.
More in Deep-fried Foods of the United States
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