Egg roll

Egg rolls are a variety of deep-fried appetizers served in American Chinese restaurants. An egg roll is a cylindrical, savory roll with shredded cabbage, chopped pork, and other fillings inside a thickly-wrapped wheat flour skin, which is fried in hot oil.[1] The dish is served warm, and is usually eaten with the fingers, dipped in duck sauce, soy sauce, plum sauce, or hot mustard,[2] often from a cellophane packet.[3] Egg rolls are a ubiquitous feature of American Chinese cuisine and are often served as free additions to American Chinese combination platters throughout the United States,[4][5] along with fried rice and fortune cookies.

This article is about the Chinese-American dish/pastry. For the similar Chinese dish, see spring roll. For the traditional Easter activity, see egg rolling. For the Japanese dish, see tamagoyaki. For Korean dish, see gyeran-mari. For the Asian snack with the same name, see biscuit roll. For the Vietnamese dish, see Chả giò.

Egg roll
Freshly fried egg roll with rough, bubbly outer skin
TypeChinese-American cuisine
CourseHors d'oeuvre or side dish
Place of originUnited States
Created byUndetermined. General belief is in New York City in the 1930s. Henry Low included an egg roll recipe in his 1938 book Cook at Home in Chinese.
Main ingredientsWheat pastry skin, cabbage, pork
Egg roll
Chinese蛋卷
Literal meaning"egg roll"

Provenance of the dish
Egg roll filling is mostly shredded cabbage with a small amount of finely chopped meat and other ingredients.

The origins of the dish are unclear and remain disputed. Egg rolls are closely related to, but distinct from, the spring rolls served in mainland China, and were first seen in the early 20th century in the United States. An early reference to egg rolls appeared in a 1917 Chinese recipe pamphlet published in the United States, but the dish does not resemble the modern egg roll. The 1917 recipe described a meat and vegetable filling wrapped in an egg omelet, pan fried, and served in slices,[6] similar to Gyeran-mari.

Andrew Coe, author of Chop Suey: A Cultural history of Chinese food in the United States, has stated that the modern American egg roll was probably invented at a Chinese restaurant in New York City in the early 1930s, by one of two chefs who both later claimed credit for the creation: Lung Fong of Lung Fong's, or Henry Low of Port Arthur. According to Coe, Low's recipe, printed in a 1938 cookbook, Cook at Home in Chinese, included "bamboo shoots, roast pork, shrimp, scallions, water chestnuts, salt, MSG, sugar, palm oil, and pepper," but notably did not include cabbage, which is the main filling ingredient in modern egg rolls.[7]

Egg rolls do not typically contain egg in the filling,[8] and the wheat flour wrapper may or may not contain egg.[9] In addition to the disputed origin of the dish, it is unclear how the word "egg" appeared in the name, since the predominant flavor in American egg rolls is cabbage, not eggs. A 1979 Washington Post article speculated that the Chinese word for "egg" sounds very similar to the Chinese word for "spring",[10] but this theory has not been widely adopted.

Confusion with other varieties of rolls

While there are many types of spring rolls native to East Asia and available in authentic Chinese, Thai, and Vietnamese restaurants in the United States,[11] American egg rolls are distinctive.[12] A typical "New York-style" egg roll measures approximately two inches in diameter by six inches in length, with a thick, chewy, crispy, bumpy exterior skin.[13] Egg rolls, like other Americanized Chinese food specialties,[14] may contain vegetable cultivars and flavor profiles that are not common in China,[15] including broccoli.

Restaurants that serve egg rolls occasionally also offer spring rolls as a separate menu option, and these spring rolls may be served with a cold filling wrapped in Banh trang rice paper wrappers (particularly at Vietnamese restaurants that serve both egg rolls and spring rolls as appetizers), or fried, as seen in some Thai and Chinese eateries. When fried, spring rolls served in Asian restaurants in the United States usually have a smaller diameter and a lighter, crispier skin made out of thinner sheets of wheat or rice dough.[16][17][18][19][20]

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See also

References
  1. "On the Table: The Curious Home of Gary Allen, Food Writer & Dillettante". Justserved.onthetable.us. Retrieved 22 October 2017.
  2. "Egg roll condiments. - General Discussion - Eggs". Chowhound.com. 11 April 2007. p. 2. Retrieved 22 October 2017.
  3. "What to make with those leftover Chinese food condiment packets - What the heck's a bonbon?". Whateverworks.typepad.com. Retrieved 22 October 2017.
  4. "Chinese Take Out Menu Translator". Thespruce.com. Retrieved 22 October 2017.
  5. "Typical Chinese Restaurant Menu - Review of Great Wall Chinese Restaurant, Topeka, KS". TripAdvisor. Retrieved 22 October 2017.
  6. Ann, Stephanie (22 July 2014). "World Turn'd Upside Down: Why is it Called an Egg Roll if There is No Egg in it? Chinese Egg Roll 1917: Historical Food Fortnightly, Challenge 4". Worldturnupsidedown.blogspot.com. Retrieved 22 October 2017.
  7. "Uncle Phaedrus, Finder of Lost Recipes". Hungrybrowser.com. Retrieved 22 October 2017.
  8. "Copycat Takeout Egg Rolls - The Woks of Life". Thewoksoflife.com. 10 November 2014. Retrieved 22 October 2017.
  9. GourmetSleuth. "Egg roll wrappers : Substitutes, Ingredients, Equivalents - GourmetSleuth". Gourmetsleuth.com. Retrieved 22 October 2017.
  10. Davis, Melissa (25 January 1979). "Inside the Egg Roll". The Washington Post. Retrieved 22 October 2017.
  11. Santanachote, Perry (29 April 2015). "Beyond Egg Rolls: 9 Spring Rolls Everyone Should Know About". Thrillist.com. Retrieved 22 October 2017.
  12. "Are egg rolls Chinese? (split from Ontario board) - General Discussion - Chinese". Chowhound.com. 13 October 2010. Retrieved 22 October 2017.
  13. "Recipe for egg rolls (allegedly New York-style) - Home Cooking - Eggs". Chowhound.com. 4 December 2006. Retrieved 22 October 2017.
  14. Lapetina, Adam (14 January 2014). "10 little-known historical facts about American Chinese food". Thrillist.com. Retrieved 22 October 2017.
  15. "Egg rolls authentic flavor complete any menu with simple satisfaction". Goldentigerfoodservice.com. Retrieved 22 October 2017.
  16. "Spring roll v Egg Roll [moved from Austin board] - General Discussion - Eggs". Chowhound.com. 30 April 2007. p. 2. Retrieved 22 October 2017.
  17. "macaroni & cheese: You CANNOT use spring roll wrappers to make egg rolls!". Mac-aroni-n-ncheese.blogspot.com. 7 March 2008. Retrieved 22 October 2017.
  18. "What is the difference between a Egg Roll wrapper and a Spring Roll wrapper?". Reddit.com. Retrieved 22 October 2017.
  19. "Great Food Debate: Egg Rolls vs. Spring Rolls". Tay.kinja.com. Retrieved 22 October 2017.
  20. "What Is the Difference Between Vegetable Spring Rolls & Egg Rolls?". Oureverydaylife.com. Retrieved 22 October 2017.
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